Perfect Popcorn

Make Perfect Stove-top Popcorn every single time using this method. No extra kernels left in the bottom of the pot.

Cook time: 10 minutes
Yield: Makes 8 cups or two servings 

Ingredients

3 Tbsp vegetable or canola oil (high smoke point oil)
1/3 cup of high quality popcorn kernels (see below)
1 3-quart covered saucepan
3 Tbsp or more melted butter
Salt to taste 

Directions: 

1. Heat the oil in a large pot or Whirlybird Popcorn Popper on medium high heat. 
2. Put 3 or 4 popcorn kernels into the oil and cover the pot. 
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.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. 
4. Return the pot to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in gently shake the pop by moving it back and forth over the burner. If you are using a Whirly Bird (turn the handle).Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). 
5. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. .All of your kernels should have popped. 
6. Melt your butter either in the pot or microwave. 
7. Butter and salt to taste. 

Mushroom or Butterfly Popcorn
The primary difference between mushroom popcorn and butterfly popcorn is the shape of the popped kernel. A mushroom kernel is round in shape like a baseball. Mushroom is best suited for adding coatings such as caramel, cheese, or even chocolate. The are more tender and more readily absorb the ultimate popcorn complement: real butter.reason is that this kernel has more surface area for the flavorings to attach. Kernel sizes are often large which results in a large flake size (the popped kernel). Butterfly kernels are more tender when popped and more readily absorb the ultimate popcorn complement: real butter.

Link to Recipe:Perfect Popcorn

You will need some oil and popcorn. You can either use standard butterfly popcorn (Orville Redenbacker) or higher quality Mushroom popcorn.

The difference between the two popcorn is the way it pops. As you can see the mushroom is more rounded and the butterfly is sort of shaped like a butterfly.

Butterfly (standard movie theatre)

Mushroom (primarily used for caramel style popcorn)

You can use popcorn maker (whirlybird) 

Or a standard large pot with lid

Heat the oil on medium high heat.

Put 3 or 4 kernels in the pot and cover.

When the kernels pop, add the rest of the of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds

Return pop to heat and gently shake until all all kernels are popped

You should not have any un-pooped kernels left.

Dump popcorn in bowl and top with butter and salt.