We left no kernel unpopped in our search for crispy, light stovetop popcorn.
SERVES14 (Makes 14 cups)
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 burn...