How do you prepare popcorn?

[Mike_Maguire]

I use the whirly pop on a glass GE top. No scratches because you don’t shake the whirlypop, you just turn the crank.

Thanks Jim, much appreciated.Maiden voyage tonite.

Yup no damage . Jiffypop causes damage .
Good luck . Please let us know how it goes. I recommend heating up the oil/butter/whatever prior to putting the kernels in the pot .

Brian and Jim
All is well with the cooktop, no issues whatsoever.I don’t know if it’s the popper or the hulled popcorn but man is that good.Got my shipment of Rancho-Gordo yesterday,on deck for this weekend.

[J_Rock]

Equal parts kernels and coconut oil, into a pot with heat on max, cover the pot, and shake on stove top until it pops and popping stops/slows down. Top with mixture of butter, olive oil and garlic powder; sprinkle truffle salt and parmesan cheese. Really wonderful.

[Bdklein]

Whirley popper kicks it up to a whole other level

[SBayard]

I just learned a new technique that works very well. Put oil, butter or whatever in heavy bottomed pan and begin to heat. Throw in about 4 kernels. As soon as the first one pops, turn burner off and and add popcorn. Cover to retain heat. Wait 30 seconds as kernels all heat up. Then turn on stove. The warming of all the kernels means that they pop more uniformly and closer in time to each other. You get more uniform popcorn with no burnt kernels and almost 100% of them pop. No orphans at the bottom.

This is the method I use.

Me, too, except I grind the salt into a fine powder with a mortar and pestle (about 1/2 tsp for 1/3c kernels) and add directly to the oil with the test kernels. Coats every popped kernel perfectly if you shake the pan while it’s popping. And I love using alder wood smoked sea salt…