Have you ever contemplated the miracle of popcorn? That teeny kernel filled with magic inside, waiting to burst and create something so wonderfully pleasing.

History of this rustic snack can be traced back to 4700 B.C., and the proof of its endurance is clear; it’s a perfect treat any time of year and, best of all, it’s incredibly fun to eat.

Nora Cummings of Poland is a huge popcorn fan and an experienced popper, whether simply showering it with melted butter and salt, drizzling it with chocolate and caramel for a gourmet delight or creating a new twist on this ancient food.

“Popcorn is easily one of my favorite snacks,” she says with a smile. “It’s high in fiber and I love that I can munch on it one piece at a time, stretching out snack time. Life is just too short to eat prepackaged microwave popcorn with its mediocre flavor, artificial flavorings and mystery ingredients.”

If you think that making stove-top popcorn at home is hard or time consuming, think again.

“It takes five minutes,” says Cummings. “By the time the family dims the lights, pops a movie in the DVD player and finds their favorite seat on the couch, you will all be enjoying popcorn envious of any movie theater.”

There are many ways to prepare popcorn at home, depending on personal preference and the kitchen accessories you have.

For plain popcorn, options include microwave poppers and air poppers, says Cummings. “Even a simple lunch bag folded over three times with one-quarter cup of kernels can be used in the microwave for the perfect single serving. Stay close to the microwave, as once the popcorn slows down, it’s done and you don’t need to burn the house down,” she says.

“The only problem with these two methods,” Cummings continues, “is that air poppers rob the popcorn of all of its moisture, leaving it brittle, incredibly dry and slightly scorched; microwaves steam the puffed corn within, destroying its texture. The result is chewy and tough.”

Although everyone loves eating popcorn while watching a movie on the big screen on date night, not too many know the secret to duplicating that theater flavor at home. For the tried-and-true popcorn lover like Cummings, a combination of elements — including an old-fashioned pot — ensure success.

“The most important parts to the art of popcorn are quality ingredients, proper equipment and skill. It may take a few tries to perfect, but remember that no one made a good batch of popcorn out of bad ingredients. It’s all important.”

Popcorn: Butterfly popcorn is your basic, standard popcorn. Quality popcorn makes for larger puffs of corn and fewer “old maids.” There are heirloom varieties that have different flavors and textures that are fun to try. A 1/2 cup of kernels will yield 12 to 15 cups, depending on the freshness and quality. Be sure to store unused kernels in an air-tight container.

Oil: Soybean oil is the main ingredient in store-bought popcorn oil, but any high-smoke-point oil, such as coconut, canola or peanut oil, works as well depending on personal taste. The ideal ratio is 1/3 cup of oil per one cup of popcorn. You can use less, but if you go too low, the flavor will not stick.

Flavor: Flavoring can be done before or after popping. The key is butter and salt. Butter should be slightly cooled before coating to prevent shriveling, while the salt of choice is usually a special, finely ground variety; ideal ratios are personal preference. Cummings says one secret to having movie theater popcorn is a product called Flavacol, which is a pre-mixed, all-in-one, butter-flavored salt made in a propriety process that includes fine salt, artificial flavors and yellow coloring. The ideal ratio is one rounded tablespoon per one cup of popcorn and it’s added right into the pot with the oil, so most every kernel gets flavor (Flavacol can be purchased online).

Heavy pot or pan: “You will need the heaviest pan you have to prevent burning; a Dutch oven works best,” says Cummings. “Add the oil to the pan and swirl to be sure it coats the entire bottom. (If using Flavacol, gently sprinkle it over the oil and swirl again.) Turn heat to medium-medium high. Add the popcorn and continuously shake the pot to keep the kernels spinning, which prevents burning and encourages faster popping. When the popping slows down, remove from heat and loosen lid to allow steam to escape; keeping popcorn crunchy. Wait 30 seconds as a last-minute popper can send popcorn flying. Drizzle melted butter over corn, add salt, cover and shake.”

Buttered popcorn is “total awesomeness” all on its own, but why not take a page from a chef’s playbook and ramp it up a notch?

Cummings suggests trying grated cheese, ranch dressing mix or taco seasoning on your popcorn. Other tasty alternatives include lemon pepper and dill, parmesan and rosemary, garlic and cayenne, or chili powder and smoked paprika.

“My favorite spiced corn is nutritional yeast and dill,” says Cummings. “It’s addicting. . . . It sounds odd, but it’s made with an air popper, calls for little butter or salt and the nutritional yeast has a mild cheesy/salty flavor. (See recipe.)

If your choice of flavor is in liquid form, Cummings suggests adding it to the butter before drizzling. Examples would be maple syrup to go with cashews or hot sauce to make buffalo popcorn.

Cummings says the sky’s the limit for creating your own gourmet popcorn. Most gourmet popcorn is made with an air popper and is super expensive to buy. Caramel popcorn is an all-time favorite, but you can take it one step further by drizzling it with melted chocolate bits — either semi-sweet, milk, butterscotch or white. Or add crushed Heath Bars, Andes Candies, Reese’s, broken pretzels, nuts or even mini marshmallows.

And why not consider making your own popcorn balls? “Years ago, popcorn balls were as close as it came to gourmet, but today’s flavors are at a whole new level,” Cummings says. (See recipe.)

“To make gourmet popcorn balls, shape caramel popcorn into balls while still warm from the oven, add a lollipop stick or pretzel using a dab of melted chocolate as glue and decorate with your favorite goodies,” she says.

The secret is out and the combinations are endless. So grab the oil and get popping!

Nora’s nutritional yeast and dill popcorn

Ingredients:

12-14 cups air-popped corn (about 1/2 cup kernels)

1 tablespoon dill weed

1/4 cup nutritional yeast

1 teaspoon of sea or kosher salt

2 tablespoons butter, melted

Large storage container with tight lid

Instructions:

Place popped corn in container.

Gently pour slightly cooled, melted butter over corn, cover and shake well.

Add dill weed, yeast and salt. Cover again and shake well. Cover tightly when not enjoying.

Note from Nora: Parmesan cheese can be substituted for yeast.

Jack’s caramel popcorn

Ingredients:

15 cups air-popped popcorn

1 cup brown sugar

2-4 tablespoons butter

1/4 cup corn syrup*

1/4 cup molasses*

Turkey roasting pan

Non-stick spray

Instructions:

Preheat oven to 225 degrees.

Pour popped corn into a roasting pan coated with non-stick spray. Set aside.

Dump brown sugar, butter, corn syrup and molasses into a saucepan.

Heat on medium to medium-high heat until it starts to bubble around the edges.

Cook for 1 more minute and cool for three to five minutes.

Spoon over popcorn and then stir until all corn is coated.

Place pan in oven. Bake for about 30 minutes; stirring every 10.

Remove a few kernels after each stir, let cool one minute and test for desired hardness.

*Proportion of syrups can be adjusted according to taste.

Old-fashioned sweet kettle corn

Ingredients:

1/4 cup popcorn oil or canola oil

1/4 teaspoon finely ground salt

1/4 cup granulated sugar

1/2 cup popcorn kernels

Instructions:

Swirl oil, salt and sugar in a large, heavy-bottomed pot.

Warm on low heat until sugar dissolves.

Turn to medium heat. Add kernels.

Constantly shake the pot until popping slows down.

Remove from heat and loosen lid. Wait 30 seconds.