But making perfect popcorn can sometimes be tricky. Microwave popcorn can burn or not pop all the way. If you move to the stove you can run into challenges too. If you leave them on too long you’re left with a smoky mess of burnt kernels—and no one likes the smell of burnt popcorn! Take the pot off the stove too soon, and half the kernels sit sadly at the bottom of the pot, unpopped.
Then, of course, there's the debate on which method is the best. Stovetop versus microwave or should you bust out the old-school air popper? If you have ever wondered which method is the best way to create perfectly popped kernels that are light and crispy, we can help.
Related: Here's What Happens to Your Body if You Eat Popcorn Every Day
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Sohla said this simple device gives you the crispiest, fluffiest popcorn and what's not to love about that?
If you don't have a Whirley Pop, you can use the thinnest pot you have, Sohla says. If you're using a pot, she suggests wrapping the lid in a kitchen towel, to help collect condensation that could rain down from the lid and make your snack soggy. You'll also need to shake the pot as you cook your kernels to keep them moving so they don't stick to the bottom.
How to Pop Popcorn in a Whirley Pop Popcorn Maker
As Sohla demonstrates in her video, it's easy to use a Whirley Pop. Start by adding your fat of choice. Sohla uses ghee (more on that later), but you could also use oil, if you prefer. Add your popcorn kernels, close the lid and heat the pot over medium heat. As the pot heats up, slowly turn the crank. You'll soon start hearing the kernel start to pop. Keep turning the crank until the popping slows down significantly. The cooking time depends on how much popcorn you use. Remove the Whirley Pop from the stove, carefully open the lid and dump the popcorn in a big bowl. Season as you'd like, then dig in. So easy!
Sohla's Other Smart Tips for Perfect Popcorn
Sohla also shared her favorite popcorn recipe and we can't wait to try this!
• Consider a popcorn upgrade. Sohla likes to use Anson Mills popcorn, which she says tastes "very popcorny" and has a very high yield, which means there won't be many unpopped kernels left behind.
• Season smarter. Sohla also had a great tip for seasoning your popcorn. Put the popcorn in one large bowl and season, then toss it back and forth between two large bowls to make sure it's evenly coated. This tossing step will also help dissipate the steam that could sog out the kernels.
Related: The 'World’s Best' Way to Make Buttered Popcorn, According to Andrew Zimmern (and His Son)
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