Ingredients:

  • 3 tablespoons neutral oil (canola, vegetable, grapeseed) — 45 mL
  • 1/3 cup popcorn kernels (about 60 g)
  • 2 tablespoons unsalted butter, melted — 28 g (optional)
  • 1 teaspoon fine salt (to taste) — 5 g (optional)
  • 1 tablespoon nutritional yeast — 8 g (optional)
  • 1 tablespoon granulated sugar — 12 g (optional)
  • 1 teaspoon chili powder (optional)
  • 1/2 teaspoon lime zest (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions:

  1. Add 3 tablespoons neutral oil to a cold heavy-bottomed 3–4 quart pot and drop in 2–3 popcorn kernels as test kernels.
  2. Heat the pot over medium-high heat until the test kernels pop; this indicates the oil is at popping temperature.
  3. Remove the test kernels if desired, pour in 1/3 cup popcorn kernels in an even layer, cover the pot, and immediately reduce heat to medium so popping is lively but not scorching.
  4. Hold the lid in place and gently shake the pot every 10–15 seconds to move kernels and prevent hot spots; angle the lid slightly to let steam escape for crisper popcorn.
  5. When popping is vigorous, continue occasional shaking. When pops slow to about 1–2 seconds between pops, remove the pot from the heat to avoid burning.
  6. Immediately transfer popped corn to a large heatproof bowl to stop residual cooking.
  7. If using butter: melt 2 tablespoons unsalted butter and drizzle over the popcorn; toss to coat evenly. Sprinkle 1 teaspoon fine salt (or to taste) and any optional flavor add-ins, then toss again.
  8. Taste and adjust seasoning; serve immediately for best texture.