Perfect Popcorn (5 Years Refined)

Steps

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1. 1
   Choose a heavy-duty pan such as stainless steel or cast iron with a well-fitting lid for even heat retention.
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2. 2
   Preheat the pan over medium-high heat for about 2–3 minutes.
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3. 3
   Pour in enough popcorn kernels to cover the bottom of the pan; note that kernels need some moisture to pop well.
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4. 4
   Spray a light, even coat of neutral oil over the kernels and toss to coat them evenly.
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5. 5
   Heat the kernels uncovered while continuously shaking the pan until they start popping, about 1 minute.
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6. 6
   As soon as popping picks up (before it gets out of control), cover the pan with the lid.
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7. 7
   Keep moving the covered pan continuously to prevent burning, and turn off the heat once the popping sound slows down to almost nothing.
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8. 8
   Pour all the popped popcorn into a large mixing bowl; the pan should be nearly free of burnt residue.
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9. 9
   Combine the nutritional yeast, kosher salt, garlic powder, onion powder, and paprika in a spice grinder or blender, and blend until it becomes a fine powder for the best, most even coating.
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10. 10
    Spray a layer of oil onto the popcorn, sprinkle on some seasoning, and toss; repeat this spray-sprinkle-toss process a few times until every piece is evenly coated with seasoning.
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