Ingredients:

  • 1/3 cup (65g) popcorn kernels (preferably from a sealed can or fresh bag)
  • 2 tablespoons (30ml) vegetable oil or coconut oil (high smoke point)
  • Salt to taste (sea salt or fine table salt)
  • Optional: 1 tablespoon (14g) melted butter or flavouring of choice (e.g., nutritional yeast, smoked paprika)

Instructions:

  1. Inspect the popcorn kernels for freshness. They should be dry and free from any unusual odours, moisture, or discoloration.
  2. Pour oil into a large heavy-bottomed saucepan and heat on medium. Drop in 3 kernels as testers. Once they pop, the oil is ready.
  3. Remove the tester kernels and add the rest of the popcorn kernels in an even layer.
  4. Cover the saucepan with the lid slightly ajar to let steam escape. Shake the pan gently every 20 seconds to prevent burning.
  5. When popping slows to 2-second intervals, remove from heat immediately to avoid burning.
  6. Transfer popcorn to a large bowl, drizzle melted butter if using, sprinkle salt, and toss well.
  7. Serve promptly for best texture. Eat while warm and crisp.