The perfect balance between butter and salt. For those who are salt sensitive adjust the amount of salt to taste.
1 tablespoon vegetable or grapeseed oil 1/2 cup popcorn kernels 1/2 to 3/4 teaspoon kosher salt 3 tablespoons unsalted butter, melted
Nutritional information per 1-cup serving:
Calories 46 (50% from fat) • carb. 6g • pro. 1g • fat 3g
• sat. fat 1g• chol. 4mg • sod. 81mg • calc. 0mg • fiber 1g
1. Evenly distribute the vegetable oil on the popping plate of the Popcorn Maker. Add the popcorn kernels. Place the inverted bowl on top of the popping plate. Turn the power switch to ON. 2. When the kernels have finished popping, turn power switch to OFF. Put bowl cap on bowl. Unlock and turn bowl over onto a flat surface. Remove the base from the bowl. 3. Stir the salt into the melted butter, and pour evenly over the popcorn and mix to fully coat.