Popcorn
Photo: cyclonebill, CC BY-SA 2.0
Popcorn made on the stove takes about ten minutes and needs only a hot pan and a lid. This version uses clarified butter, which coats the kernels without the water that can make them soggy. Fine popcorn salt clings better than coarse grains and gives stronger flavor from less. Rosemary, thyme, cayenne or brewer's yeast can be tossed in at the end for a savory finish.
Instructions
Heat a large stainless steel bowl or a cast-iron skillet over medium heat until it is hot.
Add 1 tsp of the clarified butter, the salt and the popcorn kernels. Cover the pan with perforated aluminum foil or a spatter screen.
Cook for 45 seconds to 1 minute, shaking the pan continuously with tongs. The popcorn is ready when the pops slow to about 3 seconds apart.
Transfer the popped corn to a large serving bowl and leave any unpopped kernels behind in the pan.
Melt the remaining clarified butter and toss it through the popcorn with extra salt and any of the optional seasonings. Serve warm.
Make it personal.
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