Stovetop Popcorn

All you need is a stove, a pan and some good popping corn.

I grew up on microwave popcorn and orange crush. I spent my early adulthood revving up the air popper and pouring a glass of wine, which felt like the height of sophistication.

Now I’ve come full circle and make my popcorn the old fashioned way, on the stove, paired with some apple cider. It is the best way, by far. Be prepared to share when the delicious smell of popcorn permeates the home and everyone comes running.

Ingredients

2 tablespoons olive oil
1 tablespoon salted butter
1/2 cup popcorn kernels
popcorn salt

Instructions

1. Heat olive oil in a large heavy bottomed saucepan over high heat, with two or three kernels in the bottom.

2. When your test kernels pop, add the rest of the kernels and the butter, cover with the lid slightly cracked to let out the steam and turn the heat down to medium.

3. Cook, shaking pan thirty seconds or so, until popping slows to a a few seconds between pops. Pour into a large bowl and add salt to taste.

Note

• I make popcorns salt by throwing some table salt in the blender for a minute or two until it is a fine powder.