Popcorn
intro
Fluffy, crisp stovetop popcorn coated in rich melted butter, perfectly salted, with zero burnt kernels for a cozy, crowd-pleasing snack.
Ingredients
Steps
Prep pot and test kernels
Place a heavy-bottomed 3-quart lidded saucepan on the stovetop over medium heat. Add 3 tablespoons (45ml) canola oil and 3 individual popcorn kernels to the pot, then cover tightly with the lid. Heat for 2-3 minutes until all 3 test kernels pop, indicating the oil has reached the correct 350°F (175°C) popping temperature.
Add remaining popcorn kernels
Once the test kernels pop, carefully lift the lid, pour in the remaining 1/2 cup (100g) of popcorn kernels, and stir quickly with a heatproof silicone spatula to coat every kernel evenly in hot oil. Replace the lid tightly, then turn the heat down to medium-low.
Pop kernels with venting
Prop the pot lid slightly ajar by 1/4 inch to let steam escape (this keeps popcorn crisp instead of soggy). Gently shake the pot back and forth across the burner every 10 seconds as the kernels pop, for a total of 3-4 minutes, until the time between individual pops slows to 2 seconds apart.
Melt seasoned butter
While the popcorn finishes popping, place 2 tablespoons (28g) of unsalted butter in a small microwave-safe bowl. Heat on 50% power for 30 seconds, then stir until fully melted and smooth with no remaining solid chunks. Stir 1/2 teaspoon (3g) of fine sea salt into the melted butter until fully dissolved.
Toss popcorn with butter
Once popping stops, immediately remove the pot from heat and pour the hot popped popcorn into a large 6-quart mixing bowl. Drizzle the melted salted butter evenly over the top in 3 small batches, tossing gently with a large spoon between each addition to coat flakes evenly without soggy clumps.
Serve fresh popcorn
Give the buttered popcorn one final light toss to redistribute any salt that settled at the bottom of the bowl, then divide evenly between 4 serving bowls. Serve within 5 minutes of making for the crispest, fluffiest texture.
Tips
2.Do not add butter directly to the hot popping pot, as milk solids in butter burn quickly at popping temperatures and create a bitter, off-flavor.
3.For custom flavor twists, toss finished buttered popcorn with nutritional yeast, smoked paprika, grated parmesan, or cinnamon sugar to match your taste preferences.
OMG this is such a game changer! I’ve been wasting money on microwave popcorn for years and never realized how easy stovetop is! My kids devoured a whole bowl during our family movie night last weekend, and the butter flavor is perfectly balanced and not greasy at all. Quick question though—can I use avocado oil instead of canola for popping? I have a big bottle of it I’m trying to use up.
Made this for our neighborhood potluck last night and people were begging for the recipe! I tossed in a little parmesan and black pepper with the butter at the end and it was chef’s kiss. So quick to throw together, 10 minutes total cook time is no joke even when you’re making a double batch. 10/10 will be my go-to popcorn recipe from now on.
SO good when it works! I burned my first batch because I walked away for 30 seconds to grab a soda, oops. Second batch came out perfectly fluffy though, and the clarified butter trick? Total game changer, no soggy popcorn at all! Next time I’m gonna add some nutritional yeast for that cheesy vibe.
Meal prepped a big batch of this for my teen’s after school snacks this week and it’s already half gone? Who knew plain old buttered popcorn could hit that hard. Way cheaper and full of way less weird chemicals than the pre-bagged stuff from the grocery store. Super easy even for a cooking klutz like me, no fancy equipment needed.