Perfect Popcorn

Heat the oil:
Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

Put 3 or 4 popcorn kernels into the oil & wait for the popcorn kernels to pop.

Add rest of the popcorn, cover the pot, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once.

Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Remove the lid and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

Melt butter in the empty hot pan.

Sprinkle the popcorn with salt to taste.

Fun toppings for the popcorn: Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.