Popcorn

1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
2. Wait for the popcorn kernels to pop.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer
4. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
5. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
6. Remove the lid and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
7. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
8. Fun toppings for the popcorn: Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.