Perfect popcorn for movie night.
Popcorn kernels pop because they contain 14-20% moisture trapped inside a hard starch shell. When heated to 180°C (356°F), the water turns to steam, building pressure to ~135 psi until the hull ruptures and the starch expands 40-50× its volume. One tablespoon of kernels (~9g) makes approximately 4 cups of popped corn. For stovetop: use a 3:1 kernel-to-oil ratio, heat oil with 2-3 test kernels, add the rest when they pop, and shake constantly. Coconut oil gives the best "movie theater" flavor. Air-popped corn has only 30 calories per cup vs 55 for oil-popped. The biggest mistake: using too low heat (causes tough, chewy kernels that don't fully expand). The ideal kernel moisture is 13.5-14% — too dry and they won't pop.