Popcorn Recipe

Heat the oil

Place a large heavy-bottomed pot over medium-high heat. Add 2 tablespoons of vegetable oil and let it warm for about 30 seconds. To test readiness, drop 2 or 3 kernels into the oil and cover the pot.

Add kernels and pop

When the test kernels pop, carefully add the 1 cup of popcorn kernels and give the pot a quick shake so the kernels form a single layer. Cover with the lid and reduce heat to medium. Keep the lid slightly ajar (or use a lid with a vent) to let steam escape so the popcorn stays crisp.

Shake and listen

Shake the pot gently every 15–20 seconds to keep the kernels from burning and to help unpopped kernels fall to the bottom. Continue until popping slows to about 2–3 seconds between pops, about 3–5 minutes total depending on heat and pot.

Finish and season

Remove the pot from heat immediately when popping slows. Carefully remove the lid to avoid steam. Transfer the popped popcorn to a large bowl. If using butter, drizzle 1 tablespoon of melted unsalted butter over the popcorn and toss gently to coat evenly. Sprinkle 1 teaspoon of fine sea salt evenly while tossing to taste. Taste and adjust salt as desired.

Serve

Serve immediately while hot and crisp. Store any cooled leftovers in an airtight container for up to 2 days.

Use a heavy-bottomed pot to distribute heat evenly and reduce burning. If you prefer an oil-free option, use an air popper and follow the same seasoning steps, omitting the oil and reducing butter to 1/2 tablespoon if desired.