Popcorn

Store unpopped kernels in a cool, dry place in an airtight container. Keep away from moisture. Popped popcorn is best consumed fresh but lasts 2–3 days in an airtight container.

Values for plain, air-popped popcorn. Nutrition varies significantly with oil and seasonings.

For fluffier popcorn, air-pop or use a stovetop popper rather than microwave bags.

Store kernels in the freezer to extend freshness and maintain pop rate.

Season popcorn immediately after popping while it's warm and slightly damp.

Save a few unpopped kernels ('old maids') as a sign to stop heating—they indicate when most kernels have popped.

Sweet: cinnamon, brown sugar, vanilla, chocolate, honey

Savory: nutritional yeast, smoked paprika, garlic powder, parmesan, Old Bay seasoning

Spicy: cayenne, sriracha, tajín, chili powder

Using old or stale kernels—pop rate declines over time if stored in humid conditions.

Adding salt or seasonings to kernels before popping; they'll burn or fall off. Season after popping.

Overcrowding the pot or air-popper, which steams kernels instead of popping them.

Using too high heat, which burns kernels before they pop fully.