Buttery Movie Popcorn

I promise you this popcorn beats cinema popcorn.

The perfect amount of saltiness, and just enough buttery goodness. This is the best popcorn I've ever made.

Popcorn is such a great snack and can be considered a healthy one too (if not doused in butter). Alternatively, you can sprinkle freshly popped corn with a little bit of Himalayan Pink salt, or have it without any flavouring at all. But what's the fun in that???

It's super easy to make, but just three things to note:

1. Make sure your pan isn't too hot, or else you risk burning your popcorn. The key to perfectly popped kernels is to first heat your oil in a pan on high heat, and lower the heat when over half the kernels have popped.

2. Use a pan that has a lid – you want the popcorn to end up in a bowl, not the kitchen floor!

3. When heating up the oil in the pan, put one kernel of popcorn into the pan and cover it with a lid. Once this single kernel pops, you can pour the rest of the kernels in. That's how you can tell the oil is hot enough!

---

INGREDIENTS

1/3 cup popcorn kernels

1 tbsp vegetable oil (or olive oil)

2 tbsp butter

Salt

METHOD

1. In a medium-sized pan, heat up the oil on high heat. Place one kernel into the pan and wait for that kernel to pop. Once it does, the rest of your kernels are ready to go into the pan. Close the lid and wait for intensified popping.

2. Once just over half the kernels have popped, lower the hob to medium heat. Once the popping starts to slow down (about 1 pop every 4 seconds), your popcorn is pretty much ready. Turn off the heat and transfer the popcorn to a large serving bowl.

3. Melt the butter in the pan, with the heat still turned off (your pan will be hot enough to melt the butter to a liquid). Once the butter has melted, pour it evenly all over your popcorn. Toss the bowl so that the butter is evenly distributed.

4. Sprinkle some salt on top and toss once again, and enjoy!