Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation. You just need a medium stockpot with a lid to get popping.

Martha Stewart Living, January/February 2021

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Credit: Ryan Liebe

Recipe Summary test

prep:
5 mins
total:
10 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium heavy pot (preferably cast iron). Heat over high, stirring, until butter melts. Cover, reduce heat to medium-high, and cook, undisturbed, until kernels begin popping rapidly.

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  • Offset lid to create a 1/8-inch vent along one side of pot; continue cooking until popping begins to subside, about 2 minutes. Transfer popcorn to a large bowl; toss until cooled slightly, about 2 minutes. Serve.

Variations

SPICY MAPLE

Reduce butter to 2 tablespoons and salt to 1 teaspoon. Stir together 2 tablespoons pure maple syrup, 1 tablespoon sugar, and a pinch of cayenne pepper; quickly add to pot once kernels begin to pop and shake vigorously a few times to evenly coat.

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