Alton Brown’s Perfect Popcorn | Food Network

Alton Brown leaves no kernel unpopped in his search for the perfect popper.

Get the recipe:

Perfect Popcorn
Recipe courtesy of Alton Brown
Total: 8 min
Prep: 5 min
Cook: 3 min
Yield: 3 1/2 to 4 quarts
Level: Easy


3 tablespoons peanut oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter


Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.

Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

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20 Replies to “Alton Brown’s Perfect Popcorn | Food Network”

  1. I like putting the salt in the oil, it winds up where you want it. But, if you are going to put butter on your popped corn, put the salt in your melted butter before you put it on the popcorn. The butter and salt form a solution. And the butter / salt solution definately sticks to the popcorn much better than 'salting', after you put the butter on.

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