1/4 cup olive oil or 2 tbsp ghee
3/4 cup kernels
3.5 tbsp butter
- Heat oil or ghee on medium-high fire. Add three kernels to the pot. Shake the pot around every now and then until all three kernels pop. This takes about 3-4 minutes.
- Once the three kernels have popped, pour in the remaining kernels and cover. Give the pot a good shake. Within 60 seconds, the kernels should start popping quite rapidly
- While the kernels are popping, melt 3-4 tbsp of butter – I melt my butter in a small saucepan on the stove, but you can do it in the micro, if that’s your preference
- Once the kernels have stopped popping, turn fire off. Pour half of the butter over the popped kernels. Salt generously. Cover and shake really well. Remove some of the popcorn and pour the remaining butter over the popcorn. Salt generously. Cover and shake
- Voila! Serve while hot.
Buttered Popcorn! I rarely eat sweets – in fact I can count on one hand the amount of desserts I’ve had this year. But anything salty, savory, fried or crispy, I’m in for the win. I make popcorn once, maybe twice a week and if I’m having a bad day, I might have it for dinner. Buttered popcorn might seem overindulgent to some, which is why I’ve classified it as a treat, but if you buy your own kernels and pop it at home, using good quality grass fed butter, it’s a great snack! It’s fun; it’s not fried and a great variation on the sweet snacks.