Makes: 4 1c
Who needs all the preservatives and excess salt? Sometimes homemade is the better choice.
unpopped popcorn kernels
additional unsalted butter, melted
Place your saucepan (without lid) over medium/ medium high heat, and pour in vegetable oil and 1-2 T of unsalted butter. *Be careful it gets hot and sputters if the heat is too high!
When the butter is melted (but not browned) pour in the popcorn kernels.
Place the lid on the pot!
Rotate the covered pot over heat in a swirling motion and listen for popping.
While the popcorn is popping place the final tablespoons of butter in a small pan to melt over low heat. (do not let the butter brown or burn)
When the popping has slowed down to only a few or the lid has been raised by popped corn, remove from heat. (If it smells like it's burning, start over)
Immediately pour into a large bowl and pour over the melted butter and salt to taste.
Serve in smaller bowls with plenty of napkins or keep in one large bowl and snuggle up with a movie!