- 1 tablespoon expeller-pressed canola oil
- 1/2 cup popcorn kernels (or 1 prepared popcorn kernel bag)
- 1/2 teaspoon fine sea salt
Once popcorn begins to pop, shake the pan every 5 to 10 seconds and carefully vent the steam by briefly opening the lid away from you just a crack. When popping has almost stopped, after about 2 minutes more, transfer popcorn to a large bowl. Scrape any salt that remains in the pan on top.
Sprinkle any additional seasonings over the top and serve warm. (No need to toss; the seasonings will get distributed as you dig into the bowl.)
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.