How to Make Perfect Buttery, Salty Popcorn on the Stovetop
By: Perry Santanachote
Credit: Perry Santanachote/Thrillist
The best popcorn doesn’t come from a bag. It’s not smothered in fake butter and salt-like chemicals and eaten in the back row of a movie theater just before feeling up Kate Andrews’ shirt in eighth grade. The best is made with a glug of oil and golden corn kernels. Plus, real butter and salt, of course.
It tastes so much better than the processed stuff and only takes a few seconds more to make than pressing the popcorn button on your microwave, so you can slide back into second base with little to no effort.
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Credit: Perry Santanachote/Thrillist
Heat oil
Pour 3 tablespoons of peanut oil into a large 6-quart pot and place it over medium heat.
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Credit: Perry Santanachote/Thrillist
Pop corn
When the oil starts shimmering, add ½ cup of corn kernels and cover. Shake the pot (with pot holders if the handles are too hot) until the popcorn finishes popping, about 3 minutes.
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Add butter & salt
Remove from heat and slowly drizzle 3 tablespoons of melted butter over the popcorn, while spinning the pot, then season with salt to taste. Serve immediately. (Yields 12 cups)
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