Popcorn With Butter And Salt

Ingredients

• 2 tbsp neutral oil
• 0.5 cup popcorn kernels
• 4 tbsp unsalted butter – melted and warm
• 0.75 tsp fine salt – or to taste

Instructions

1. Set out a large, wide bowl for the finished popcorn so you can toss it easily.
2. In a large heavy-bottomed pot with a lid, add the neutral oil and 3 popcorn kernels. Cover the pot and place over medium heat.
3. When all 3 test kernels have popped, remove the pot from the heat, quickly discard the test kernels, and add the remaining popcorn kernels in an even layer. Cover, shake the pot once or twice to coat the kernels in oil, and let sit off the heat for 30 seconds.
4. Return the covered pot to medium heat. As the popcorn begins to pop, gently shake the pot back and forth over the burner every few seconds to keep the kernels moving and prevent burning.
5. Continue cooking until the popping slows to about 2 seconds between pops, 2–4 minutes total after the first pops. Immediately remove the pot from the heat and uncover, letting steam escape so the popcorn stays crisp.
6. While the popcorn is popping, place the melted butter in a small saucepan or microwave-safe cup and warm it just until fully melted and hot, but not simmering.
7. Transfer the hot popcorn to the large bowl, removing any unpopped kernels that remain at the bottom of the pot.
8. Drizzle about one-third of the warm melted butter evenly over the popcorn, then sprinkle with about one-third of the fine salt. Toss well to coat.
9. Repeat twice more with the remaining butter and salt, tossing thoroughly after each addition, until the popcorn is evenly coated and seasoned.
10. Taste and adjust with a pinch more salt if needed. Serve immediately while warm and crisp.