Popular
Latest From the Show
Buttered, Cool Ranch and Pepperoni Popcorn
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
- 1 tablespoon canola oil
- 1/2 cup popcorn kernels
- 3 tablespoons unsalted butter, melted
Yield
Serves: Makes 8-10 Cups
Preparation
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
Drizzle the popcorn with melted butter and mix to coat. Sprinkle with salt and mix again.
For Cool Ranch Popcorn:
Omit the salt. Increase the melted butter to 4 tablespoons. Stir in 3 teaspoons buttermilk powder (found in baking aisle), 1 1/2 teaspoons dried parsley, 3/4 teaspoon onion powder, 3/4 teaspoon garlic salt, 1/4 teaspoon chili powder and 1/4 teaspoon dried dill. Drizzle over the popcorn and mix to coat.
For Pepperoni & Pepita Popcorn:
Omit the butter. In a skillet, toast 3/4 cup each pepitas and cashews over medium-low heat; transfer to a bowl. Add 1/2 cup halved pepperoni slices to the skillet; cook until crispy. Add to the bowl along with 1 1/2 teaspoons chili powder and 3/4 teaspoons ground cumin. Mix with the popcorn.