Q&A for How to Make Popcorn in a Pan

Melt some butter and pour it on top of the popcorn.

You should just avoid eating them and throw them out. If they didn't pop the first time around, they most likely won't pop if you try again.

The pan may be too hot, which has resulted in some scorching. It may help to turn down the temperature down.

Your pan is too hot. When you turn on the element, turn it to medium heat, let it warm up, and then add your oil and kernels.

Yes, if you're making popcorn in a pan, oil is essential.

No, you don't have to wash them. They are dry from the garden, so there is no need.

No, you can't add milk when making popcorn as it will make them soggy and not like popcorn at all.

Yes, you should add vegetable oil and salt before adding the corn, then stir them together.

Remove the pot from the heat and then lower the temperature before trying again.

Two tablespoons should be enough, but it will depend on the amount of popcorn you want to prepare.

Use enough oil to cover the bottom of the pan, typically about 3 to 4 tablespoons for 1 cup of popcorn.

Use an oil with a high smoke point for perfect stovetop popcorn, such as vegetable or canola oil. It's difficult (but not impossible) to pop popcorn in butter, because butter has a lower smoke point and may result in soggy popcorn.

You can add chocolate syrup, chocolate chips, any kind of candy, or a mix of cinnamon and sugar.

First cook the popcorn with butter or oil. Once the popcorn is done, you can add more butter for additional flavor.

You need dry corn kernels for popping, so it's best not to soak them.

While oil is not strictly necessary to make a great bowl of popcorn, it helps immensely with the process. The oil heats uniformly in the pan and is a much better conductor of heat than air. It allows the corn to pop marginally faster, and minimizes the risk of burning.

Your pan might not be hot enough, or there might be a problem with the corn, which might be old or stale.