Here’s how I’ve been making light, fluffy, and delicious popcorn for the past couple of years.
Coconut oil adds a subtle and unique yummy flavor compared to other types of oil. So much so that it tastes great on its own, making the butter and salt definitely optional.
The method I use is classic stovetop, which is so much better than microwaved popcorn and it’s actually quite simple, fast, and easy to make.
Flaked sea salt or Icelandic volcanic lava salt makes it super scrumptious as it clings to tasty, melted pockets of butter.
The Most Perfect Popcorn
Fluffy and flavorful!
Make sure kernels are fresh since stale kernels will result in inconsistent results within the batch as kernels won’t individually pop or expand as evenly.
The amount you make depends on the size of the pan, but you can’t go wrong by layering kernels 1.5 layers deep and letting the popping slow to about 2-3 seconds between as the popcorn expands to fill the pan.
If the lid starts to be pushed prematurely and popcorn is escaping from the pan and lid gap, you can always gently pour out some into the bowl and immediately return to the heat in order to finish popping remaining kernels.
Try not to disturb or mix unpopped and popped kernels as you do this transfer, otherwise the unpopped kernels will no longer be in contact with the pan at the bottom and you’ll end up risking burnt popcorn mixed with unpopped kernels.
Credit: ericarobbin.com
The Most Perfect Popcorn
- 1 teaspoon coconut oil or 1 tablespoon (pending size of pan, you’ll want just enough to coat bottom of pan)
- Enough popcorn kernels to cover the pan about 1.5 layers deep
- 1/4 cup (1/2 stick) butter, unsalted, melted
- 1/2 teaspoon flaked salt
The Most Perfect Popcorn
- Over medium-high heat, add coconut oil and popcorn kernels to pan, swirling pan to evenly coat.
- Place a lid over pan and allow kernels to pop until slowing 2-3 seconds, then remove from heat.
- Pour popped corn into a large bowl, followed by melted butter, and salt, giving a good toss until well-incorporated.
