Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get it to adhere better?

share|improve this question
up vote 4 down vote accepted

The key is to have the finest possible salt. One way to do this is to take any salt you like, and grind it fine in a mortar and pestle. This just takes a few seconds, and then you can customize to a particular sea salt you enjoy and avoid the need to buy a special popcorn salt. A rotating action in the mortar and pestle (as opposed to pounding) is most efficient for grinding salt.

share|improve this answer
Why are you answering your own question? – kajaco Sep 7 '10 at 14:19

Grind the salt in a small spice grinder or food processor until it is a powder.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.