Snack
Popcorn
Serves 4 · 10 minutes
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Sign inSuits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- ½ cup unpopped popcorn kernels
- 1 tbsp fine salt (non-iodized for those who prefer it)
- 6 tbsp clarified butter, divided
- Finely chopped herbs, such as rosemary and/or thyme (optional)
- Cayenne pepper (optional)
- Brewer's yeast (optional)
Method
- Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen.
- Cook, shaking the pan continuously with tongs, for 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.
- Move popped corn to a large serving bowl, leaving any unpopped kernels behind.
- Toss with melted butter, salt, and any optional seasonings. Serve warm.