I’ve been loving this homemade popcorn recipe. There’s more cleanup than bagged microwaved popcorn, but the taste is superior (I use Old Thompson’s Garlic Salt Grinder to season butter)
Cook’s Country Homemade Buttered Popcorn Recipe
To make stovetop popcorn that’s just as easy as the microwave kind, we start by heating three “test” kernels with vegetable oil in a saucepan until the kernels pop—that means the oil’s hot enough. We add the rest of the kernels off the burner, letting them heat up for 30 seconds to ensure even cooking. After that, it takes just a few minutes over medium-high heat with the lid slightly ajar for all the corn to pop. A few choice seasonings and you’re ready for movie night.
MAKES 14 CUPS
You don’t need to shake the pan as the corn pops.
INGREDIENTS
3 tablespoons vegetable oil
1/2 cup popcorn kernels
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
INSTRUCTIONS
1. Heat oil and 3 kernels in large saucepan over medium-high heat until kernels pop. Remove pan from heat, add remaining kernels, cover, and let sit for 30 seconds.
2. Return pan to medium-high heat. Continue to cook with lid slightly ajar until popping slows to about 2 seconds between pops. Transfer popcorn to large bowl. Add melted butter and toss to coat popcorn. Add salt and toss to combine. Serve.
TEST KITCHEN TECHNIQUE: LEAVE LID AJAR
With our method, you don’t have to shake the pan steadily—or at all—while the corn pops. But do keep the lid slightly ajar so the steam, but not the popping kernels, can escape, guaranteeing crispy, light popcorn.
P.S. Half recipe is plenty for one, but still se 2tbsp butter!