- Use Medium/High heat. If it’s too hot, the kernels will burn.
- 30 second removal trick: This seriously does work!
- Make sure you only use enough kernels to cover the bottom of the pan or the kernels will cook unevenly.
- Remove from heat after the popping rate slows down considerably. Unless you like some burnies like me
I used the same exact method as the video above, minus the oil. After doing this method a few times, I realized it was probably a good idea to refrain from adding the salt at the beginning and sprinkled it on at the end. Also, I made sure to give the pot a good shake every 30ish seconds to insure the kernels were cooking evenly. When I make a single serving for myself, I measure out between 1/4C and 1/3C unpopped kernels.
Do I really like my popcorn semi-burnt? The answer is actually YES. I am not talking about totally charred popcorn, but the batch I photographed above is my ideal popcorn. When it is a little bit overcooked, it has an amazing crunchy texture and that’s just what I like
On a side note.
MY CAMERA LENS CAME: 50mm f/1.8D
On the other side note. I accidentally bought the wrong one :/
The lens that I purchased does not Auto Focus for my model, Nikon D3000. The photos of the popcorn were taken with my new lens and I had to manually focus it. EEK. I am a little bit hesitant to keep it because I value Auto Focus. Manual is wayyyy too much work. I’m thinking I’ll be packing her off and shipping her back. *sad face*
Microwave Popcorn vs. Stovetop?
Give me you thoughts on artificial butter flavoring…