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Buttered Popcorn

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"Heat three test kernels in a saucepan until they pop (that's how you know the oil's hot enough). Adding the rest of the kernels off the burner and letting them sit for 30 seconds ensures all the kernels heat up evenly. That way, they all pop at the same rate."

List of Ingredients

◦ 3 tablespoons vegetable oil
◦ � cup popcorn kernels
◦ 2 tablespoons unsalted butter, melted
◦ � teaspoon table salt


Recipe

Heat oil and 3 popcorn kernels in a large saucepan over medium-high heat until kernels pop. Remove pan from heat, add remaining kernels, cover, and let sit for 30 seconds.

Return saucepan to medium-high heat. Continue to cook with lid slightly ajar until popping slows to about 2 seconds between pops. Transfer popcorn to a large bowl. Add melted butter and toss to coat popcorn. Add salt and toss to combine. Serve.

Makes 14 cups






❧ Variations:

� Parmesan-Pepper Popcorn: Add � teaspoon pepper to butter before melting. Add � cup grated Parmesan cheese to popcorn when tossing with butter.

� Garlic and Herb Popcorn: Add 2 minced garlic cloves and 1 tablespoon minced fresh or 1 teaspoon dried rosemary, thyme, or dill to butter before melting.

� Hot and Sweet Popcorn: Add 2 tablespoons sugar, 1 teaspoon ground cinnamon, and � teaspoon chili powder to butter before melting.

� Cajun-Spiced Popcorn: Add 1 teaspoon red pepper flakes, 1 teaspoon minced fresh thyme, � teaspoon hot sauce, � teaspoon garlic powder, � teaspoon paprika, and � teaspoon onion powder to butter before melting.