Knowing full well that you enjoy the popped corn enough to develop such a method. The one thing that took my basically verbatim instructions to the next level, was to add some “Butter Salt” in with the oil so the kernels are coated as they pop. It’ll give it that movie theatre yellow colour. It’s potent so not too much.
Also I usually toss in 3 kernels to the oil. When they pop you add the 1/3 cup as the oil is preheated and ready to get to work.
Also I usually toss in 3 kernels to the oil. When they pop you add the 1/3 cup as the oil is preheated and ready to get to work.