Ingredients:
- 3 Tbsp Refined Coconut Oil (or high smoke point oil like Rapeseed/Canola)
- ½ cup Popcorn Kernels (fresh)
- 4 Tbsp Unsalted Butter
- 1 tsp Fine Sea Salt (Adjust to taste)
Instructions:
- Prepare the Test Kernels: Add the oil and three isolated popcorn kernels to a heavy-bottomed pot (3–4 quarts). Place the lid securely on top.
- Heat Slowly: Set the pot over medium heat. Wait patiently until all three test kernels have popped. This indicates the oil is at the perfect temperature for rapid, uniform popping.
- Load the Corn & Temper: Remove the three popped kernels. Pour the remaining ½ cup (100g) of corn kernels into the pot. Immediately take the pot completely off the heat for exactly 30 seconds to temper the kernels.
- Initiate Popping: Return the pot to medium heat. Replace the lid, leaving it slightly ajar (about 1 cm) to allow steam to escape. This prevents the finished popcorn from becoming soggy.
- Shake Continuously: Once popping begins in earnest, lift the pot slightly and shake it constantly across the burner. This ensures unpopped kernels fall back to the bottom and prevents scorching.
- Listen for the Lull: Continue shaking and listening. Once the rapid popping slows down to a 2–3 second gap between individual pops, remove the pot completely from the heat. The residual heat will finish the last few kernels.
- Dump Immediately: Quickly and carefully pour the freshly popped corn into a large serving bowl. Do not leave it in the hot pot.
- Brown the Butter: In a separate small saucepan, melt the 4 Tbsp (55g) of unsalted butter over medium-low heat. Continue heating until the milk solids sink and turn deep golden brown, emitting a wonderful, nutty aroma (beurre noisette).
- Strain and Drizzle: Remove the brown butter from heat and immediately pour it over the popcorn in the serving bowl.
- Season and Toss: Sprinkle the fine sea salt evenly over the buttered corn. Toss thoroughly to ensure the seasoning is distributed evenly. Serve immediately.