Popcorn

I feel a little silly reviewing a recipe for popcorn of all things, but stovetop popcorn has been my favorite new/rediscovered thing of late. After I made it, I wondered why I wasted my time with microwave popcorn during the past 20+ years. When we made stovetop popcorn when I was growing up, there were always some kernels burnt to the bottom of the pan, but I use a nonstick pot now and haven't had any problems. Using a glass lid provides additional entertainment. I've always found the smell of microwave popcorn artificial and overwhelming; stovetop that you've seasoned yourself is much more fresh and delicious. On my electric range, the whole process took about six minutes, including measuring and heating the oil--just a minute or two more than microwave popcorn. Also, there were hardly any unpopped kernels, which my microwave popcorn bags always had plenty of, despite manufacturers' claims to the contrary.