![]() ![]() Almost all air poppers come with a removable plastic lid that you can use to measure the amount of kernels you should add the lid also acts as a receptacle for melting butter or coconut oil as the corn pops. And since the machine blows the kernels out after they pop, they don’t run the risk of burning. With an air popper, the popped kernels find their way into your bowl without any effort on your part, unlike stovetop methods, which require you to constantly shake or stir the kernels, or microwave methods, which produce the best results when you actively listen for the popping to stop. Pros: virtually no unpopped kernels or burnt popcorn, requires no babysitting, faster than stovetop methods, little to no cleanup Cons: a single-use appliance that takes up extra space, less crunchy kernels, in some cases must unplug the appliance from the wall to stop the processĭozens of air popper models are available, but most look and work basically the same as the trusty Presto PopLite that I’ve used for years: Hot air pops the kernels, and a fan blows the popcorn out of the machine and into your bowl. Air poppers: Convenient if you have the space ![]() But there are a few tools I recommend for popping popcorn at home. In the end, I learned that there is no one best way: It’s really about your priorities, including how much space (or patience) you have, or whether you prefer your kernels more crunchy or airy. I talked to other popcorn fanatics at Wirecutter-some who eat it daily and some who have it just once in a while, some with kids and some without, some living in small apartments and some in spacious houses-and tested every major method for popping popcorn systematically (while subjecting my roommates to near-endless bowls of the stuff). I say “nearly all” because technically you can get as creative as you want: A kernel under a magnifying glass in the sun (video) could work. Nearly all home popping methods fit into one of three categories: using hot air (in a small appliance such as an air popper), heating on the stove top, or zapping in a microwave. Methods for making it abound, and as a longtime popcorn connoisseur, I wanted to know which technique was the best. Popcorn is a timeless snack: Since it was first cultivated in the Americas several thousand years ago, it’s been munched on by Aztecs, Depression-era vendors, movie theater patrons, and money-tight students alike. ![]()
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