Unpopped Popcorn: Never Again

You know that awful I'm-gonna-hurl artificial butter smell emitted by microwave popcorn? And that all too familiar line on the bag that reads "all microwaves vary in strength?" Even if you decrease the prescribed three minutes and thirty seconds to just three, the microwave always seems to scorch one side of the bag so badly that you ruin the whole bag anyway.

Those days are over.

Say "hello" to the world of popping corn atop a gas stove. No, not Jiffy style, but in an actual metal kettle with a cranking wheel that stirs around the kernels. It's like freaking magic. A little half cup fills the entire pot. Then you drizzle butter that you've melted all on your own and sprinkle with salt as your mouth pleases. And all those unpopped kernels at the bottom of your burnt bag? Never again! A kettle pops pretty much every kernel perfectly. Case in point: I present to you the remnants of my last kettle corn popping session. Look how few there are! I would highly recommend mixing red and yellow corn for a pretty and tasty mix. I don't think I'll ever go back to microwave popcorn.