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I promised popcorn, so here it is! I told you I love popcorn, right {like a million times, I know}?  I wasn’t kidding.  In our house, popcorn happens at least 4 times a week. I

Total time

10 minutes


  • 1 ½-2 Tbsp. corn oil
  • ½ cup yellow or white popcorn kernels
  • 1½ tbsp butter, melted {optional}
  • salt to taste


  1. Heat oil in a large stock pot to medium-high heat. Add popcorn kernels and place lid on top. Allow popcorn to pop until popping slows. Remove from heat. Once popcorn completely stops popping, remove the lid. Slowly melt about a quarter of the butter over the popcorn and sprinkle with salt; shake the pot so it coats the popcorn; do this again, about 4 or 5 different times so the popcorn is evenly coated with butter and salt. {Note: You can use any neutral oil for making popcorn – I like corn the best because it enhances the corn flavor of the popcorn. You can also skip the butter – Eat it plain or with salt, or spritz with olive oil and season to your liking!}
Contains allergens

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