For Stovetop Popping
Step 1: Pour enough vegetable oil to just cover the bottom of a pan, turn on medium high heat. Allow pan to warm. The best popping temperature is 400-460 degrees F. Oil burns at 500 degrees. If your oil starts to smoke, it's too hot.
Step 2: Add enough kernels to cover the bottom of the pan in a single layer, shake to coat the kernels with oil, and cover with lid (too many kernels will “blow” the lid).
Step 3: Corn will begin to pop within 3 minutes. When the popping slows, listen until you can count 2 seconds between pops. Turn off heat and remove pan from stove top. Lift the lid to allow steam to escape away from your face. Steam may burn and remaining kernels may continue to pop.
Step 4: Immediately add herbs, spices or other toppings if desired. Enjoy!
