• Finely-grind the Lemon Anise Salt. A small herb/spice grinder, or coffee grinder, is excellent for this, or else use a mortar and pestle. It's best when it's a fine powder.

Pop a batch of popcorn.

• I use an air popper, which uses no oil. The result isn't quite as crisp as stovetop popcorn, but it's very quick and easy and produces a reliable result.
• Follow the link to the stovetop popcorn recipe under "Equipment" to create perfect oil-popped corn.

Using butter

• Melt 1-2 tablespoons of butter in the microwave or stovetop.
• About 40 seconds on a medium heat in the microwave. Cover the container - butter pops when heated and goes everywhere. (Ask me how I know ... ).
• Once your corn is popped, pour it into a large enough bowl that you can toss it around a bit without losing those precious kernels.
• Pour a little butter on the popcorn, and then add a little salt.
• Toss so the butter and salt becomes evenly distributed. Taste. This is important; it's easy to over-salt your popcorn, and even I will admit it's possible to have TOO much salt and butter on one's popcorn.
• Add more butter and salt, and toss again.
• Keep adding butter and salt and tossing until the flavour is just right.

Without butter

• Once your corn is popped, pour it into a large enough bowl that you can toss it around a bit without losing those precious kernels.
• Add a small amount of salt, and toss the bowl so it's evenly distributed.
• Taste.
• Keep adding salt, tossing, and tasting, until it's just right.

Now settle in for a nice night with the best flavours ever!