Lightly Sweet 'n Salty CRISPY Butter Popcorn
User Reviews
5
Lightly Sweet 'n Salty CRISPY Butter Popcorn
Description
Lightly Sweet 'n Salty CRISPY Butter Popcorn relies on clarified butter or ghee for coating popped kernels. Clarified butter has the moisture removed, preventing sogginess and lending a rich, buttery flavor. Popped corn is first prepared using stovetop or popcorn machine methods, then drizzled with melted ghee. Finely ground salt is sprinkled and tossed with powdered sugar to balance savory and sweet flavors. The popcorn achieves a crunchy texture that lasts when stored in airtight containers, and can be re-crisped in a low oven if needed.
The process includes popping kernels in hot melted ghee, mixing a special finely ground salt named "popcorn salt," and tossing melted clarified butter over the popcorn before seasoning. The result is a snack with a satisfying crisp bite and balanced seasoning.
This popcorn is suited for eating fresh or saving in an airtight container for days, and reviving crispness with gentle reheating can restore texture. Ghee can be stored at room temperature and melts readily for use. The combination of clarified butter's firm texture when cool and easily meltable nature promotes even coating.
Ingredients
Popcorn:
- 2/3 cup popping corn
- 2 tbsp ghee or oil, for stovetop popcorn(Note 1, aka clarified butter
"Popcorn Salt":
- 1 tbsp salt (you won't use it all, Note 2)
Flavourings:
- 3 tbsp ghee melted (Note 1, aka clarified butter
- 1/2 tsp popcorn salt (per directions below)
- 2 tbsp icing sugar aka powdered sugar
Instructions
Pop Popcorn
- Pop the kernels using your method of choice - either popcorn maker or stove (see next section)
Stovetop Popcorn
- 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.
- Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once.
- Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl.
"Popcorn Salt"
- 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.
Sprinkle & toss!
- 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.
- Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance!
Notes
- Use clarified butter or ghee to keep popcorn crisp and prevent sogginess.
- Finely grind salt to create "popcorn salt" that sticks evenly to the popcorn.
- Store popcorn in an airtight container once fully cooled to maintain crispness.
- If popcorn softens, re-crisp it in a 110°C/230°F oven for 30 minutes without stirring.
- Clarified butter or ghee firms at room temperature and hardens in the fridge; scoop and melt as needed.
- Ghee is commonly found in Indian grocery stores and many supermarkets, or you can make your own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cups
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65cal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 179mg | 7% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
