The Best, Old-School Popcorn
3 Tbsp. peanut oil (try coconut oil for a different taste or avocado oil for no taste)
3 oz. best-quality popcorn kernels, approximately ½ cup
½ tsp. fine popcorn salt
3 Tbsp. unsalted butter
- Put the oil, popcorn, and salt in a large, 6-quart, metal mixing bowl—you’ll be making the popcorn in this bowl! If you’re using coconut oil, melt it first, then combine the other ingredients. Cover with heavy-duty aluminum foil and poke several slits in the top of the foil to release steam.
- On the stovetop, place the bowl over medium heat; using a pair of tongs to hold onto the bowl, shake constantly until you hear popping. Keep shaking the popcorn until it finishes popping (about 3 minutes).
- Once you hear just a few kernels popping (you don’t want to burn it), remove the bowl from the heat, and carefully remove the foil because it will release very hot steam.
- Melt the butter in a small saucepan on the stove or in a bowl in the microwave. Slowly drizzle the butter over the popcorn as you spin the bowl. Add more salt, to taste, if needed, and serve right away.
Recipe adapted from Food Network[i]
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