Stovetop Popcorn - Serves 1

 INGREDIENTS

• 1/6 cup popcorn kernels (or eyeball a half of a 1/3 cup)
• 1.5 Tbsp Vegetable Oil (or other high-heat oil)
• Salt (Sea Salt, Truffle Salt, or Smoked wood salts taste amazing)
• OPTIONAL: 1 Tbsp Butter, Paprika, and/or Grated Cheese

EQUIPMENT

• 4-Qt Pot with Lid

DIRECTIONS

1. Heat the pot about 30 seconds to 1 minute. Pour in the oil.
2. When oil starts to shimmer, add two corn kernels. When several small bubbles begin to appear around the kernels, dump in the remaining kernels. Cover with the lid.
3. Shake the pot to coat all the kernels.
4. When they begin to pop, tilt the lid ever so slightly to allow steam to escape BUT be careful to avoid having hot oil splash out. 
5. Count to 30 during the popping and shake the pot often. If they continue to pop vigorously, wait until the pops slow down to about 3 to 4 seconds apart.
6. Carefully dump the popped corn into a bowl (sometimes a kernel will continue to pop and jump out of the bowl!). 
7. If buttered popcorn is desired, skip to ADDENDUM below. Otherwise, sprinkle with salt to taste (about 1/4 tsp) and enjoy!

ADDENDUM

1. After dumping the popped corn in a bowl but before salting it, melt the butter in the pot.
2. Drizzle the melted butter over the popcorn.
3. Sprinkle with salt.
4. Add any optional toppings.