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Some kernels are cooler than others and don’t get a chance to pop, especially towards the end when they are pushed away from the cooking surface.
I’ve got a pretty reliable stove-top technique to get all kernels popped without burning. You need to keep the entire pot just below popping temperature for as long as possible, then rapidly raise above popping temperature.
1. Put your coconut oil and salt on the heat along with a few kernels and wait for the test kernels to pop
2. Remove from the heat and put in the kernels. Put on the lid at leave it off the heat for about 30 seconds.
3. Put in on the heat for about 10 seconds then give it a good shake for 10 seconds. Keep repeating this until you hear the kernels sizzling in the heat.
4. As soon as it starts popping keep in on the heat and give it a very quick, hard shake every few seconds
5. The popping will be violent and only last about 20-30 seconds. It should also stop very quickly. As soon as it slows down to a few pops per second remove from the pot into the serving bowl.
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