Close
Ingredients
| vegetable oil: 2 Tbl |
| salted butter: 2 Tbl |
| popcorn: 1/2 cup |
| dried rosemary: 2 tsp (optional) |
| black pepper (fresh ground//to taste) |
| sea salt (to taste) |
My Favorite Popcorn
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Heat oil and butter in a large pot.
- When butter is melted or nearly so, add the remaining ingredients. Cover pot.
- Pop kernels over medium heat. Once the kernels start popping, shake frequently.
- Continue shaking until done, about 3 minutes. There will be a difference in the rate of popping when it is done -- maybe 2-3 seconds between pops. Don't wait until there are no more pops; kernels may start burning.
- Remove from heat. Put in a large bowl and enjoy!
- Yield is 2.5 to 3 quarts.
- NOTE: If you use a wok, make sure the lid fits within the wok. If it overlaps the edge the drippings will go on your stove top and make a mess. Also, when enough popcorn is popped to move the lid, lift it a little to make room under it -- be careful or the kernels will pop out :).