Perfect Popcorn

Ingredients

• 3 tablespoons coconut oil or extra virgin olive oil
• 1/3 cup of high quality popcorn kernels
• 1 Tbsp or more of butter
• Salt to taste

Directions

1. Set a heavy-bottomed 3-quart saucepan over medium high heat and warm the oil in it. If coconut oil is what you are using, let it melt completely before you move on. Add 3 or 4 test kernels to the oil, then wait for those little scouts to pop. When they do, pour in the remaining 1/3 cup of popcorn kernels and spread them into one even layer. Put on the lid, take the pot off the burner, and count 30 seconds. Count out loud if you like; it is a sweet little kitchen job for kids.
2. Here is the trick: the oil gets hot first, and that 30 seconds away from the flame lets the rest of the kernels creep close to popping, so they are ready to go together when you put the pan back. Move the pan back onto the heat. The popcorn should start popping before long, then tumble into a busy little chorus. After the popping really gets going, gently slide the pan across the burner in short back-and-forth motions.
3. As the popcorn pops, leave the lid just a touch open so steam can escape; that helps the popcorn stay drier and crisper. When the pops slow down to several seconds apart, take the pan off the heat, lift off the lid, and pour the popcorn right away into a wide bowl.
4. At this point, nearly all kernels should have opened, without scorching. If butter is joining the party, use the empty hot pan to melt it. Letting the butter brown just a little gives both the butter and the popcorn a deeper buttery flavor.
5. Pour the melted butter across the popcorn, then toss so it coats things evenly. Salt the popcorn to taste. If you want to play with toppings, try Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, or grated Parmesan cheese.