Start by placing a large pot on the stovetop over medium heat. Add 2 tablespoons of sunflower oil or your preferred neutral oil. Allow it to heat for about 2-3 minutes until the oil is shimmering but not smoking.
To check if the oil is ready, drop in a couple of popcorn kernels. Cover the pot with the lid and wait until you hear them pop. This signals that the oil is hot enough to add the rest of your kernels.
Once the test kernels have popped, add ½ cup of popcorn kernels to the pot. Quickly cover the pot with the lid to prevent any kernels from escaping.
Give the pot a gentle shake to evenly distribute the heat and oil among the kernels. This step helps prevent burning and ensures that all the kernels pop.
Keep the pot covered and listen closely. The popping will start slowly, then increase in intensity. Once the popping slows down to about 2-3 seconds between pops, it’s time to remove the pot from the heat.
Carefully remove the lid (watch out for steam!) and pour the popcorn into a large serving bowl. Drizzle 3 tablespoons of melted butter over the top and sprinkle with ½ to 1 teaspoon of sea salt, adjusting to your taste. If you’re feeling adventurous, add ¼ cup of nutritional yeast flakes for a cheesy flavor. Toss everything together until evenly coated.
