Serving Size / Yield
- 1/2 C. unpopped popcorn (not microwave popcorn)
- 1/4 C. vegetable oil
- salt, if desired
In 4-quart Dutch oven, add popcorn and oil. Tilt Dutch oven to spread popcorn evenly. Cover and cook over medium-high heat until 1 kernel pops; remove from heat. Let stand 1 minute, then return to heat.
COok, shaking pan occasionally, until popping corn stops popping. Immediately pour into serving bowl. Sprinkle with salt; toss until evenly coated. Serve warm.