Stove Top Popcorn

You need a pan with a lid, some oil and your popcorn. Salting kernels toughens popcorn. So, salt the popcorn after it has been popped, or skip salt altogether and add salt-free spices such as garlic powder or cayenne pepper.

*

a 3- to 4-quart pan with a loose lid that allows steam to escape
*

at least enough popcorn to cover the bottom of the pan, one kernel deep
*

1/3 cup of peanut oil for every cup of kernels (Don't use butter!)

Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow, remove the pan from the stove-top. The heated oil will still pop the remaining kernels. (Some people like to put their popcorn in a brown paper bag after popping,)