Ingredients:

  • ½ cup (100g) popcorn kernels (yellow or white)
  • 3 tablespoons (45 ml) neutral oil (vegetable, canola, or coconut oil)
  • ½ teaspoon (3g) fine sea salt (or to taste)
  • 8 tablespoons (113g) unsalted butter
  • ¼ teaspoon (1.5g) fine sea salt (optional, to taste)

Instructions:

  1. Melt the butter in a small saucepan over low heat. Skim off the foamy solids from the top to clarify it. Set aside.
  2. Place the pot over medium-high heat. Add the oil and 3 popcorn kernels.
  3. Cover the pot and wait. When the test kernels pop, remove them and add the remaining popcorn kernels and salt.
  4. Cover the pot and shake it constantly to prevent burning. Cook until the popping slows to 2-3 seconds between pops (about 3-5 minutes total).
  5. Immediately pour the popcorn into a large bowl. Drizzle the clarified butter evenly over the popcorn, tossing gently to coat. Add additional salt, if desired.
  6. Serve immediately. Enjoy that buttery, salty goodness while it's still warm. Enjoy your butter popcorn!