The key to good popcorn is having the very best ingredients. Not just any salt, butter or popcorn will do. We recommend finding a local, organic popcorn supplier; you won’t regret it. For butter, we recommend grass-fed butter only; the fats in it are much healthier. For salt, we are partial to Redmond Real Salt, which we buy in 25-pound bulk bags and fill our little salt cellar. Making popcorn is far from complex, but this is the golden ratio we use for how much butter and salt to add to the popcorn.
1/2 cup unpopped popcorn kernels
1/4 cup butter
(half a stick)
1/2 teaspoon salt
Melt the butter. We usually do it on the stove; if you do so, be sure you don’t overdo it. Melt it slowly and on low heat to avoid browning the butter. Pop the corn in whatever way you normally do. We use an air popper, but Stir Crazy popcorn makers and stovetop ones work great as well. Sprinkle all the butter and all the salt as evenly as possible, stir and enjoy. It’s as simple and delightful as snacks come.
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