United States / Snacks
Popcorn
Though popcorn is commonly available pre-popped or in microwave-oven ready popping bags, it is simple to make from scratch. In this recipe, "fine" or "popcorn salt" is helpful, because it sticks more easily, and imparts strong flavor with less of the ingredient.
Ingredients
- popcorn kernels, unpopped1/2 cup
- salt, fine; non-iodized if preferred1 tbsp
- clarified butter, divided6 tbsp
- herbs, finely chopped; e.g. rosemary and/or thyme; optional
- cayenne pepper, optional
- brewer's yeast, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen.
Cook, shaking the pan continuously with tongs, for 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.
Move popped corn to a large serving bowl, leaving any unpopped kernels behind.
Toss with melted butter, salt, and any optional seasonings. Serve warm.
