Ingredients
- 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)
Make it step by step
- 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.
- Move popped corn to a large serving bowl, leaving any unpopped kernels behind.
- Toss with melted butter, salt, and any optional seasonings. Serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.