Hot, light, and crispy popcorn, drizzled with melted butter and perfectly seasoned with fine salt. The great movie theater classic, prepared on the stovetop to retain all the aroma of freshly popped corn.
Ingredients
- 120 g popcorn kernels
- 2 tbsp sunflower oil
- 60 g unsalted butter
- 3 pinches fine salt
Method
- Choose a large, heavy-bottomed pot with a lid, then dry the inside well so the kernels stay crispy during cooking.
- Pour the sunflower oil into the pot with a few popcorn kernels, cover, and heat over medium-high heat until you hear the first distinct pops.
- Briefly remove the pot from the heat, add the rest of the popcorn kernels, cover immediately, and shake to coat the kernels in the hot oil.
- Return the pot to the heat and let pop, shaking regularly; the popping should be rapid, then slow down significantly at the end of cooking.
- When the popping slows down, remove the pot from the heat and leave the lid slightly ajar to let the steam escape without popcorn flying out.
- Melt the unsalted butter over low heat in a small saucepan or in the microwave, just until liquid and fragrant, without letting it brown.
- Pour the hot popcorn into a large bowl, drizzle with melted butter while tossing with a large spoon to distribute the fat evenly.
- Add the fine salt, toss again until the kernels are slightly shiny, then serve immediately while the popcorn is hot and crispy.
Nutrition
Per serving
- Energy
- 280.9 kcal
- Protein
- 3.73 g
- Carbohydrate
- 21.61 g
- Fat
- 20.91 g
- Fibre
- 4.2 g
- Calcium
- 2.69 mg
- Iron
- 0.01 mg
- Magnesium
- 0.31 mg
