Butter And Salt Popcorn

Ingredients

• 2 tablespoons neutral oil
• 0.5 cup popcorn kernels
• 4 tablespoons unsalted butter – cut into pieces
• 0.75 teaspoon fine salt

Instructions

1. Set out a large, wide pot with a lid and a large mixing bowl. Make sure the pot is completely dry.
2. Pour the neutral oil into the pot and add 3 popcorn kernels. Cover with the lid and place over medium-high heat.
3. When the test kernels pop, 2–4 minutes, remove the pot from the heat. Quickly add the remaining popcorn kernels in an even layer, cover, and let sit off heat for 30 seconds to warm the kernels evenly.
4. Return the covered pot to medium-high heat. Cook, shaking the pot back and forth every 10–15 seconds, until popping becomes rapid.
5. When popping is rapid, slightly vent the lid to let steam escape while keeping the kernels from flying out. Continue cooking, shaking occasionally, until the popping slows to about 2–3 seconds between pops, 2–4 minutes more.
6. Immediately remove the pot from the heat and carefully pour the popcorn into the large mixing bowl, leaving any unpopped kernels in the pot.
7. Place the butter in a small saucepan or microwave-safe bowl. Melt over low heat on the stove, 2–3 minutes, or in the microwave in 15–20 second bursts, just until melted.
8. If desired for more even coating, let the melted butter sit for 1–2 minutes, then spoon off and discard the foamy milk solids from the top, leaving mostly clear butterfat.
9. While tossing the popcorn in the bowl with one hand or a large spoon, slowly drizzle about half of the melted butter over it. Sprinkle on about half of the fine salt.
10. Continue tossing, then drizzle over the remaining butter and sprinkle on the rest of the salt. Toss very well until the popcorn is evenly coated and seasoned.
11. Taste and adjust the seasoning with a pinch more fine salt if needed. Serve the butter and salt popcorn warm.
12. If storing, let the popcorn cool completely, then keep in an airtight container at room temperature for up to 1 day for best texture.