Cook and Scale
Classic Stovetop Buttered Popcorn
4 servings · 10 min total
The timeless movie-night snack — golden, fluffy popcorn kernels popped in oil and tossed in melted butter and salt.
Ingredients
- 100 g popcorn kernels
- 3 tbsp vegetable oil
- 60 g butter, melted
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Test the popcorn kernels — Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 3 popcorn kernels and cover with a lid.
- 2.
Add the remaining kernels — Once those test kernels pop, add the remaining popcorn kernels in an even layer, cover, and remove from heat for 30 seconds to let the oil temperature equalize.
- 3.
Pop and shake the pot — Return the pot to the heat. Popcorn kernels will begin popping vigorously; gently shake the pot every few seconds to prevent burning, keeping the lid slightly ajar to let steam escape.
- 4.
Remove from the heat — When the popping slows to about 2 seconds between pops, remove the pot from the heat and pour the popcorn into a large serving bowl.
- 5.
Butter and serve the popcorn — Drizzle the melted butter evenly over the popcorn, season generously with salt, and toss well to coat every piece before serving immediately.