Popcorn

Makes: 4 servings

Time: About 10 minutes

F O

Forget microwave popcorn. Traditional buttered popcorn doesn’t take much more time or effort and contains no weird ingredients. Add butter, sugar, nori, Parmesan cheese, or chopped herbs (see the variations) and it’s incredible. Use a compound butter or a good olive oil to add flavor.

  1. Put the vegetable oil in a very large, deep saucepan (6 quarts or so) over medium heat. Add 3 corn kernels and cover.
  2. When the kernels pop, remove the cover and add the remaining corn. Cover and shake the pot, holding the lid on as you do so. Cook, shaking the pot occasionally, until the popping sound stops, about 5 minutes. Meanwhile, melt the butter if you choose to use it.
  3. Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt to taste while tossing the popcorn. Serve immediately; popcorn is best when hot.

Salty-Sweet Popcorn You will crave this, and it’s great with or without the butter: Sprinkle the popcorn with salt and superfine sugar as soon as it’s in the bowl, tossing for even coverage. Taste and add more as needed.

Parmesan Popcorn Grate Parmesan cheese as finely as possible. Add ¼ cup and toss with the hot popcorn.

Herb Popcorn Lovely with either butter or olive oil: Add ¼ cup minced fresh herbs. Make sure the leaves aren’t wet before chopping; press between paper towels to absorb excess moisture. Sprinkle on the herbs as you drizzle with the butter or olive oil.

8 Things to Sprinkle on Popcorn

Some, like cayenne, are more potent than others, so be careful with quantity and toss thoroughly to ensure an even coating.

  1. Za’atar (page 652)
  2. Citrus Sprinkle (page 651)
  3. Japanese Seven-Spice Mix (page 650)
  4. Nori “Shake” (page 650)
  5. Ground sumac
  6. Smoked paprika
  7. Cayenne or red chile flakes
  8. Nutritional yeast