I like to make this homemade popcorn with peanut oil due to its high smoke point, but if you have allergies, substitute it with vegetable oil. With all the artificial ingredients and disregard for our health in store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way.
Ingredients
- 3 tablespoons peanut oil
- 0.5 cups unpopped popcorn kernels
- 0.5 teaspoons salt , or more as needed
- 2 tablespoons butter
Instructions
-
1
Heat oil in a 2- to 3-quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to cover the layer of kernels lightly. Remember, you can always add more salt later. Add butter to the pot and cover with the lid.
-
2
As soon as kernels start to pop, shake the pot back and forth across the burner constantly until the popping slows down. When the pops are about 2 seconds apart, remove from heat and pour popcorn into a serving bowl. Taste and season with more salt if desired.
Nutrition Facts
Per serving
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