Buttered Popcorn Recipes
BUTTERED POPCORN
Steps:
- Heat 2 tablespoons clarified butter in 7- to 9-quart stockpot over medium-high heat.
- Add a few popcorn kernels to hot oil and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop. After 4-6 minutes and when popping slows, remove from heat. Shake pot 30 seconds or until popping stops completely.
- Pour 2 tablespoons butter over popcorn; toss to coat. Pour remaining butter over popcorn; sprinkle with salt. Toss again. Serve immediately.
Nutrition Facts : Calories 70 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 35 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Sugar grams, Protein 1 grams
PERFECT POPCORN
Steps:
- Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
- Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
- Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
- Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.
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- Pop the kernels using your method of choice - either popcorn maker or stove (see next section)
- Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn.
- Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won't use it all, but it's harder to work with a smaller quantity than this.
- Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar.
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