- 2 tablespoons oil (canola)
- 1/2 cup unpopped popcorn kernels (I like Orville Redinbacher - it does pop better!)
- popcorn salt (optional)
This is it! The basic popcorn in a pot recipe you've been looking for. It's perfect for adding your favorite toppings without a lot of fat.
- Place the oil in the bottom of a 6-8 quart pot with a tight fitting lid.
- I love using a pot with a glass lid so you can have fun watching the popcorn pop.
- Rotate the pot so the oil completely covers the bottom.
- Add the popcorn then cover the pot with the lid.
- Turn the heat up to high, constantly shaking the pan in a front back motion to keep the popcorn from burning.
- When the corn starts to pop, turn the heat down to medium-high and continue shaking the pot.
- When the popping slows down to the point where nearly all the corn has popped, turn of the heat leaving the pot on the burner, allowing the remaining kernels to pop.
- Transfer to a large bowl and sprinkle with popcorn salt.
I like to use the Kernel Seasons popcorn seasoning. It packs a lot of flavor with just a little. I've also found awesome popcorn salt at GFS. Just be careful, a little goes a long way.