Ingredients
Method
- Melt the butter in the microwave and set it aside.
- Put the coconut oil and three popcorn kernels into a stovetop popcorn maker.
- Heat over medium heat, stirring the kernels in the oil.
- Continue heating until all three test kernels pop, indicating the oil is ready.
- Add the remaining kernels, cover, and stir vigorously.
- Keep stirring continuously while the popcorn pops.
- When popping slows, turn off the heat and continue stirring over the warm burner until popping stops.
- Immediately transfer the popcorn to a large bowl, preferably one with a lid. A baking sheet can serve as a cover if needed.
- Drizzle the melted butter evenly over the popcorn and sprinkle with popcorn salt.
- Cover the bowl securely, invert it, and shake vigorously to distribute the butter and salt. Taste and adjust the salt if desired.
- Serve immediately.
- Enjoy!
Notes
Popcorn Kernels: Choose your preferred variety of popcorn kernels.
Coconut Oil: Coconut oil is recommended for popping the kernels. Canola oil, olive oil and butter have also been tested as alternatives, but coconut oil is preferred and does not add a coconut flavor.
Salted Butter: Unsalted butter can be substituted. Slightly increase the popcorn salt if needed.
Popcorn Salt: Finely ground popcorn salt is recommended because it adheres well to the kernels.
Butter Application: Melt the butter separately and add it after popping rather than using it to pop the kernels.
Even Coating: Shake the covered bowl thoroughly to distribute the butter and salt throughout the popcorn.
Serving: Butter popcorn tastes best served immediately while warm and freshly prepared.
Doubling the Recipe: The recipe can be doubled, but a regular Whirley Pop requires popping the kernels in two batches.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition: Per 1 cup serving, approximately 128 calories, 8 g carbohydrates, 1 g protein, 11 g fat, 7 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat, 0.3 g trans fat, 23 mg cholesterol, 214 mg sodium, 31 mg potassium, 1 g fiber, 0.1 g sugar, 262 IU vitamin A, 3 mg calcium and 0.3 mg iron.
Nutritional information is automatically calculated and should be considered an approximation.
Coconut Oil: Coconut oil is recommended for popping the kernels. Canola oil, olive oil and butter have also been tested as alternatives, but coconut oil is preferred and does not add a coconut flavor.
Salted Butter: Unsalted butter can be substituted. Slightly increase the popcorn salt if needed.
Popcorn Salt: Finely ground popcorn salt is recommended because it adheres well to the kernels.
Butter Application: Melt the butter separately and add it after popping rather than using it to pop the kernels.
Even Coating: Shake the covered bowl thoroughly to distribute the butter and salt throughout the popcorn.
Serving: Butter popcorn tastes best served immediately while warm and freshly prepared.
Doubling the Recipe: The recipe can be doubled, but a regular Whirley Pop requires popping the kernels in two batches.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition: Per 1 cup serving, approximately 128 calories, 8 g carbohydrates, 1 g protein, 11 g fat, 7 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat, 0.3 g trans fat, 23 mg cholesterol, 214 mg sodium, 31 mg potassium, 1 g fiber, 0.1 g sugar, 262 IU vitamin A, 3 mg calcium and 0.3 mg iron.
Nutritional information is automatically calculated and should be considered an approximation.