Ingredients
Equipment
Method
- Heat the unrefined virgin coconut oil in a large, heavy-bottomed pot over medium-high heat.
- Add 2-3 popcorn kernels to the pot, cover, and wait for them to pop. This indicates the oil is at the correct temperature.
- Once the test kernels have popped, remove them from the pot. Add the remaining 3/4 cup of popping corn kernels and the 1/2 teaspoon of Adobo All-Purpose Seasoning to the hot oil.
- Stir quickly to ensure all kernels are evenly coated with oil and seasoning.
- Immediately cover the pot with the tight-fitting lid.
- Continue cooking over medium-high heat, gently shaking the pot back and forth every few seconds to prevent scorching and ensure even popping.
- Listen carefully. As the popping intensifies, continue shaking. Once the popping sounds slow significantly (to about 2-3 seconds between pops), immediately remove the pot from the heat.
- Let the pot sit, still covered, for about 30-60 seconds to allow any remaining kernels to pop and steam to dissipate.
- Uncover the pot and pour the freshly popped corn into a large serving bowl.
- Taste and adjust seasoning if desired, then serve immediately for the best texture and flavor.
Notes
Achieving the perfect pop requires precise heat management; medium-high is ideal. Too low, and kernels might steam; too high, and the oil can smoke, burning the popcorn. The "test kernel" method is essential for verifying optimal oil temperature before adding the rest. For maximum flavor, distribute the Adobo seasoning evenly with the kernels and oil at the start. Continuously shake the pot during popping to prevent scorching and ensure all kernels are exposed to heat. Listen carefully; remove from heat as soon as the popping slows to less than 2-3 seconds between pops to avoid burnt kernels. For a gourmet touch, consider adding a pinch of smoked paprika or nutritional yeast for a cheesy, umami depth.