Add kosher salt while the popcorn is shimmering. You get the salty goodness in the popped kernel instead of it falling off to the bottom of your bowl. Alton Brown trick..
Basic Popcorn
Our foolproof technique for making homemade popcorn calls for nothing more than oil, popping corn, and a hot dutch oven.
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Credit: Anna Stockwell
1/3 cup popping corn kernels
1. In a large pot with a tight fitting lid, heat the vegetable oil with 3 kernels of corn over medium heat until the kernels pop.
2. Add the remaining corn kernels, cover pot with lid, and shake the pot to coat the kernels with oil until you hear popping sounds.
3. Stop shaking, and listen carefully until the popping stops, about five minutes.
MAKES 6 1/2 CUPS
