This is my base recipe for popcorn. The coconut oil will give a hint of sweetness that I really like against the salt, but regular oil works well too. Just remember that you need to cook with high heat oil because if you use butter or sesame oil, both of which have a low smoke point, it will scorch.

The list of toppings that I use to flavor this base recipe is long but distinguished. Anything from grated raclette (my favorite topping by far), black pepper, maple syrup, togarashi, BBQ spice powder, soy sauce, nutritional yeast and beyond. (Full disclosure: I’ve never used nutritional yeast but several of my friends swear so vociferously that it is good that I’ve included it on this list.)

• ¼ C neutral oil or coconut oil
• ½ C popcorn kernels
• 3 T butter (optional)
• salt

1. In a large soup pot, place the oil and a few popcorn kernels
2. Cover and place it over medium high heat
3. When the kernels pop, remove from the heat, add the rest of the popcorn, and cover
4. Keep off the heat for 30 seconds
5. Return to medium heat and shake every 30 seconds to redistribute the kernels
6. As the popcorn starts popping set the lid slightly aside to allow the steam to vent but not so ajar to let the popcorn fly all over the kitchen
7. When the popping slows dramatically remove from the heat entirely
8. Wait 10 seconds to let any last kernels pop knowing full well that as soon as you remove the lid one last kernel will pop unfailingly
9. Remove the popcorn to a bowl and melt the butter in the already warm pan
10. Drizzle the melted butter over the popcorn and sprinkle with salt and any other toppings desired