My popcorn popping method is very much like the one described. I put the oil in the pot along with two kernels of popping corn. When the kernels pop, I add the rest of the kernels and the salt (which seems to stick better to unbuttered popcorn when added early on). I'll lift and gently shake the pan in a circular motion every 10 seconds or so as the kernels pop while lifting the lid slightly to allow the steam to vent. It's a motion that gets more fluid with practice.

When the popping is done, some fresh ground black pepper and/or some grated parmesan cheese make tasty additions.

If my sweet tooth is acting up, I'll toss a spoonful of white sugar into the pot with the unpopped corn kernels for some quick kettle corn. White sugar can stand the heat better than brown, which burns too fast.

This is the only way I've ever popped popcorn so I just assumed this is the way its always done.

I actually pop popcorn a bit incorrectly. In a cold pan, I dump all of my popcorn + the oil + seasoning salt. I let it pop like that, but I make sure to remove it from the heat when the popping is dwindling. With this method, you have to be extra careful b/c the popcorn does burn easily if you leave it on there a hair too long, but it's worked well for me.

I used to do this but then either Alton Brown or Michael Ruhlman or Harold McGee said this was the wrong way to do it b/c it was important that the oil and kernels heated up together. I could have dreamt it. But I've been doing it all at once for some time now and don't have problems burning kernels. And I still had to shake the pan towards the end when I did it this way anyway.

By far the best and most consistent method for me is to heat the pan first, pretty hot but not overly, and then add oil and 2 kernels. Those 2 will pop quickly, then add the rest of the kernels, swirl the pan quickly to coat them, and then just breathe the top a few times to release steam. No need to keep shaking the pan although I usually give it a good shake at the end to get the stragglers. Pops perfectly tender every time and have done it this way for years.

I used to stand at the stove and shake the pan until it scratched my stovetop! :( Thankfully, mother-in-law to the rescue gave us a Whirly Pop for Christmas this year. So, you have to crank instead of shake, but it's more fun and your popcorn turns out perfect.

brilliant tip, stephanie!

I had trouble with using the correct lid for the pot. After a few tries I realized steam needed to go out, with popcorn staying in.

I now put a colander upside down over the mouth of the pot. Been coming out perfect ever since

This method is similar to the directions on the back of the Safeway store brand kernels that I have. I just made popcorn on the stove for the first time a few days ago and could not believe how easy it was. I used olive oil for the oil and was surprised that the popcorn actually tasted buttery more than olive oily. I am probably going to do this all the time now. It's a great reasonably healthy snack.

Somewhat unrelated, but I couldn't pass up sharing my new obsession... after popping, drizzle a few drops of truffle oil and sprinkle some truffle salt. A little decadent, but still a lighter snack.

Rather than a lid, I've switched to using my splatter screen. This allows the steam to vent easily without allowing any kernels to escape. If I have some, I use bacon grease and olive oil. Drizzle with truffle oil and parm cheese and a simple gets elevated to the groaningly good.

Microwave.

I just put the kernels into a pot and put cold olive oil in there and put the lid on and heat. Once I hear one pop, I start shaking, and occasionally lift the top just slightly to let steam escape. The second I hear the kernels stop popping, I take it off the heat. It takes all of three minutes. I have never once burned the popcorn.

I'm sorry but standing at the stove for 3 minutes shaking a pot is TEDIOUS?! It's 3 minutes!!

I usually do a couple kernels in the pot first then add the rest after the first pop. however, I shake the pot continually for the duration of the popping. It's the popcorn dance!

I have been meaning to try Alton Brown's directions of adding all the oil, popcorn, and salt into a cold pot and going from there, but since I put salt and my fiance puts different seasoning on his, we usually just pop it plain and divvy it up after.

I've been doing the all at once method since I was a child and I don't bother standing over the pot and shaking it or lifting the lid either. The only time I've burned a pot is when I forgot about it.

I always had fished out the 3 popped kernels because I thought they'd burn. Now I go w/o the test kernels and just wait until I can feel the heat from the oil (mixed with a 1/2 tsp of salt) with my hand above the pan. I add 1/2 cup (or one-layer) of kernels and stir it around with a heat-proof spatula. When the initial mini-pops begin, I add 1/4 cup of sugar (1/2 the amount of popcorn or less) and quickly stir that around as well so the sugar will melt,. Then I quickly cover it with a splash guard AND a paper towel over the splash guard (otherwise, the hot sugar splashes through the splash guard. If you don't add sugar, you don't need the paper towel). The sugar (white or brown) will burn if cooked too long, so dumping out the popcorn as soon as it slows is a good idea. I cover the bowl with the splash guard for any errant pops, then quickly wipe the pan w/ the paper towel while the sugar oil is still hot and fluid in the pan. Stir the bowl just a little bit so the sugared popcorn doesn't stick on the bowl while it cools. It's not extremely sweet, and it's SOO crunchy!

I have been using my 2.5 quart Le Creuset pot (I think it's called Dutch Oven) using Stephanie's 3 kernel method for some time but was never really satisfied with the result. I recently used my Cuisinart all-clad pot and my popcorn comes out perfect. Which type of pot works best for you?

2-3 Tblsp of kernels per person. Oil, just enough to cover. Swirl around to coat. Cover. Heat on. Slide back and forth when the sizzling starts. Shake more when the popping starts. When the popping really kicks in, give a last good shake. Step back, watch the lid raise up (to me, that's half the fun). When the popping slows, turn off the heat. When the popping is about done, remove the lid. Pour into big bowl(s) add butter and salt. Shake. Eat. Perfect every time.

oil is optional. it pops the same dry.

I've always used the three-kernel method with preheated olive oil. Works great every time. My secret ingredient (after a smattering of butter & salt of course) is nutritional yeast, which give the popcorn a bit of a cheesy taste and is so delicious!

That was exactly how my mother used to do it, and how I do it when I pop on the stove top. Only way to know when the oil is at the perfect heat.

I'm a bit of a popcorn addict, it drives my roommates nuts since I pop a batch each night before going to bed. I heat the pan with oil and then dump all my seeds in. I have a designated popcorn pot so in the rare chance that it burns it doesn't get my feathers frazzeled.

I also have a sweet tooth trick. Every once in a while I'll cook a batch and just before the kernals begin popping I add either Agave Nectar or Maple Syrup to make an "all natural kettle corn' taste. You have to time it right as sometimes the syrup begins to burn a little, again a great reason to have a Popcorn Pot.

But it's delicious!!

I love my Whirleypop, and just always use that...my Mom used to pop corn in a covered pot, back in the day. She also used to pop millet, that was also tasty and precious since the popped millet was like a popcorn "mini-me".

Good idea about the maple syrup, I'll give that a go...I love kettle corn.

I've popped popcorn lots of ways. But my favorite is now air-popping. I think our air-popper is a super old, inexpensive wedding present, still going strong. Love that our 3 young kids can easily help. We enjoy drizzling extra virgin olive oil over the popcorn AFTER it's done. Then we add finely ground salt and we're done! Unless, that is, we're feeling like using Garlic Olive Oil...then we add some Parmesan cheese, too. Hot Red Pepper Olive Oil is also yummy. Family movie nights + fresh popcorn!