Popcorn Recipe

Time15m

Serves6

Make Popcorn Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Gather equipment: a large heavy-bottomed pot with a tight-fitting lid, a long-handled spoon or spatula, and a large heatproof bowl.
2
Add 3 tablespoons oil to the cold pot and place over medium-high heat. Add three popcorn kernels spaced across the bottom of the pot and cover with the lid.
3
When the test kernels pop (about 1–2 minutes), remove the lid and add the remaining 3 cups popcorn kernels in an even layer. Immediately cover the pot and reduce heat to medium.
4
Shake the pot gently back and forth over the burner (hold the lid in place) every 10–15 seconds to keep kernels from burning and to help unpopped kernels fall to the bottom.
5
Once popping becomes rapid, continue shaking occasionally. When popping slows to 2–3 seconds between pops, remove the pot from heat and keep the lid on for 30 seconds to allow any remaining kernels to pop.
6
Carefully remove the lid away from you to avoid steam. Pour the popped corn into the large bowl and immediately sprinkle with 1 teaspoon salt. Toss to distribute evenly.

7
Classic buttered
Drizzle the 2 tablespoons melted butter over the hot popcorn in a thin stream while tossing or shaking the bowl to coat evenly. Taste and add a little more salt if needed.
8
Parmesan
Sprinkle the 2 tablespoons finely grated parmesan over hot buttered or oiled popcorn and toss thoroughly so the cheese clings to the popcorn.
9
Oil & spice
Drizzle 1 tablespoon olive or flavored oil over popcorn, sprinkle 1 teaspoon smoked paprika (and additional 1/2 teaspoon salt if desired). Toss to coat evenly.
10
Kettle-corn style (sweet-salty)
When adding the 3 cups kernels to the pot at the test-kernel stage, also add 2 tablespoons sugar and proceed as directed. The sugar will melt and caramelize — shake frequently to prevent burning. Finish with a light sprinkle of salt and toss.
11
Savory vegan (nutritional yeast)
Drizzle a little olive oil (about 1 tablespoon) over popcorn, sprinkle 2 tablespoons nutritional yeast and 1/2 to 1 teaspoon salt, then toss to combine for a cheesy, dairy-free flavor.