Stovetop Buttered Popcorn
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
Kernels are heated in oil with a test-kernel trick, popped with the lid ajar until the popping slows, then tossed with melted butter and salt.
Always check the labels of the products you use.
Method
- 1
Test the heat. Heat the oil with 3 kernels, covered, until they pop.
- 2
Rest. Add the rest of the kernels off the heat, cover and wait 30 seconds.
- 3
Pop. Cook with the lid slightly open, shaking, until pops come 2 seconds apart.
- 4
Butter. Toss with melted butter, then with salt.
- 5
Settle. Leave 2-3 minutes so the popcorn crisps before serving.
Storage
Keep cooled popcorn in an airtight container for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy saucepan with lid
- large bowl
- small pan for the butter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 160 kcal |
| Protein | 2.2 g |
| Carbohydrate | 13 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 11.6 g |
| of which saturates | 3.2 g |
| Fibre | 2.4 g |
| Salt | 0.49 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
