Ingredients
3 tablespoons vegetable oil
3 tablespoons unsalted butter
2/3 cup popcorn kernels
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
Preparation
Combine all ingredients in a medium heavy pot (preferably cast iron). Heat over high, stirring, until butter melts. Cover, reduce heat to medium-high, and cook, undisturbed, until kernels begin popping rapidly.
Offset lid to create a 1/8-inch vent along one side of pot; continue cooking until popping begins to subside, about 2 minutes. Transfer popcorn to a large bowl; toss until cooled slightly, about 2 minutes. Serve.
Reduce butter to 2 tablespoons and salt to 1 teaspoon. Stir together 2 tablespoons pure maple syrup, 1 tablespoon sugar, and a pinch of cayenne pepper; quickly add to pot once kernels begin to pop and shake vigorously a few times to evenly coat.
