These days, I often make popcorn in the evening while watching TV instead of snacking on chips.

I used to think popcorn was an unhealthy snack, but it turns out that if you pop corn with low salt, it can be a healthy treat.

Also, popcorn is a whole grain, so it has quite a bit of fiber. Just 3 cups contain about 3g of dietary fiber and only around 90-100 kcal.

It has much less calorie burden compared to snacks like potato chips or fried foods. So, it's a great snack for those on a diet or for anyone who tends to get snacky in the evening.

However, when making it at home in a frying pan, it's easy to burn it at least once.

I also had several failures at first, with the bottom getting blackened and the popcorn smelling burnt.

The trick to not burning it is surprisingly simple. Just use coconut oil.

Coconut oil has a relatively high smoke point, so the popcorn pops evenly. What this means is that coconut oil gets hotter than other cooking oils or olive oil.

This way, the popcorn pops before it burns. It gives off a slightly nutty aroma, reminiscent of movie theater popcorn.

Butter should be added after popping, as it burns quickly if added at the beginning.

Making it is not difficult. First, prepare a thick frying pan.

A pan that is too thin will concentrate heat in one spot and burn easily. Add about 2 tablespoons of coconut oil to the pan and put in 3 popcorn kernels first.

Cover the lid and wait on medium heat. If all 3 test kernels pop, it means the pan is at the right temperature.

At that point, add the rest of the corn in a single layer and gently shake the pan to coat the kernels evenly with oil.

Here's the most important tip: never turn the heat up too high.

Many people use high heat to make it quickly, but that will burn the bottom while the corn doesn't pop properly.

Maintaining medium heat is crucial.

Also, while the lid is on, gently shake the pan left and right every 10-15 seconds.

This way, the kernels keep moving, and they are less likely to burn in one spot.

Shaking the pan is the biggest secret to making popcorn at home.

When the popcorn starts popping, you'll hear a continuous 'pop' sound, and when this sound decreases to about every 2-3 seconds, turn off the heat immediately.

Most people end up waiting a little longer, thinking they can pop more, and end up burning the bottom.

Not being stingy with the last few kernels is actually a secret to making much tastier popcorn.

After it's done, you can drizzle a little melted butter, olive oil, or a touch of Tabasco sauce for added flavor.

Sometimes, I add a bit of Parmesan cheese or garlic powder for a different taste, and my family loves it.

The biggest advantage of homemade popcorn is that you can control the ingredients yourself.

You can use less oil, skip the sugar, and add salt to your liking.

Plus, it's rich in dietary fiber and relatively low in calories, making it much less burdensome than other snacks.

Tonight, try making warm popcorn with coconut oil while watching a movie.

Remember to use medium heat instead of high heat, and shake the pan often.

Just keep these two things in mind, and you can make popcorn at home that rivals movie theater quality.