Serves 6-8

Ingredients:

• 2 tbsp oil (not olive oil, so rapeseed, coconut etc)
• 1/2 cup popping corn
• 2 tbsp butter
• salt to tase

Instructions

1. Heat the oil in a large pot with a lid, element on high, I use my casserole pot which has a wide base.
2. Take the pot off the heat, and tip in the corn kernels.
3. Shake the pot around, (lid on) so the kernels are evenly covered (this ensures more even cooking).
4. Return to the heat, I have gas so I turn my element back to medium-high now.
5. Leave the pot to sit on the heat, and listen for popping.
6. Once it starts popping, I shake the pot (lid on) every 30 seconds or so.
7. Wait till the popping reduces to just 1 pop every 5 seconds or so, for me from the start of popping, it’s around 3 minutes till the popping stops.
8. Take the pot off the heat.
9. Drop in the 2 tbsp butter, and shake the pot around (lid on) to evenly distribute.
10. Add salt and shake the pot again (lid on).
11. Taste test and add more salt as needed.

Cheats version: if you would rather make it in the microwave, see below.

• 1 Brown Paper Bag
• 1/4 Cup Popcorn Kernels

1. Place 1/4 cup popcorn in a brown paper bag, roll over the top of the bag
2. Lay flat in the microwave, and microwave for 2 minutes
3. If you can still hear a lot of popping as its finishing, microwave for an additional 30 seconds.
4. Melt 2 tbsp butter, and tip over the popcorn, shake to distribute, add salt and shake again.
5. Taste test and add more salt as needed.

Photo by Charles 🇵🇭 on Unsplash