– Pop your test kernels (I use four) in just a little oil. I generally use about two teaspoons.

– When the test kernels have popped, dump in the rest (I typically pop half a cup of kernels) and immediately pick up the pot and swirl it all around for a second or two to distribute the oil over all.

– Put the pot back on the burner and add a tablespoon of butter. Shake and swirl the pot to coat the kernels as the butter melts.

– Proceed as normal to the end, shaking the pot often.

You can’t just substitute butter for the initial oil, because it’ll burn while the pot heats up. But once the pot reaches popping temperature, things happen quickly enough that it doesn’t burn, as long as you keep the kernels moving regularly, like always.

Tastes great, and isn’t heavy and greasy like popcorn tends to be if you butter it after it’s popped.

Hi Sarah, thank you so much for taking the time to rate and comment. Stovetop popcorn is such a nostalgic treat for me, too.