Science

Why do you need a lid to catch them? You just move your head around and try to catch them in your mouth as they are popping.

If you don’t feel like having fun you can find a glass plate at dollar tree.

Dump it out and use it like any other popcorn. It’s pre-salted and the bag contains the oil you’d otherwise need to add.

But don’t put it in an air popper; the oil is likely to catch fire or just cause the kernels to burn.

A little bit of cooking oil to transfer the heat to the kernels without burning them is needed. Look up stovetop popcorn for more detail on how much to use.

I have also used the plate method, make sure it is large enough to hang off the side and it does get hot so use an oven mitt or something to get it off.

In the future, buy loose kernels in jars. They’re the cheapest popcorn in the store. For now you could just tear open the bags.

I don’t think this is challenging enough to NEED a glass lid but it does help of course. A metal lid will do. You can just go by ear. Once the popping frequency dies off, stop.

Avocado oil has a very high smoke point, you won’t reach it making popcorn. I’ll explain why. Add some to the pan. I use quite a bit, I like it better than butter so it’s the only fat I add.

Optionally buy the salts/fake butter combo flavor cinemas use. Sift it over cold pan to taste. Otherwise, use what you like for seasoning.

Turn the stove to max heat.

Dump in kernels.

Cover and wait until a small handful of kernels to start popping.

TURN OFF THE STOVE. The residual heat in the stove/pan will fully pop all your kernels without burning the earliest kernels to pop. Shake your pan gently now and then to get the kernels stuck in the already popped corn to drop back down.

That’s it!

Squeeze it into a big pot. Stir somehow, or maybe not. Maybe pick it up and shake it while it heats up.

For the future you can get loose popcorn kernels.

Idk if it’d work the same for microwavable popcorn bags but a wok is a great popcorn preparation vessel. Just slap some tin foil on top to keep the popcorn in. I made pepcorn on a radiant stovetop with a flat bottom wok and it was great!

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Open it, throw the contents into a kettle, and do it the old fashioned way.

Careful: burning your popcorn is easy, and it doesn’t taste very good.

I usually go at full blast until it sounds like I’m past the peak of pops-per-second, then I shake the kettle and give it five-ish more seconds before I empty it all into a bowl.

If you have a microwave, follow the instructions in the bag.

I don’t have a glass lid

I’ve used a dinner plate as a lid in a pinch.
Careful it might get hot.