Brown Butter Popcorn
Old school popcorn made with the nutty flavor of brown butter.
Equipment
- dutch oven
Ingredients
- 1/4 cup canola or coconut oil needs a high cookpoint
- 1/2 cup popcorn kernels
- 1/4 cup unsalted butter
- 1 1/2 tsp kosher salt
Instructions
- Heat 1/4 cup canola or coconut oil in a large dutch oven over medium heat, until shimmering.
- Add 1/2 cup popcorn kernels, 1/4 cup butter, and 1 1/2 tsp salt to the pot, swirling until the ingredients are all melted together. Immediately put the lid on, and continue to cook over medium heat, swirling every 30-60 seconds. Cook until you hear 3 second breaks in the popping, then remove from the heat, and tilt the lid about 1 inch, to allow steam to escape will the last few kernels pop.
- Pour the kernels into a large bowl, and enjoy!
Notes
This recipe is from Molly Baz's cookbook, Cook This Book, and the recipe is simply called "The Right way to Make Popcorn" - I completely agree. She recommends adding a tsp of ground turmeric, helping to mask the brownish tint from the browned butter - I don't mind that, and leave it out.