I recently finished a big jar of Orville Redenbacher's, and decided to try a different brand, from Oak Manor Farms (they are from Ontario, Canada, and they specialize in growing organic grains).
It was the most spectacular fail I have ever had with popcorn, ever since I learned the technique of stove-top popping. It had always been a breeze that I never give much thought about, but with these, the kernels simply sat in the pot for so long without budging until they turned dark brown (and even the coconut oil singed). Finally they started popping, but the end result was, half of them popped halfway, and half of them just "cracked". Pretty much all of them were tooth-breaking, such a sorry sight.
What might have gone wrong? The popcorn is nowhere near the expiry date, and packed in a paper bag. Would it have something to do with the humidity? Any suggestions on tweaking the technique to make it work better?
My method: heat a medium, heavy bottomed stockpot under medium heat until hot enough, then put in a tbsp of coconut oil and a big handful of kernels, cover with a stainless colander, shake from time to time until popping slows down.