Tingly Popcorn

재료

1 cup yellow popcorn kernels

½ cup neutral oil, such as safflower oil

Momofuku Tingly Seasoned Salt (or another seasoned salt of your choice)

sugar (optional)

방향

Combine popcorn kernels and ¼ cup neutral oil in a large pop over high heat. Cover and wait for it to start popping.

As it pops, gently shake pot to stir around the kernels. It is finished popping when there are about 3 seconds between pops.

Uncover and pour in additional ¼ cup oil and top with several pinches of Momofuku Tingly Seasoned Salt (3 to 4 tablespoons or more) plus a dash of sugar, if desired. Toss to combine.

Continue seasoning until it reaches the level of saltiness you desire.

노트

This is hands down the best popcorn. You could use any of the seasoned salts for popcorn, but my favorite is tingly. You get that tingly, numbing sensation from the Sichuan peppercorns plus the rounded umami flavors of our salt. It’s not necessary, but’s great if you toss in a little sugar too.