1 3-quart covered saucepan.
3 Tbl canola oil.
1/3 cup high quality popcorn kernels.
No-Salt Seasoning to taste.
2 Tbl or more unsalted butter (optional).


  1. Put the oil and 4 kernels into the 3 quart sauce pan.
  2. Heat on medium high heat until all 4 kernels pop.
  3. Add the rest of the popcorn in an even layer, cover and remove from heat for 30 seconds. This brings the other kernels to near-popping temperature.
  4. Return the pan to the heat. When the popping starts, it will be very rapid. Gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
  5. When the popping slows to several seconds between pops, remove the pan from the heat and dump the popcorn into a wide bowl.
  6. If you are adding butter, you can easily melt it by placing the butter in the now empty, but still hot pan. Add the butter and/or seasoning.