Homemade Buttered Popcorn


I first found this recipe years ago when I was looking for a kettle corn recipe in college.  Since then, I have refused to eat microwave popcorn!  It’s a little bit more work than just tossing a bag in the microwave, but you can’t even compare the smell of fresh popped popcorn and the taste of the real butter and salt. In the recipe, I usually turn off the heat after initially adding the kernels because I’ve found that this warms them up a little and leads more even popping and less unpopped kernels at the end. But if you’re feeling impatient or don’t see the need for this extra step, feel free to skip it!

I keep meaning to experiment with different variations like using taco seasoning or different herbs, but I love the simple salt and butter flavor so much!  I have tried granulated garlic one time and it was good, but I prefer the salt and butter version better.  I may be adventurous and try a Sriracha popcorn recipe that I came across recently…

If you know of any delicious ways to flavor your popcorn or if you’re braver than me and want to experiment, let me know and maybe I’ll give it a try!

Homemade Buttered Popcorn
(serves 4)

2 tbsp vegetable or canola oil
1/2 cup of popcorn kernels (yellow or white)
2 tbsp butter, melted
1/4-1/2 tsp salt

  1. Pour oil in a large pot and add 4 kernels.  Cover with lid and turn heat to medium-high.  When all 4 kernels pop, add the rest of the popcorn kernels.  Cover again with lid and turn off the heat.  Allow to sit for 30-60 seconds.
  2. Turn heat back to medium-high.  When kernels begin to pop, vigorously shake the pot up and down a few times every 5 seconds.
  3. When popping slows down (3 seconds between pops), pour popcorn into a large bowl.  Add butter and salt and mix well. Eat immediately or wait until completely cooled before storing in an airtight container.

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