This recipe was recently published in Cook’s Country magazine, the sister publication to Cook’s Illustrated and all from the good folks in America’s Test Kitchen. Simple, easy, perfect. No need to keep shaking a pan. Try it!
Ingredients:
3 tablespoons vegetable oil 1/2 cup popcorn kernels 2 tablespoons unsalted butter, melted 1/4 teaspoon salt Buttermilk Ranch Popcorn Add 1 tablespoon buttermilk powder, 1 tablespoon chopped fresh cilantro, 2 teaspoons dried dill, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to salt. Cinnamon-Malt Popcorn Add 2 tablespoons malted milk powder, 2 tablespoons packed brown sugar and 1 teaspoon ground cinnamon to salt. Parmesan-Pepper Popcorn Add 1/2 cup grated Parmesan and 2 teaspoons pepper to salt. Sriracha-Lime Popcorn Add 1 1/2 teaspoons Sriracha sauce to melted butter. Add 1 teaspoon grated lime zest to salt.
Preparation:
Heat oil and 3 kernels popcorn in a large saucepan over medium-high heat. When kernels pop, remove pan from heat, add remaining kernels, cover and let sit 30 seconds.
Return pan to heat and continue to cook with lid slightly ajar until popping slows down to about 2 seconds between pops. Transfer popcorn to large bowl, add melted butter and toss to coat. Add salt and toss again.