To popcorn corn without burning it, follow these steps:
Choose the right pot: Select a pot with a heavy bottom and a tight-fitting lid. A heavy-bottomed pot helps distribute heat evenly and reduces the risk of burning the popcorn.
Preheat the pot: Place the empty pot on the stovetop over medium heat. Allow the pot to preheat for a minute or two to ensure even heat distribution.
Add oil: Once the pot is preheated, add a high-smoke-point oil such as canola, vegetable, or coconut oil. Coat the bottom of the pot with a thin layer of oil, just enough to cover the kernels. This helps to prevent sticking and promotes even popping.
Test the oil temperature: To check if the oil is at the right temperature, add three popcorn kernels to the pot and cover it with the lid. Wait until all three kernels have popped. This indicates that the oil is hot enough for popping.
Add the rest of the popcorn: Once the test kernels have popped, remove them from the pot. Add the remaining popcorn kernels to the pot in a single layer. Distribute them evenly across the bottom of the pot.
Cover the pot: Immediately cover the pot with the lid to trap the heat and steam, which helps the kernels pop evenly.
Shake the pot: Periodically shake the pot gently back and forth while it's on the heat. This helps to prevent the kernels from sticking to the bottom and promotes even heating and popping.
Listen for the popping: As the popcorn starts to pop, listen carefully. Once the popping sound slows to around 2-3 seconds between pops, it's a sign that the popcorn is almost done.
Remove from heat: When the popping slows significantly, remove the pot from the heat. Keep the lid on for a minute or two to allow any remaining kernels to pop from the residual heat.
Let it cool: Once the popping stops, carefully remove the lid, taking caution as hot steam may escape. Allow the popcorn to cool slightly before serving.
By following these steps, you can minimize the risk of burning the popcorn and enjoy a delicious batch of freshly popped corn.