The best way to make popcorn
Do you always end up with those rock-hard unpopped popcorn kernels when you make it yourself in a pan? With this technique, you’ll never have to worry about that again, and your popcorn will be as crispy as can be.
The standard method is to heat a thin layer of oil or butter in a pan, add the popcorn and heat the pan. With the lid on, of course. Wait until all the popcorn has popped and you’re done. But guys, it can be so much better.
The greasier, the better, I always say, and this saying definitely applies to popcorn too. Why fry your popcorn in a thin layer of fat when you can also use a thick layer? Exactly.
Extra oil
Fill a pan (the largest one you can find) with enough oil to completely cover the bottom and for the oil to just creep up the sides of the pan. Add enough corn to the pan so that the popcorn just rises above the oil. Put a glass lid on the pan and turn the heat up high, sit back and relax. Don’t shake or stir, but calmly wait until so much of the corn has popped that it fills the entire top of the pot.
Shake it up
Then pour the top layer of popcorn from the pan into a bowl and put the lid back on. Now it’s time to shake. This makes the popped corn fall down so that it can still pop, while the popcorn at the bottom doesn’t become soggy. Repeat this process a few times until all the corn has popped and you no longer hear any popping. Turn the heat down slightly after a few minutes so that it doesn’t burn.
Season the popcorn you remove from the pan with salt immediately each time, so you’ll end up with perfectly salted popcorn. Because you use so much fat, the popcorn becomes much crispier than you’re used to. And by draining and shaking it, you’ll also be left with hardly any unpopped corn. Nothing but benefits, then.
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