Range-Top Popping
To pop popcorn on a range-top, assemble the following:

a 3- to 4-quart pan with a loose lid that allows steam to escape
at least enough popcorn to cover the bottom of the pan, one kernel deep
1/3 cup of oil for every cup of kernels (Don't use butter!)
Heat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow, remove the pan from the stove-top. The heated oil will still pop the remaining kernels.

Salting
Pre-salting kernels toughens popcorn. So, salt the popcorn after it has been popped -- or skip salt altogether and add salt-free spices.

Storage Tips:

Without moisture -- 13.5 percent to 14 percent per kernel is needed -- popcorn can't pop. That's why it's important to store popcorn correctly. An entire percentage of moisture can be lost if your kernels are left uncovered on a hot day. And though that may not sound like a lot, it adds up. A loss of 3 percent can render popcorn unpoppable. And even a 1 percent drop in moisture will harm the quality of your kernels.

So what's the best way to store popcorn? Airtight containers -- plastic or glass -- are your best bet to avoid moisture loss, especially when stored in a cool place like a cupboard. Avoid the refrigerator. Some say the cold storage makes the popcorn taste better, but many refrigerators contain little moisture and can dry out kernels.

Saving Old Maids:
"Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels.

David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place."

Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.

How timely! The wife and I shared a bag of microwaveable popcorn last night while watching Mutiny on the Bounty on PBS.
I'm interested to know what spices you would recommend instead of salt? She likes her popcorn plain - no salt, no butter- and I like it with both.

You want to tickle your taste buds John here are a couple of examples:
Apple Popcorn Brittle
Ballpark Popcorn Crunch
Beach Party Popcorn


Just go to the following for all the spice and flavor you could ever want:

Flavorful Popcorn

I love to sprinkle a little Parmesan cheese on mine. I once knew a guy who liked to put pepper on his popcorn, but I didn't care for the taste. I will have to check out the link later to get even more ideas.