- 1/2 cup popcorn kernels
- 1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
- 3 tablespoons unsalted butter
- 1/2 teaspoon kosher or sea salt, or to taste
- Fresh cracked black pepper, to taste
How to make this recipe
Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels, and then shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
In a small saucepan melt butter over medium heat. Continue cooking until it starts to develop an amber color and gives off a nutty smell (if it seems like it is cooking too fast, occasionally lift off of heat and give the pan a few shakes, then return to heat). Set aside.
Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.