Stovetop Buttered Popcorn
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
Kernels are heated in oil with a test-kernel trick, popped with the lid ajar until the popping slows, then tossed with melted butter and salt.
Always check the labels of the products you use.
Method
- 1
Test the heat. Heat the oil with 3 kernels, covered, until they pop.
- 2
Rest. Add the rest of the kernels off the heat, cover and wait 30 seconds.
- 3
Pop. Cook with the lid slightly open, shaking, until pops come 2 seconds apart.
- 4
Butter. Toss with melted butter, then with salt.
- 5
Settle. Leave 2-3 minutes so the popcorn crisps before serving.
Storage
Keep cooled popcorn in an airtight container for up to 2 days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy saucepan with lid
- large bowl
- small pan for the butter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 160 kcal |
| Protein | 2.2 g |
| Carbohydrate | 13 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 11.6 g |
| of which saturates | 3.2 g |
| Fibre | 2.4 g |
| Salt | 0.49 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
