How to Make Healthy, Microwave-Free Popcorn

When exactly did popcorn go from being a relatively good-for-you snack to one of the most frightening junk foods of all time? Just recently we learned that a medium soda and popcorn combo at a movie theater is the equivalent of three Macdonald's Quarter Pounders topped with 12 pats of butter, and that the bags that microwave popcorn is popped in contain perfluorooctanoic acid, which has been linked to infertility.

So, as with almost everything in life, it's best to go back to basics. Home-popped popcorn is incredibly easy, incredibly cheap, and healthier and tastier than anything you can buy. Here's how to make about 8 cups of really good popcorn:

1. Start with a 3-quart or larger pot with a tight-fitting lid. Add 3 tablespoons of oil with a high-smoke point--you don't want scorched popcorn. I like grapeseed oil, but canola is good, too.

2. Heat the oil over medium high heat. To figure out if its hot enough, add a couple of kernels and see if they pop.

3. Add 1/3 cup of popcorn and put the lid on. Shake the pot carefully to coat the kernels with oil, and then shake again once the corn starts popping so that every kernel is exposed to heat.

4. Once the popping slows, take the pan off the heat and lift the lid to let the steam out. Dump the popcorn into a bowl, and toss with melted butter or flavored oils and whatever flavorings take your fancy: salt and pepper, cinnamon and sugar, chopped fresh herbs, grated Parmesan, smoked Spanish paprika, you name it.

But the best thing to do with freshly popped popcorn is make this over-the-top delicious caramel corn--it makes a wonderful holiday gift, too. For the caramel-almond popcorn recipe, click here.

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