2tablespoonsolive oil or coconut oil(use 3 tablespoons if using a 6-quart pot)
1/2cuppopcorn kernels
Fine sea salt, to taste
Instructions
In a pot over medium-high heat, add the oil and 2 of the popcorn kernels. I typically use a 3.5-quart pot with a lid, but if you're using a larger 6-quart pot, be sure to use an extra tablespoon of oil so that the bottom is totally coated, for best results.
Listen carefully for the 2 kernels to pop. When they do, add in the rest of the popcorn kernels, cover with a lid, and remove the pot from the heat briefly, about 30-45 seconds. You may start to hear the popcorn kernels start to pop, even while they are removed from the heat.
Return the pot to the burner, and be sure to crack the lid so that steam will escape, without letting any kernels pop out. The popcorn should start popping rapidly. Every 20 seconds or so, gently shake the pot so the un-popped kernels will fall to the bottom.
When the popcorn starts slowing down, I like to lower the heat even more, so that the already-popped popcorn won't burn. If you smell burning, the whole pot will taste burnt, so watch it closely. It takes roughly 2 to 3 minutes for the whole batch to pop. When the pops are 5 seconds apart, turn off the heat and let the pot rest for 1 more minute, so there's no surprise pops when you take off the lid.
Season the popcorn right away with salt, and any other seasonings you like. I typically use 1/2 teaspoon of fine Real Salt per 1/2 cup of kernels, but you can start will half that and add more to taste. Popcorn is best served right away, but the leftovers can be stored in an airtight container for up to 48 hours without losing too much crunch.
Notes
This recipe makes approximately 14 cups of popcorn, so a serving is 3.5 cups in this case. Nutrition information is automatically calculated, and is just an estimate, not a guarantee.