INSTRUCTIONS

Heat the Oil:

• Add the oil to a Dutch oven and drop in 2–3 popcorn kernels.

• Cover with a lid and place the pot over medium-high heat.

• Heat until the test kernels pop—this signals the oil is ready.

Add the Kernels:

• Add the remaining popcorn kernels to the pot.

• Immediately cover with a lid, leaving a slight crack to prevent steam buildup, or loosely cover with aluminum foil.

• Shake the pot gently to coat the kernels in oil and distribute heat evenly.

Cook:

• Lower the heat to low and cook for about 3 minutes.

• Shake or shimmy the pot every 30 seconds to keep the popcorn from burning.

Listen for Popping:

• As the kernels begin to pop, listen carefully.

• When popping slows to 2–3 seconds between pops, remove the pot from the heat.

• Carefully remove the lid or foil, being mindful of escaping steam.

Season the Popcorn:

• Sprinkle with salt or your favorite seasonings.

• If using butter, drizzle melted butter over the popcorn and toss to coat.

SERVE Pour the popcorn into a large bowl. Discard any un-popped kernels. Toss with melted butter if using and season with salt to taste.