Though popcorn is commonly available pre-popped, or in microwave-oven ready popping bags, it is simple to make. In this recipe, "fine" or "popcorn salt" is helpful, because it sticks more easily, and imparts strong flavor with less of the ingredient.
- 1/2 cup unpopped popcorn kernels (makes 5-7 cups popped)
- 1 tbsp fine salt (non-iodized for those who prefer it)
- 6 tbsp clarified butter, divided
- Finely chopped herbs, such as rosemary and thyme (optional)
- Cayenne pepper (optional)
- Brewer's yeast (optional)
- 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 with tongs continuously, 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.
- Move popped corn to a large serving bowl, leaving unpopped kernels behind, and toss with butter, salt, and any optional flavorings. Serve warm.