Recipe Notes Makes one big bowl of popcorn.
½ cup (1 stick) butter (we use unsalted)
1 cup popping corn
2 tablespoons olive oil
Table salt to taste
Note: These instructions are for cooking on a gas stove. If you’re cooking on electric, remember that it takes much longer for the elements to cool. You might want to have a second element heated to medium to make the switch quickly.
In a small saucepan, melt the butter and set aside. Put a large stock pot over high heat and get it hot. Add the olive oil, and when it starts to lightly smoke, add the corn. Put the lid on the pot and, with oven mitts on your hands, move the pot continuously back and forth over burner still on high. The motion of the pot encourages popping and discourages burning. When it begins to pop rapidly (about 30 seconds after the first sound of popping), turn burner down to medium. When the popping starts to slow down, remove the pot from the heat. It will continue to pop a little more.
Now, part of the secret to this popcorn is the multi-layer approach to dressing it. Pour a third of the popcorn into a large serving bowl, spoon some butter over this, and sprinkle with salt. Repeat this two more times until all the popcorn and butter is added.
Next to the big bowl of popcorn, I stack small bowls or mugs so everyone can scoop for themselves. Enjoy!