- Enough olive oil to cover the bottom of a covered saucepan
- About ½ cup popcorn kernels
- 2 tablespoons unsalted butter
- A generous sprinkle of salt
In a medium-sized saucepan add the oil until it just barely covers the entire bottom of the pan, and then pour on the popcorn until it forms a single layer. Cover.
Heat popcorn on medium-high until the first kernels start to pop. Shake the pan until the number of pops is less than 1 every 2 seconds.
Remove to a large serving or mixing bowl.
Melt the butter in a separate pan or microwave.As you pour the butter over the top in a thin stream, make sure the corn is evenly coated by tossing it around at the same time.
Tricks of the Trade:
- To prevent burning the popcorn: once the corn starts popping, hold either side of the pan with pot holders and shuffle it back and forth to the rhythm of whatever song you are listening to.
- This serves a dual purpose.
- It also ensures that all the kernels sift to the bottom to be popped.
Play With Your Food!
- The great part about melting your own butter is that you can infuse it with anything you want, to dress up your popcorn.
- Of course, plain buttered popcorn is wonderful, but you could also sizzle some minced garlic or rosemary. These are particularly wonderful because their oils seep throughout your butter – a little goes a long way – until they spread their mellowness over all the popcorn.
- You might also try just a few crushed walnuts or almonds. Delicious.
- Other suggestions for popcorn include some hard cheese like Parmesan, grated very fine and spread all over after you toss in the butter.
For more information: Click here to visit Will Clower's website.