We left no kernel unpopped in our search for crispy, light stovetop popcorn.
Why This Recipe Works
To make stovetop popcorn that’s just as easy as the microwave kind, we start by heating three “test” kernels with vegetable oil in a saucepan until the kernels pop—that means the oil’s hot enough. We add the rest of the kernels off the burner, letting them heat up for 30 seconds to ensure even cooking. After that, it takes just a few minutes over medium-high heat with the lid slightly ajar for all the corn to pop. A few choice seasonings and you’re ready for movie night.