Ingredients:

  • 3 Tablespoons High Heat Oil (Coconut or Canola)
  • 1/2 cup Popcorn Kernels
  • 2 Tablespoons Unsalted Butter (Optional, melted)
  • 1/2 teaspoon Fine Sea Salt (or to taste)

Instructions:

  1. Place the oil and three test kernels into the large, heavy-bottomed pot. Cover the pot.
  2. Place the pot over medium-high heat. Wait for the three test kernels to pop. This indicates the oil is at the perfect temperature.
  3. Once the test kernels pop, immediately remove the pot from the heat. Remove and discard the popped kernels. Add the remaining 1/2 cup of kernels to the hot oil and shake well to coat every kernel thoroughly.
  4. Re-cover the pot and let the kernels sit, off the heat, for exactly 30 seconds. This step ensures even heating.
  5. Return the pot to the medium-high heat. Once popping begins in earnest, gently shake the pot continuously using small, circular motions to prevent scorching.
  6. Once the popping slows to several seconds between pops, immediately remove the pot from the heat source. Keep the lid slightly ajar to allow steam to escape.
  7. Transfer the finished popcorn to a large bowl. Immediately drizzle with melted butter (if using) and sprinkle generously with fine sea salt. Toss gently to distribute seasoning evenly and serve.