Description
With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I’ve been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil.
Ingredients
- 3 tablespoons peanut oil
- 2 tablespoons butter
- ½ cup unpopped popcorn
- ½ teaspoon salt
Instructions
- Heat the 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 lightly cover the layer of kernels. Remember
- you can always add more salt later. Add the butter to the pot and cover with the lid.
- As soon as the kernels start to pop
- shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart
- remove from the heat and pour into a serving bowl. Taste
- and season with additional salt if desired.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 5