Darn Near Perfect Popcorn

Darn Near Perfect Popcorn


Popcorn is high in fiber, which we all know is a good thing. Dentists dig it because it is a sugarless snack. And although pediatricians warn against serving popcorn to toddlers because of potential choking hazards, they do like home-popped corn for older kids because it doesn’t contain additives, dyes, preservatives, or other, you know, stuff.

Microwaved and butter-flavored movie popcorn could possibly be another story, so pop your own. It’s good, it’s good for you, and it’s more fun than a barrel full of M.D.s.

If you’re feeling culinarily adventurous, try stirring in 1 to 2 tablespoons of Furikake (a Japanese seasoning packing plenty of umami goodness) before adding the butter.

This recipe originally appeared in Season 10 of Good Eats.

3 tablespoons peanut oil

85 grams (1/2 cup) popcorn kernels

1/2 teaspoon popcorn salt

3 tablespoons unsalted butter

Place the oil, popcorn, and salt in the a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Place the bowl over medium heat and shake constantly using a pair of tongs or kitchen towels to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that has stuck to the side of the bowl. Melt the butter in the microwave. Slowly drizzle over the popcorn while spinning the bowl. Serve immediately.

Yield: 3 1/2 to 4 quarts

Active time: 5 minutes

Total time: 8 to 10 minutes

Alton Brown's Perfect Popcorn with Furikake

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