Arsenal: Skillet Popcorn

It could be argued that this is a bad topic for the Arsenal. Most of the people who would propose that view are people who have never had good skillet popcorn and until a few days ago, I was one of those people. However, I've been converted and I'm bringing my message to the masses.

You will need:

popcorn kernels
canola/vegetable oil
skillet with tight fitting lid, preferably glass

optional seasonings:

salt
butter*
cayenne pepper
garlic powder
grated cheese
anything in your spice rack or pantry

I didn't list amounts of any of this because it's all in direct relation to the size of your pan. You need enough oil to coat the bottom of the pan, and enough kernels to cover the bottom of the skillet in 1 layer.

Add the oil to the skillet, and put 5 to 10 test kernels in there with it. You'll be using these kernels to indicate when the oil is hot enough for the popcorn. Put the lid on and then turn the burner on high. Now, wait for the test kernels to pop. If you've got a glass lid, this is where you'll appreciate it. Otherwise, just listen. Once the kernels start to pop, lift up the lid in front of you so that it's between you and the pan. This way, the lid will act as a shield and protect you from stray kernels. Add the rest of the popcorn, replace the lid, and agitate the pan. You should hear popping soon. If you're using glass, you'll notice your kernels starting to brown. This is normal. Continue to agitate the skillet until the popping has slowed to 5 seconds between pops. Remove from heat and put the popcorn into your serving bowl.

If you want to season, now is the time. Salt is usually a good start, followed by whatever else you want to add. I generally add salt, cayenne, grated parmesan, and garlic powder. Butter can also be added at this stage, although I've found it doesn't add much.

*I don't actually like butter on my skillet popcorn. Oil and salt add enough flavor for me, and the butter just adds grease.