Popcorn Kernels

Store kernels in an airtight container in a cool, dry place. Humidity is the enemy of good popping!

For best results, use kernels that are less than a year old.

Don't overcrowd the pot when stovetop popping; kernels need space to expand.

Shake the pot frequently during popping to prevent burning.

Remove from heat as soon as popping slows to 2-3 seconds between pops.

Butter

Salt

Nutritional yeast (for a cheesy flavor)

Chili powder

Parmesan cheese

Herbs like rosemary or thyme

Cinnamon sugar

Using old kernels: They won't pop well or at all.

Not heating the oil enough: Kernels will absorb oil without popping.

Using too much oil: Can result in soggy popcorn.

Opening the lid too soon: Can let steam escape and reduce popping efficiency.