Best Buttered Popcorn

Popcorn aficionados know that the best way to make popcorn is in a Le Creuset Dutch Oven. It’s fast, easy and delicious, especially when the freshly popped kernels are tossed with plenty of warm melted butter. But if you want to amp up the flavor and sophistication of this classic treat, try adding herbs and seasonings to the butter. Feel free to choose your own signature seasoning blend or choose one of our suggested combinations below.

3 tablespoons neutral oil, such as canola, avocado or vegetable

1/4 cup popcorn kernels 

Kosher salt

1/4 cup unsalted butter

Desired seasonings (optional)

Suggested seasoning combinations:

• The Classic — Add 2 tablespoons nutritional yeast
• Buffalo Ranch — Add 1 packet ranch seasoning and 1 teaspoon cayenne pepper
• Super Cheddar — Add 1 cheese packet from boxed macaroni and 2 tablespoons nutritional yeast 
• Cacio e Pepe — Add 1/4 cup Pecorino Romano cheese and 2 teaspoons freshly ground black pepper
• Herb — Add 2 tablespoons dried herbs (such as Italian Blend or Herbes de Provence) and 2 tablespoons nutritional yeast 

Heat 3 tablespoons oil in a Dutch Oven set over medium-high heat until hot. Drop 3 test kernels in the oil, cover with the lid, and wait until you hear the kernels pop. Remove the test kernels once popped.

Add the rest of the popcorn kernels. Season with a pinch of salt and cover with the lid, shaking the Dutch Oven occasionally to prevent burning. Reduce the heat to medium-low when you hear the kernels start to pop rapidly, and remove the pot from the heat when the popping slows to 2-3 seconds between pops.

Melt butter in a saucepan set over medium-low heat, and then add seasonings if desired. Stir to combine the seasonings with the butter. Toss seasoned butter with freshly popped popcorn, and season to taste with additional salt.