Don't pop popcorn in butter as the butter will burn before it can get hot enough. Popcorn pops best in temperatures of 400-460 degrees F. If your oil starts to smoke which happens at 500 degrees F, you've got it too hot. Any oil will work. Use enough oil to cover the bottom of the pan.
Soggy popcorn: If the lid fits too tightly and the steam can't escape, it will settle back on the popped kernels. Use a loose-fitting or vented lid. Always take the lid off as soon as the popping stops.
Small, under-popped kernels: You may not have used enough oil in your pan. The oil conducts the heat and helps the kernels to pop, but too much oil can make kernels greasy.
Source: USA Emergency Supply
- According to the Popcorn Board - Americans consume about 13 gallons per person per year.
- A typical popcorn kernel expanded about 35 times in volume when it was cooked.