1 tbsp Butter
1/3 cup Popcorn Kernels (high quality)
Salt and Pepper to taste
1 tsp Paprika
3 tsp Parmesan
Heat butter in 3-quart thick-bottomed saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover the pot, remove from heat and count 30 seconds. (Count out loud! It’s fun to do with kids.) This method first heats the butter to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). 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. Sprinkle the popcorn with salt to taste. Season with parm and paprika.