Salt n Vinegar Popcorn

Recipe by Saer RichardsPhotography by Jelito de Leon



Popping Corn
Kosher Salt
Sarson’s Malt Vinegar: Spray Bottle


Start with a healthy handful of popping corn (I like to pick up a jar from the local farmers market), and place kernels in a brown paper bag.

Place in a microwave and pop for 2-3 minutes on high.  (This varies by individual microwave, rule of thumb is to listen out for when there are about 5 seconds between pops and remove the bag from the microwave).

Be careful to let the bag cool slightly before opening.

Toss in a knob of butter and shake the bag to ensure a reasonable amount of coverage.

Pour popcorn into a bowl and sprinkle liberally with kosher salt. (or to your saltiness preference).

Spray vinegar over popcorn and gently toss bowl while spraying in order to cover as evenly as possible. Do not saturate the popcorn!

Re-salt according to your own taste.

Serve in a large bowl.

A perfect way to offset the tart and salt of the popcorn is to pair it with something decadent and sweet.

This recipe originally appeared in the article:

An Intentional Sunday: The spirit of culinary experimentation


Salt n Vinegar Popcorn was created by Food&_ community members:

Saer Richards

Saer Richards


Jelito de Leon

Jelito de Leon