* Warm the heavy pan or heavy skillet. Be sure the lid of the pan is loose enough to allow steam to escape and keep the pan moving when popping popcorn on the stove.

* Add ¼ cup of vegetable (cooking) oil to the pan. Allow the oil to heat. The best popping temperature is between 400-460 degrees Fahrenheit. Note: Oil burns at 500 degrees Fahrenheit, so if your oil starts to smoke, it’s too hot.

* Test the heat of the oil by dropping in one or two kernels. When the kernel spins in the oil you’re ready to add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan.

* Cover and shake the pan to be certain the oil coats each kernel. When you hear the last few pops, remove the pan from the heat, take off the lid and empty the popped popcorn into a large bowl.
 

Simply Perfect Popcorn Fixin’s
Looking to spice up your popcorn?
Here are a few topping favorites:

* Garlic salt
* Parmesan cheese
* Thyme
* Cumin
* Oregano
* Dry taco seasoning mix
* Dry ranch-style seasoning mix
* Lemon pepper
* Italian herbs: oregano, basil, marjoram, thyme, and crushed rosemary.
* French herbs: marjoram, thyme, summer savory, basil, rosemary, sage, and fennel
* Cinnamon, brown sugar, nutmeg