Recipe sourced from minimalistbaker.com
Makes 12 cups (popped)
Ingredients
- 1/2 cup dry popcorn kernels
- 1 Tbsp oil of choice (avocado, coconut, or olive)
- 1/2 tsp salt (plus more to taste)
Optional toppings:
- Melted butter
- Nutritional yeast
- Dried rosemary
- Garlic powder
- Onion powder
- Za’atar spice blend
- Cinnamon
- Sugar
- Onion salt
- Bacon drippings
- Grated Parmesan
- Paprika
- Lemon/lime juice
- Cocoa powder
- Caramel
- Chocolate
Directions
Heat a large pot (stainless steel or cast iron is best) over high heat and ready a large bowl for serving. Once the pot is hot (test by sprinkling in some water — it should sizzle), reduce the heat slightly to medium-high and add 1 Tbsp oil. Immediately add 1/2 cup popcorn kernels and a healthy pinch of salt. Using oven mitts, shake the pan back and forth to coat.
Once the first couple of kernels start popping, cover with a lid and shake every 10 seconds to allow the unpopped kernels to settle to the bottom. Continue shaking every 10 seconds until the popping has mostly stopped, about 45-60 seconds. Transfer immediately to the large bowl and sprinkle with 1/2 tsp salt.
Discard any burnt kernels — there shouldn’t be any, but if there are, that usually means the heat was too low or the popcorn was left on the stovetop too long.
Enjoy as is or sprinkle with seasonings of choice. Best served warm. Leftover cooled, unseasoned popcorn will keep in a sealed container for 2-3 days.
