Brown Butter Popcorn: So Good I Don’t Feel Bad it’s Unhealthy

You know that I love making popcorn. I’ve made popcorn many, many times¬†and have experimented with many flavors. But I’ve never cooked my popcorn in butter. I have only cooked it in olive oil or vegetable oil or grape seed oil. I’ve never even read about popping the kernels in butter. All of the resources I’ve consulted recommend tossing your popcorn in melted butter after it’s already made. I’ve never done that because it sounds like it would be gross and soggy. Use my method instead for something more delicious and definitely more sophisticated.

For one serving of popcorn, I put 1/2 tablespoon of butter into a small pot with a palmful of kernels (about 1.5 tablespoons). I then proceeded to make my popcorn as I normally would. Refer to this post for more details about that. While the butter simmered with the kernels, it became nice and brown and toasty. And as the kernels popped, they sucked up that buttery flavor, as you can see in the pictures. It smelled like a very fancy movie theatre in my apartment. Snifffff, ahhhhhhhhhhhh.

I am still looking for the perfect seasoning for this popcorn- it already had enough salt even though I used unsalted butter, so I added pepper instead. It wasn’t my favorite. I think a fresh herb like rosemary might work because the butter is already so savory. Let me know what works best for you!

Shopping list:

  • Popcorn kernels- 1.5 tablespoons
  • Butter- 1/2 tablespoon
  • Fresh herbs of your choice
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