Real Popcorn

• 2 tablespoons neutral oil, like grapeseed or corn
• 1/2 cup popping corn
• 4 tablespoons (1/2 stick) butter, optional
• Salt

1. Put the oil in the bottom of a large, deep saucepan (6 quarts or so) with a cover; turn the heat to medium.
2. Add 3 kernels of corn and cover.
3. When the kernels pop, remove the cover and add the remaining corn.
4. Cover and shake the pot, holding the lid on as you do so.
5. Cook, shaking the pot occasionally, until there are a few seconds between popping sounds (a few unpopped kernels are inevitable).
6. Meanwhile, melt the butter (heres where the microwave comes in handy) if you're using it.
7. Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt; toss and serve.

neutral oil, popping corn, butter, salt

Taken from cooking.nytimes.com/recipes/1015624 (may not work)