Alton Brown leaves no kernel unpopped in his search for the perfect popper.\r
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Perfect Popcorn\r
Recipe courtesy of Alton Brown\r
Total: 8 min\r
Prep: 5 min\r
Cook: 3 min\r
Yield: 3 1/2 to 4 quarts\r
Level: Easy\r
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Ingredients\r
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3 tablespoons peanut oil\r
3 ounces popcorn kernels, approximately 1/2 cup\r
1/2 teaspoon popcorn salt\r
3 tablespoons unsalted butter\r
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Directions\r
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Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.\r
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Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.\r
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Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.\r
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Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.\r
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