Classic Stove Popcorn
As tasty as the stuff from the theater (but less expensive).
- 3 tablespoons peanut oil
- 2 tablespoons butter
- ½ cup unpopped popcorn
- ½ teaspoon salt
In a 2 to 3 quart saucepan or a pot with a lid, heat the oil over medium-high heat. Pour in the popcorn kernels, sprinkling them with enough salt to lightly cover them. Add the butter to the pan/pot and put the lid on.
When the kernels start popping, shake the pan back and forth across the burner constantly until the popping slows down. When the pops are around 2 seconds apart, take the pot/pan off the heat and pour the popcorn into a serving bowl. Season with some more salt if you like.
If you can't have peanut oil for whatever reason, substitute it with either vegetable oil or coconut oil.