A few years back, they came out with information that linked microwave popcorn with the carcinogen perfluorooctanoic acid (PFOA) that lines the popcorn bags. This was terrible news, as I was often eating a snack-size bag of microwave popcorn a day. I eliminate as many known carcinogens from my every day life as possible, so there went my popcorn habit.
Imagine my pleasure when I discovered I could make popcorn on the stove, the old-fashioned way, with little extra effort! It taste better than bagged popcorn, and it's much better for you too!
Gather your ingredients:
-1/4 c. Popcorn kernels
-Olive oil
-Large/deep sauce pan with lid
-Toppings to customize your popcorn flavor
Step1:
Place your pot on the stove, add a splash of olive oil (I don't measure but it's probably 2 Tbsp.), and exactly 3 popcorn kernels. Turn the stove to medium heat, and then wait. When you hear the three popcorn kernels pop, you know the pan is hot and you're ready for the next step.
Step 2:
Add your popcorn kernels to the pan. I usually use 1/4 c., but you could add a little more once you know how much your pot will hold. Cover the pan with the lid, and then SHAKE IT! Keep the kernels in motion as much as possible to keep then from burning. When the popping sound slows down, turn off the burner, and remove the popcorn from the heat.
Pour into your bowl and add your favorite popcorn flavoring. My new favorite topping is Zesty Cheddar Cheese Popcorn Seasoning
by Wabash Valley Farms that I found at a recent shopping trip to Cabelas. It's the best seasoning I've used thus far, and it coats the popcorn really well. I'm planning to try some of their other flavors in the near future. 
Other fun popcorn toppings I've used: Old Bay Seasoning, Parmesan cheese, Jane's Crazy Mixed-Up Salt. It's fun to experiment and see what you like.
Step 4:
ENJOY your delicious popcorn!
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