Ah, popcorn. It's an endlessly customizable snack that's quite simply fun to eat. Make it with bacon and cashews if you're feeling like something salty,or mix it with caramel and almonds to satisfy a sweet tooth. Toss it in togarashi for cocktail hour, or grate some Parmesan over it for movie night. And while you don't need a microwave to make good popcorn, you do need to follow a few rules. Bon Appétit's senior food editor, Dawn Perry, was reminded of this herself when she burned a batch the other night.
So, in honor of Dawn, here are the things you are doing wrong-so stop doing them!
1. MYTH: Only a High-Smoke-Point Oil Will Do
It might seem like only a peanut, canola, or grapeseed oil will work for popcorn, but actually, flavorful oils like olive or coconut oil-or even ghee-will work just fine. That's because of no. 2:
2. MYTH: High Heat = Faster Cooking You want to get things popping quickly, but you don't the kernels to burn. As soon asyou hear the first pops, turn