Yellow Mushroom Popcorn


Describing popcorn as having a “mushroom” or “butterfly” type refers to the shape of the popped kernels. Mushroom-type kernels will yield popcorn that is large and round while butterfly-type kernels will pop in unpredictable shapes. Mushroom-style popcorn is denser and more compact than butterfly-style popcorn and holds up well against stirring and coating processes.

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Serves 2

  • 3 tbsp. high smoke point oil (like canola or peanut)
  • 1/3 cup popcorn
  • 1 tbsp. or more (to taste) of butter (optional)
  • Salt to taste
  1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat.
  2. Put 3 or 4 popcorn kernels into the oil.
  3. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover and swirl.
  4. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner (keeping the lid slightly ajar to let the steam release).
  5. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
  6. Melt the butter in the (still) hot pan, drizzle over the popcorn and salt to taste.

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