If you’re feeling culinarily adventurous, try stirring in 1-2 tablespoons of Furikake (see note below) before adding the butter.
Why does popcorn taste so darn good? Well, for a start: pyrazines, phenols, pyrroles, carbanols and furans.
- 3 tablespoons peanut oil
- 3 ounces popcorn kernels
- 1/2 teaspoon popcorn salt*
- 2 tablespoons unsalted butter
- Put the oil, popcorn and salt in a 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 tongs to hold the bowl. Continue shaking until the popcorn finishes popping, about 3 minutes.
- Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
- Melt the butter in a microwave oven. Slowly drizzle it over the popcorn while spinning the bowl. Serve immediately.
- * Popcorn salt is ground very fine so that it will stick handily to the nooks and crannies o the popped kernels. If you buy it you're crazy. One cup of kosher salt goes into a food processor. And I think about 10 three-second pulses should perfectly smash this, or rather pulverize it, to the correct consistency.
- By the way, Furikake is a rice/sushi seasoning composed of shredded nori (seawead), sesame seeds and other spices. It's found at most good megamarts, Asian markets and on the interwebs. I'm crazy about it.