Ingredients

The following ingredients have 8 Servings
  • 1 tsp ghee (or other high-heat cooking fat)
  • 1/4 cup unpopped corn kernels
  • 1 tbsp melted butter (or more, if you want)
  • a few shakes of salt (to taste)

Instruction

  • Heat up a big pot with a lid over medium high heat for a few minutes, then use a spatula to spread around the ghee on the bottom of the pan.
  • Dump in the unpopped corn kernels and put a lid on the pot. Turn the heat down to medium.
  • Start shaking the pot forward and back, side to side, constantly moving the pot around the burner. If you don’t shake the pan continuously the popcorn kernels will burn.
  • After a few minutes, vent the pot slightly by moving the lid a bit to the side (but don’t let the majority of the hot air escape). Continue shaking, and the corn kernels should start popping either right away or in the next couple minutes.
  • Once the popping slows down and several seconds pass without any popping, remove the pot from the heat. Drizzle over the butter, then add a few shakes of salt over the top. Put the lid back on and shake again to distribute the butter. Enjoy!