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.
Total Time
10 minutes
Servings
4
½ cup unpopped popcorn kernels
1 tbsp fine salt (non-iodized for those who prefer it)
6 tbsp clarified butter, divided
Finely chopped herbs, such as rosemary and/or thyme (optional)
Cayenne pepper (optional)
Brewer's yeast (optional)
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.
45 seconds
Move popped corn to a large serving bowl, leaving any unpopped kernels behind.
Toss with melted butter, salt, and any optional seasonings. Serve warm.