The Genius Trick to Perfectly Popped Popcorn Every Time, According to Celeb Chefs

Popcorn is the ultimate snack—delicious, versatile and so easy to make. It’s budget-friendly and low-calorie, too, so it's a snack that you can feel good about. Whether you’re in the mood for sweet caramel, savory butter or spicy seasoning blends, popcorn can be customized to fit any craving and you can multiple batches to suit different tastes.

But making perfect popcorn can sometimes be tricky. Microwave popcorn can burn or not pop all the way. If you move to the stove you can run into challenges too. If you leave them on too long you’re left with a smoky mess of burnt kernels—and no one likes the smell of burnt popcorn! Take the pot off the stove too soon, and half the kernels sit sadly at the bottom of the pot, unpopped.

There's also the issue of soggy kernels that have been popped in too much oil or butter. Those not only taste weird, but they also have an awful texture!

Then, of course, there's the debate on which method is the best. Stovetop versus microwave or should you bust out the old-school air popper? If you have ever wondered which method is the best way to create perfectly popped kernels that are light and crispy, we can help.

One of our favorite food folks, food writer, celebrity chef, and cookbook author Sohla El-Waylly to Instagram (@sohlae) to share her favorite method for popping popcorn and it's going to change our snacking life for the better.

Related: Here's What Happens to Your Body if You Eat Popcorn Every Day

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Why You Should Pop Your Popcorn in a Whirley Pop Popcorn Maker

According to Sohla, a Whirley Pop popcorn maker is the best way to pop popcorn at home. (Fun fact: Fellow food pro, the chef and cookbook author J. Kenji Lopez-Alt is also a Whirley Pop fan.) A Whirley Pop is an inexpensive, lightweight aluminum pot with a crank on top that turns a stirrer that helps the kernel heat evenly and not burn.

Sohla said this simple device gives you the crispiest, fluffiest popcorn and what's not to love about that?

It's easy to see why Sohla (and many others, including chef and cookbook author J. Kenji Lopez-Alt) swear by this device. A Whirley Pop's thin aluminum construction ensures quick, consistent heating, while the vented lid releases steam, keeping your popcorn crisp. Whirley-Pop's smart design ensures constant motion and even heat distribution, which gives you fluffy, perfectly popped corn every time and fewer unpopped kernels.

If you don't have a Whirley Pop, you can use the thinnest pot you have, Sohla says. If you're using a pot, she suggests wrapping the lid in a kitchen towel, to help collect condensation that could rain down from the lid and make your snack soggy. You'll also need to shake the pot as you cook your kernels to keep them moving so they don't stick to the bottom.

Related: We Just Discovered the Coolest Way to Eat Popcorn

How to Pop Popcorn in a Whirley Pop Popcorn Maker

As Sohla demonstrates in her video, it's easy to use a Whirley Pop. Start by adding your fat of choice. Sohla uses ghee (more on that later), but you could also use oil, if you prefer. Add your popcorn kernels, close the lid and heat the pot over medium heat. As the pot heats up, slowly turn the crank. You'll soon start hearing the kernel start to pop. Keep turning the crank until the popping slows down significantly. The cooking time depends on how much popcorn you use. Remove the Whirley Pop from the stove, carefully open the lid and dump the popcorn in a big bowl. Season as you'd like, then dig in. So easy!

Related: The Classic Comfort Dish That Martha Stewart Calls Her ‘Favorite Food’

Sohla's Other Smart Tips for Perfect Popcorn

Sohla also shared her favorite popcorn recipe and we can't wait to try this!

• Use the right fat. Sohla likes to use ghee, or clarified butter, for popping her popcorn. Why? Ghee doesn't burn like butter because the milk solids have been removed, which makes it ideal for popcorn. Sohla also mentions in the video that she likes to add ghee because you don't have to add butter to the finished popcorn. "It's self-buttering," she says.

• Consider a popcorn upgrade. Sohla likes to use Anson Mills popcorn, which she says tastes "very popcorny" and has a very high yield, which means there won't be many unpopped kernels left behind.

• Make it your own. Once you have your perfectly crispy, fluffy popcorn, it's time to have some fun. You can spice it up however you'd like. Sohla likes to use a combo of nutritional yeast, ranch powder and kosher salt, but you can use whatever spices you like and maybe add in some finely grated Parmesan cheese. You do you!

• Season smarter. Sohla also had a great tip for seasoning your popcorn. Put the popcorn in one large bowl and season, then toss it back and forth between two large bowls to make sure it's evenly coated. This tossing step will also help dissipate the steam that could sog out the kernels.

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Related: The 'World’s Best' Way to Make Buttered Popcorn, According to Andrew Zimmern (and His Son)