Freshly popped popcorn is light and crunchy.
Popcorn seeds, or kernels, have moisture trapped within their dried exterior. The moisture turns to steam when heated, causing the kernels to pop and become edible popcorn. Storing popcorn in a sealed container between uses ensures it retains its quality. Moisture in the air causes the outer part of the kernels to weaken, resulting in chewy popcorn, instead of light airy popcorn, when popped. Dry air causes the moisture inside the kernels to dry out too much, causing poor popping. Proper popping ensures good quality popcorn with a pleasant texture and flavor.
Instructions
1. Pour 2 tbsp. of cooking oil in a heavy saucepan. Tilt the pan so the oil coats the entire bottom of the pan.
2. Place three popcorn seeds in the oil. Place the lid on the pan.
3. On a stovetop, heat the oil over medium to medium-high heat. The oil has reached the proper temperature when the initial seeds begin to sizzle and pop.
4. Pour ½ cup of unpopped seeds into the pan and replace the lid. Gently shake the pan to distribute the seeds evenly inside the pan.
5. Hold the lid on the pan with one hand and shake the pan with the other. Keep the pan in contact with the stove burner at all times, even while shaking.
6. Cook the seeds until they stop popping or until there is more than 30 seconds between pops. Cooking beyond the last pop will result in burnt popcorn.
7. Remove the popcorn from the heat. Leave the lid on for two to three minutes, as the trapped heat may result in some kernels continuing to pop.
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