Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Popcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup unpopped popcorn kernels
- 1 tbsp fine salt (non-iodized for those who prefer it)
- 6 tbsp clarified butter , divided
- Finely chopped herbs, such as rosemary and/or thyme (optional)
- Cayenne pepper (optional)
- Brewer's yeast (optional)
Directions
Heat a large stainless steel bowl (or cast-iron skillet ) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen.
Cook, shaking the pan continuously with tongs, for 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.
Move popped corn to a large serving bowl, leaving any unpopped kernels behind.
Toss with melted butter, salt, and any optional seasonings. Serve warm.