Chicken salt popcorn

The one that ruins cinema popcorn for you permanently.

Popcorn is mostly air, so seasoning slides straight off unless there is fat for it to stick to. Melted butter first, then the shake, then toss while it is still warm.

Flavour: Original · Time: 10 minutes · Serves 4

What you need

• 1/2 cup popping corn
• 2 tablespoons neutral oil
• 50 g butter, melted
• Chik Chik Boom Original

How it goes

1. Heat the oil in a large heavy pot with three kernels in it and the lid on.
2. When those three pop, add the rest, put the lid back on and shake the pot every 20 seconds.
3. When the popping slows to a few seconds between pops, take it straight off the heat.
4. Tip into your biggest bowl and drizzle over the melted butter, tossing as you go.
5. Shake the Original over the top in two passes, tossing between them.

From behind the counter

Season in two passes with a toss between. One big shake and it all ends up on the bottom of the bowl.