Popcorn Cooking on the Stove: The Oil Mistake

It's one of the most beloved snacks in the United States; the Popcorn Board estimates that Americans consume 14 billion quarts of the stuff every year.

And it's no wonder it's so heavily consumed —popcorn has become a cornerstone of American culture.

From movie theaters to sports stadiums, you can smell the salty, buttery, freshly popped kernels pretty much everywhere.

Not to mention, stove-top popcorn is almost 10 times cheaper than store-bought bags and microwave sachets

With a couple of kitchen essentials — oil and a pan — you can have freshly popped popcorn in mere minutes.

The most important factor to consider during the cooking process is the ratio of kernels to oil. You may be inclined to give the pot a generous pour of oil.

It's better to start out with just enough oil to coat the bottom of the pan, or two tablespoons for every half-cup of kernels.

Aside from using the amount of oil for popping, another consideration of stove-top popcorn is how best to flavor it.

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