- 3 cups popcorn, plain
- 1/3 cup sugar
- dash salt
- 6 tbsp butter, unsalted, melted
Place popcorn in large bowl of food processor or blender. Sprinkle on sugar and salt. Pulse until mixture looks like cornmeal. Pour in melted butter and pulse again until mixed.
Divide mixture evenly into ungreased cups of a muffin-top pan or muffin pan. Press down to form a flat cookie.
Cook 10 to 15 minutes until golden around the edges. Cool on rack for 15 minutes, then lift out carefully using the tip of a sharp knife. They are delicate so handle them carefully.
Store in an airtight container.