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Heat oil in a 4- to 5-quart heavy-bottomed saucepan or pot over medium-high heat for 1 minute. Add popcorn kernels and salt and shake pan to evenly distribute, then cover and remove from the heat for 30 seconds. Return the covered pan to medium-high heat and cook until popping starts, 2 to 3 minutes.
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.)