Home Alton's Blog Recipes Darn Near Perfect Popcorn By Mr. Brown. Published on January 19, 2016. 93 If you’re feeling culinarily adventurous, try stirring in 1-2 tablespoons of Furikake (see note below) before adding the butter.Why does popcorn taste so darn good? Well, for a start: pyrazines, phenols, pyrroles, carbanols and furans. [yumprint-recipe id=’118′] 93 Comments Add yoursComment navigation← Older Comments 1 James Jacobs on July 9, 2019 at 11:22 am ReplyI just tried this recipe for the third time this week and it’s fantastic! Thank you – much better than any previous method I’ve used. I find that using two sheets of foil on the bowl at a 90 degree angle from one another prevents any determined kernels from escaping the bowl. Also on my electric stove on medium heat it takes 4-5 minutes before any popping takes place so the whole process can take close to ten minutes which causes my carpal tunnel to act up. I’m afraid of turning up the heat because I know what it’s like to burn popcorn. Still the end result is worth it. For toppings I like a combination of butter, EVOO, nutritional yeast and cayenne pepper. 2 Jasmine on July 2, 2019 at 1:28 pm ReplyDoes this work on an electric stove top? 3 Kathy on March 29, 2019 at 8:51 pm ReplyAny kind of metal mixing bowl ? Stainless , aluminum , copper ? I thought I read somewhere certain metals couldn’t be used directly over heat. 4 TMK on February 2, 2019 at 8:33 pm ReplyUsing clarified butter or even Ghee is perfect all around… Takes care of flavor and cooking medium and with a smoke point of 486 it will get the job done… Just my two cents… 5 Popcorn Junkie on May 22, 2018 at 9:14 am ReplyUse a regular pan instead of a mixing bowl, and add the butter to the oil while popping. When the popcorn pops it will soak up the butter with the oil and give it better flavor without ‘wilting’ the popcorn which happens when you pour hot butter over it after you pop. Salt it immediately after you pop and add whatever toppings you prefer. 6 Grumpy on May 20, 2018 at 7:12 am ReplyCoconut oil…and a Whirley Pop. Perfect popcorn. 7 Rob Shields on May 19, 2018 at 5:21 pm ReplyIn Canada I own a whirley-pop (stupid fancy popcorn pot) I LOVE it…… my wife loves sugar popcorn1 to 1 1/2 Tablespoon coconut oil 3 – 6 tablespoons white sugar 1/3 cup popcornI live in Spain now and am using an induction stove and NO whirley-pop * Can’t stop burning sugar to pot while trying! PLEASE Alton…. help me unlock the secret….. Sincerely, Canadian in foreign land.PS I please your good eats program on par with the original Bob Ross painting program (can watch them over and over) 8 Wendy on May 19, 2018 at 5:15 pm ReplyGotta tell ya, butter with a bit of red miso stirred in and some togarashi and crumbled dried shallots is my absolute favorite so far. 9 Steve on March 27, 2018 at 5:01 pm Reply@Brad – Peanut oil does not contain any of the allergens that people with peanut allergies are sensitive to. It is completely safe to use. 10 Hanna on February 19, 2018 at 10:27 am ReplyTry this in a wok. Works just as good and easier to keep the shaking going with the nice handle. 11 Brad on February 19, 2018 at 12:55 am ReplyHow about peanut allergies What else should be used in place 12 Janet on January 26, 2018 at 11:56 pm ReplyThat popcorn was some of the best I’ve ever had. Next time, I’m going to split the recipe in half so it’s more snack size. 13 Austin Ray on January 20, 2018 at 10:54 am ReplyTry using ghee instead of popping oil. Use a little extra ghee when popping and you don’t need to even add the butter. We use a Teflon stock pot set to high heat on the stove. Works great! We prefer white popcorn for fewer hulls. I like the idea of making your own popcorn salt. We have been having a hard time finding it in the stores. 14 Lew on January 19, 2018 at 8:27 pm ReplyI pop my corn in a lunch bag with two staples in a microwave. I add either Kerrygold butter or good EVOO & add salt & pepper & have added such things as smoked paprika or Creole seasonings. 15 Dave on January 20, 2018 at 12:04 pm ReplyStaples in the microwave? Sounds very bad. 16 Mel on January 20, 2018 at 9:18 pm ReplyIf you have the book with Alton’s microwave popcorn tips, he explains why a couple of staples are just fine. 17 Mary Arnott on January 19, 2018 at 7:59 pm ReplyAB, honey, you forgot the browned butter 18 Ken on January 19, 2018 at 7:19 pm ReplyNothing beats old-school stove top popcorn. To keep kernels from getting tough, I start with lid on cast iron Dutch oven, and switch from lid to splatter screen soon after popping starts to let steam out that makes kernels tough. I read it somewhere and use pickling and canning salt on my popcorn. It’s pretty fine grain, so it sticks really well. 19 Bruce on January 19, 2018 at 6:51 pm ReplyI have an old pressure cooker I saved just for making popcorn in. I can use it for other dishes as well so t’s not a single-tasker. 20 Carly on September 19, 2017 at 5:32 pm ReplyOh, sorry!! Thenk you, Bonny! 21 Bonnie on September 19, 2017 at 5:13 pm ReplyCarla, I offer a wee bit of help with your spelling, and reputation; it’s “bowl”, not “bole”, and I am almost POSITIVE you meant “crushed pepper”, not “crushed pecker”. 22 Carla on September 17, 2017 at 8:04 pm ReplyCoarse salt and an ample amount of crushed pecker after the butter works awsumly. Love the bole and foil idea. 23 Svetlana Orlova on September 11, 2017 at 12:14 pm ReplyAfter burning my popcorn using recipes from many popular cooking web sites, I am so happy to say this recipe is 100% foolproof! 🙂 24 Edward on July 1, 2017 at 2:14 pm ReplyI just made this and I have to say it’s the easier sure fire way not to burn it and I put some trader Joe’s seasoning salt. The best. Thank you Alton love all your science behind the foodComment navigation← Older Comments+ Leave a Comment Cancel replyCommentNameEmailUrl Notify me of follow-up comments by email. Notify me of new posts by email.