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  • 1 tablespoon canola oil
  • 1/2 cup popcorn kernels
  • 3 tablespoons unsalted butter, melted


Serves: Makes 8-10 Cups


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.