PERFECT POPCORN

SERVES 6 to 8

MAKES 4 quarts

TOTAL TIME: 15 minutes

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Be sure to shake the pan vigorously when cooking to prevent the popcorn from scorching.

3

tablespoons unsalted butter

2

tablespoons vegetable oil

½

cup popcorn kernels

Salt

Microwave butter in bowl on medium heat until just melted, 1 to 3 minutes. Combine oil and popcorn in Dutch oven. Cover and place over medium-high heat, shaking occasionally, until first few kernels begin to pop. Continue to cook, shaking pot vigorously, until popping has mostly stopped. Transfer to large bowl, toss with melted butter, and season with salt to taste. Serve.

VARIATIONS

EXTRA-GARLICKY GARLIC POPCORN

Add 4 minced garlic cloves to butter before melting.

GARLIC AND HERB POPCORN

Add 2 minced garlic cloves and 1 tablespoon fresh (or 1 teaspoon dried) minced rosemary, thyme, or dill to butter before melting.

PARMESAN-PEPPER POPCORN

Add ½ teaspoon pepper to butter before melting. Add ½ cup grated Parmesan cheese to popcorn when tossing with butter.

CAJUN-SPICED POPCORN

Add 1 teaspoon red pepper flakes, 1 teaspoon fresh (or ½ teaspoon dried) minced thyme, ¾ teaspoon Tabasco sauce, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon onion powder to butter before melting.

HOT AND SWEET POPCORN

Add 2 tablespoons sugar, 1 teaspoon cinnamon, and ½ teaspoon chili powder to butter before melting.