My Recipe Box

Popcorn with Sweet Butter and Sea Salt


Yields about 8 quarts

A few spoonfuls of sugar add a touch of sweetness to the buttery, salty popcorn. It’s like kettle corn, but better.

  • 1/2 cup vegetable oil
  • 1-1/2 cups yellow popcorn kernels
  • 3 Tbs. granulated sugar
  • 3 oz. (6 Tbs.) unsalted butter, melted
  • Sea salt, to taste

Put 1/4 cup of the oil and a single popcorn kernel in a 6- to 8-quart heavy-duty pot, cover with a tight-fitting lid, and set over high heat. When the kernel pops, add 3/4 cup of the kernels all at once and sprinkle 1-1/2 Tbs. of the sugar on top. Cover with the lid slightly ajar and carefully shake the pot over the burner to distribute the sugar. Shake once or twice more until the popping starts and then continue to shake constantly until the popping slows down considerably, 4 to 4-1/2 minutes; it’s not necessary to wait until every last kernel pops.

Transfer the popcorn to a large bowl and gently separate any large clumps. Drizzle about 3 Tbs. of the butter on top and toss well. Season to taste with salt. Repeat with the remaining ingredients.

Serve warm or at room temperature.

Make Ahead Tips

The popcorn can be made up to 30 minutes ahead.

nutrition information (per serving):
Calories (kcal): 140, Fat (kcal): 10, Fat Calories (g): 80, Saturated Fat (g): 3, Protein (g): 2, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 3, Sodium (g): 300, Cholesterol (g): 10, Fiber (g): 2,

Photo: Pernille Pedersen

I agree with the reviewers, easy to make, tastes great and even a good flavor the next day. The guests at our holiday party thought it was very good.

As the evening turned to night, guests gravitated towards this little treat. I wasn't sure how the sugar would work out but it added that little dab of interest. Before the party, we filled little disposable wine glasses with the popped kernels and placed them in groupings on tables around the room. See more about our holiday party where this menu was featured at

So good. So easy. Dangerously addictive. Leftovers still tasted great the next day.

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