- 1/4 cup popcorn kernels
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
Serves: 6-8 cups
Place the popcorn kernels in a 2 1/2-quart microwave-safe bowl. Cover completely with a microwave-safe plate. Microwave on high (at 100 percent power) until the popping slows down to about 4 seconds between each pop, 4 minutes and 45 seconds. Remove just the plate using a potholder or thick dish towel, being careful to avoid direct contact with the hot steam from the bowl. Then remove the bowl.
Place the butter in a microwave-safe liquid measuring cup. Microwave on high (at 100 percent power) until the butter just melts, 45 seconds. If the butter is not melted enough, microwave again in 10-second increments. Drizzle the popcorn with the butter, sprinkle with the salt and toss to distribute evenly.
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Be sure to use a bowl specifically made to work in the microwave or the popcorn could take significantly longer to pop - or may not pop at all. The cooking times in this recipe are for an 1,100-watt oven.