How to Make Perfect Popcorn
Light, crisp stovetop popcorn made with coconut oil and finished with ghee for perfect flavor.
Servings: 14 cups
Ingredients
- 3 tablespoons coconut oil
- 1/4 teaspoon popcorn salt (0.5 teaspoon in parentheses in original)
- 1/2 cup popcorn kernels (about 113 g)
- 4 tablespoons ghee (or clarified butter), melted (original notes suggested 3 tablespoons in parentheses)
Instructions
- Place the coconut oil in a large, heavy-bottomed pot over medium-high heat and let it melt.
- Add 3 popcorn kernels to the pot and cover with the lid; wait until those kernels pop to confirm the oil is hot.
- Once the test kernels pop, add the popcorn salt and the remaining 1/2 cup popcorn kernels, swirl to coat, then cover the pot and remove it from the heat for 30 seconds.
- Return the pot to medium heat with the lid slightly ajar and gently shake the pot occasionally so kernels move while popping.
- When popping slows to about 2–3 seconds between pops, remove the pot from the heat and transfer the popcorn to a large serving bowl.
- Put the hot empty pot off the heat, add the melted ghee to the pot to warm it, then drizzle the ghee over the popcorn and toss to coat.
- Taste and add more salt if desired, then serve immediately.
Equipment
- large heavy-bottomed pot with lid
- large serving bowl
- Measuring spoons
- measuring cup
Notes
- Coconut oil gives the best flavor, but vegetable, canola, or peanut oil can be substituted.
- Ghee keeps the popcorn crisp; use store-bought ghee or clarified butter.
- Alternative methods (Instant Pot, microwave) are available as referenced in the original post.
- Allow popcorn to cool completely before storing.
- Store in an airtight container for up to 3 days.