Real Popcorn
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like grapeseed or corn
- ½cup popping corn
- 4tablespoons (½ stick) butter, optional
- Salt
Nutritional analysis per serving (6 servings)
108 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in the bottom of a large, deep saucepan (6 quarts or so) with a cover; turn the heat to medium. Add 3 kernels of corn and cover.
- Step 2
When the kernels pop, remove the cover and add the remaining corn. Cover and shake the pot, holding the lid on as you do so. Cook, shaking the pot occasionally, until there are a few seconds between popping sounds (a few unpopped kernels are inevitable). Meanwhile, melt the butter (here’s where the microwave comes in handy) if you're using it.
- Step 3
Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt; toss and serve.
Private Notes
Comments
This is pretty delicious with drizzled olive oil on top instead of butter, too.
Turn the popped corn into a bowl, and use the same hot pan to melt the butter. The popcorn needs a minute or so to really crisp up after popping, anyway.
I don’t think you need butter. It is so much better than air popped corn. I just add the salt.
I like to crack the lid from time to time as the corn pops to let some steam out. I think it makes the end product much crispier. You might get a few hot kernels escaping, so be careful.
Way too much butter! Could have done with less than half the recommended amount, especially as a healthy in-between snack.
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