A few years back I gave up on microwaves all together. I just all of the sudden didn’t feel comfortable using it. Plus, it was taking up so much counter space in my old apartment I just really didn’t feel like it was worth it! I never looked back, but had to quickly learn a new method of one of my favourite snacks, popcorn. Here is THE best method to stovetop popcorn where EVERY SINGLE KERNEL POPS.
First, put 3 tablespoons of high cooking temperature oil (I use Avocado oil–it’s the best). Next, on med-high heat, put 3-4 kernels of popcorn in the oil and cover. Now we wait… until all four kernels in the pot pop (roughly 1-2 minutes).Once those pop, you then pour in 1/3 cup popcorn kernels so they evenly cover the bottom of the pot. Remove from heat and count 30 seconds. I know this may seem funny but I actually do this every time and it works PERFECTLY. After the 30 seconds is up, put the pot back on heat. The reason you do this is to bring all the kernels up to their ‘just about to pop’ stage together. Now this part can get a bit crazy–you need to keep venting the lid off the pot to release the pressure of the kernels popping inside. Once the popping starts to slow down (roughly 7 seconds between pops) you’re done! Top with melted butter and fresh cracked salt & pepper. We keep wanting to try something different but then we think, if it ain’t broke, why fix it?Click here to see where I found this Perfect Popcorn Recipe.