How To Make Stove-Top Popcorn

Measure three tablespoons of the oil, and pour it into the pot. Swirl the oil around to evenly coat the bottom.

Measure one-third to one-half cup of popcorn, and pour that into the pot. Shake the pot gently until the kernels are evenly coated with oil, and cover the bottom of the pot in one layer.

Place the pot on the stove, put on the lid, and, with a grown-up’s help, turn on the burner. Set the heat to medium.

The secret to perfect popcorn is listening carefully. As soon as you hear the first kernels pop, use the potholders and shake the pot back and forth over the burner a few times so that no kernels get burned.

Keep listening. Notice when the popping slows down and finally stops. Once three seconds go by without a pop, turn off the burner.

Uncover the pot and let the popcorn cool for a minute or two.

Have a grown-up help you lift the pot and pour the popcorn into a large bowl.

If you like butter on your popcorn, put a chunk into the pot, which should still be hot. When the butter’s melted, dump the popcorn back into the pot, stir it around, and pour it back into the bowl.

Sprinkle the still-warm popcorn with salt, if you like. Popcorn salt is very fine and clings better than table salt. But table salt tastes just as good if it’s all you have.

Take your bowl of popcorn and munch on it while you watch a movie. It always tastes best in front of a screen—even a little one.