Ingredients
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3 tablespoons peanut oil
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½ cup unpopped popcorn kernels
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½ teaspoon salt, or more as needed
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2 tablespoons butter
Directions
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Heat oil in a 2- to 3-quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to cover the layer of kernels lightly. Remember, you can always add more salt later. Add butter to the pot and cover with the lid.
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As soon as kernels start to pop, shake the pot back and forth across the burner constantly until the popping slows down. When the pops are about 2 seconds apart, remove from heat and pour popcorn into a serving bowl. Taste and season with more salt if desired.
![Popcorn](https://www.allrecipes.com/thmb/F3f8djrEx9VSxEMgw6etSHmZxe0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7059414-0c12eb1ec06e4ce5b9a79cb7061bd0c0.jpg)
Nutrition Facts (per serving)
187 | Calories |
14g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 187 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 22% |
Cholesterol 12mg | 4% |
Sodium 266mg | 12% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 0g | |
Protein 3g | 5% |
Calcium 4mg | 0% |
Iron 1mg | 3% |
Potassium 60mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.