Regan's Popcorn for Popcorn Snobs

Start with the right stuff. I use an 8-qt Calphalon stockpot with a  cover. (You want a tall pot). You can find them on sale from time to  time. I use organic avocado oil (sometimes ghee, a healthy option),  organic Eden popcorn (not just any organic popcorn will do, I’ve tried  them) and Real Salt.

Add enough organic avocado oil to cover the bottom of the pot and put a half dozen corn kernels in the oil. Turn the burner to medium heat, cover and wait for the first kernel to pop.

Once a kernel or two pops, add enough kernels to cover the bottom of the pan and cover. Swirl the corn around occasionally.

When  the kernels stop pinging against the cover (when about a third of the  corn is popped), take the lid off and continue to swirl the pan. (You  can hear the loose kernels, not yet popped.)

The popping will slow. When you don’t hear anything for a few seconds, take it off the burner and dump into a large bowl.

If  you did it right and your heat setting wasn’t too high, you should have  fluffy, perfectly popped, tasty popcorn. Salt it with Real Salt (a sea  salt with all the minerals).

Note: Using an electric stove won’t  work as well but it can be done; it just may not be quite as good as  getting the heat level right is tricky.