Appears in Cook's Country October/November 2013
We left no kernel unpopped in our search for crispy, light stovetop popcorn.
WHY THIS RECIPE WORKS
To make stovetop popcorn that’s just as easy as the microwave kind, we start by heating three “test” kernels with vegetable oil in a saucepan until the kernels pop—that means the oil’s hot enough. We add the rest of the kernels off the burn...