Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lightly Sweet ‘n Salty CRISPY Butter Popcorn Recipe
By no means once more endure soggy popcorn – this Butter Popcorn stays crispy for DAYS! Barely candy, calmly salty, with a heavenly actual butter flavour, it is a a lot more healthy various to different snacks and is 100% addictive.
Anybody who has tried butter popcorn in all probability did what all of us tried in some unspecified time in the future: Douse contemporary popcorn with common melted higher. Appears apparent sufficient, proper? Solely … you discovered after 10 minutes your popcorn turned soggy and unhappy (and completely ruined your film night time).
The explanation it goes soggy is as a result of butter incorporates 15% water. Sure, water is what’s making your popcorn soggy!
So in case you’re questioning learn how to preserve popcorn from going soggy, the key is to make use of clarified butter as a substitute of regular butter. Clarified butter is simply butter with the water evaporated out!
Tips on how to preserve butter popcorn crispy
Use clarified butter or ghee as a substitute of regular butter. Clarified butter is just regular butter that’s simmered to evaporate the water part from the butter which is what makes popcorn soggy. Ghee is a kind of clarified butter (tastes the identical).
You should purchase it or make it your self (it’s lifeless simple). It additionally retains for months, with out refrigeration! In Australia, you’ll discover ghee within the Indian part of supermarkets or at Indian grocers. Clarified butter may be present in specialty meals shops in Australia, however it’s widespread in Europe.
Right here’s what you want: Popcorn kernels, salt, icing sugar/powdered sugar and clarified butter to maintain the popcorn crispy (it’s simply simmered regular butter! Learn on…).
Simply regular popcorn kernels. Make the popcorn any approach you want – range or popcorn maker. I’ve supplied instructions within the recipe card for stovetop popcorn.
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Why you want it – For an intense buttery flavour, and maintaining your popcorn crispy as a substitute of going soggy like with regular butter, as defined above;
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Tips on how to make it (else purchase it) – Soften butter and simmer for 10 minutes to evaporate the water content material. See separate recipe for full instructions – Tips on how to make Clarified Butter and Ghee.
Be aware: Ghee is a purer type of clarified butter that’s utilized in Indian cooking. It tastes nearly the identical as Clarified Butter which is extra related to European cookery (like Swiss Potato Rosti!), however it’s barely nuttier (which is scrumptious!)
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Why you want it – Regular salt grains are too massive to stay to popcorn. As you eat the popcorn it falls off and all finally ends up on the backside of the bowl! We’d like finer salt, purpose-made for popcorn, that may stick.
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Tips on how to make it – Simply grind atypical salt right into a fantastic powder utilizing a mortar and pestle, or a spice grinder. It takes seconds.
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How a lot to make use of – I solely use 1/2 teaspoon of popcorn salt for 13 cups of popcorn (which is 2/3 cup of kernels). This doesn’t sound like a lot, however bear in mind it’s a lot finer now and has halved in quantity from the unique common salt. Additionally this popcorn is intentionally made to be solely barely salty as a result of it additionally will get flavour from a contact of added sweetness. In the event you want simply salted popcorn, add a bit extra.
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Why you want it – Dusting the popcorn for a calmly candy notice. We’d like icing sugar/powdered sugar as a result of regular sugar received’t stick with popcorn except you employ tons and also you soften it, like with Caramel Popcorn or my variation of it, Christmas Popcorn Sweet!
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Tips on how to do it – Use a small sieve to sprinkle the icing/powdered sugar over the popcorn, for even protection and to take away lumps.
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How a lot to make use of – I solely use 2 tablespoons which makes it calmly candy. As a result of the entire level of this popcorn is that it’s barely candy and barely salty, an addictive and might’t-stop-nibbling mixture that received’t depart you reaching for glass after glass of water!
Utilizing clarified butter as a substitute of regular butter means the popcorn will keep crispy for ages. 12-hour Star Wars marathon? Too simple. I’m speaking days right here! Tremendous-handy snack stash, college lunches, and making forward for events.
As quickly because the popcorn has totally cooled, switch to an hermetic container and retailer it within the pantry. Listed below are a couple of suggestions:
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It will go stale in the end although! Popcorn does go stale fairly shortly, being the delicate little issues they’re, so don’t depart them mendacity round uncovered for an extended if you wish to protect freshness for an additional day;
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Totally cool – Be sure that it’s totally cool earlier than placing the lid on. Impatience with this step leads to condensation contained in the container which can make your popcorn soggy (and so you’ll have come full circle🤣);
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Bake to resuscitate – In case your popcorn has gone a bit stale and wishes a perk up, pour it right into a baking pan (as much as about 5cm/2″ deep is ok) then bake in a low 110°C/230°F oven for half-hour to dry it out. Be aware: There shall be slight shrinkage.
So now you understand the secrets and techniques to stay-crispy, ultra-buttery selfmade popcorn! Nicely really, these of you who’re acquainted with my Yellow Film Popcorn recipe already know these tips. We’re simply bringing everybody else in control!
In case you want a purpose to get on the Popcorn Prepare, right here’s 6 explanation why you need to ought to strive selfmade butter popcorn:
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Actually buttery flavour you may’t get from pre-made store stuff!
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Simple to make in massive volumes;
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More healthy than most snacks;
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Versatile (eg. candy Caramel Popcorn, Christmas Popcorn Sweet or savoury Film Popcorn);
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Low-cost; and
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Has enjoyable issue that appeals to children and grown ups alike!
Film night time tonight?? – Johnsat x
Ingredients
- 2/3 cup popping corn
- 2 tbsp clarified butter or ghee , or oil, for stovetop popcorn(Note 1)
- 1 tbsp salt (you won't use it all, Note 2)
- 3 tbsp clarified butter or ghee , melted (Note 1)
- 1/2 tsp Popcorn Salt (per directions below)
- 2 tbsp icing sugar / powdered sugar
Instructions
- 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.
- 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.
- 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.
- 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
1. The secret to popcorn that stays crispy is to use clarified butter or ghee (same thing). It’s butter with all water removed so it has a more intense butter flavour and it won’t make your popcorn soggy.
Clarified butter & ghee firms up to a peanut butter like consistency when cool in the pantry, and into a very hard paste in the fridge. Just scoop and melt in the pot.
You’ll find ghee sold in jars in the Indian section of large supermarkets (Coles/Woolies) and Indian grocers. Or make your own – it’s super easy and cheaper, lasts for 3 months in the pantry and you will use it to pan-fry and roast everything!
In Europe/UK, clarified butter in jars is also quite common.
2. “Popcorn Salt” – You need to grind salt into a fine powder otherwise it won’t stick to the popcorn, it all ends up in the bottom of the bowl.
3. Storage – Transfer to airtight container as soon as it has fully cooled. It will stay quite crispy for days! Stovetop popped popcorn is crispier than air-popped (ie. popcorn maker).
Reviving popcorn: If your stored popcorn is softer than you’d like on retrieval, bake it at 110C/230F for 30 minutes (you can fill the pan 5cm/2″ deep), no stirring required. This makes it super crispy again!
4. Nutrition per cup of popcorn.
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