Eosinophilic Esophagitis Friendly Stovetop Buttered Popcorn
Total time10 min
Prep time2 min
Cook time8 min
4.5(5)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as canola or vegetable oil)
- ½ cup popcorn kernels
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ tsp fine salt, or to taste
Instructions
- 1
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 kernels pop — this signals the oil is hot enough.
- 2
Remove the pot from the heat and add the remaining kernels in a single layer. Cover and let the pot sit off the heat for 30 seconds — this allows all the kernels to come up to roughly the same temperature so they pop more evenly.
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