Popcorn has been one of my favorite snacks for as long as I can remember. I used to always have microwave popcorn on hand (movie theater butter style) and I ate it all the time. But microwave popcorn is actually kind of expensive and not exactly healthy. In college I got an air popper* and it changed the game! I started making delicious (and dare I say artisanal) popcorn in my dorm room and that's when I really got obsessed. You can make it as healthy or unhealthy as you like. You can make it sweet or salty or chocolatey; the possibilities are endless! But my all time favorite is this super simple brown butter popcorn!
Over the next few weeks, I'll be posting some more of my favorite popcorn recipes! But to make great popcorn you only need to follow this very basic outline:
- ½ cup popcorn kernels
- ¼ cup oil or butter of some kind (olive oil, butter, coconut oil, canola oil, ghee, etc)
- whatever flavoring/toppings your heart desires!
The easiest way to make good popcorn at home is with an air popper*! It's quick, requires almost no cleanup and doesn't require extra oil to make popcorn. If you don't have an air popper*, you can easily pop it on the stove in a large pot! The only downside to this method is that you have to use extra oil to pop it in which can add calories (if you care about that kind of thing). You can also opt for a cool old school stove-top popcorn maker*, but a pot honestly works just as well.
How to make stove-top popcorn: In a large stock pot or dutch oven (with a lid) heat the ¼ cup of vegetable oil or coconut oil and 3 popcorn kernels over medium heat (don't forget to put the lid on). Once those kernels pop (about 2-3 minutes) add in the rest of the popcorn kernels and give the pot a shake to evenly coat the kernels in oil. Cover the pot and continue to cook the popcorn, giving the pot an occasional shake to ensure it doesn't burn. Once the kernels start to pop, watch closely until the popping sounds slow down to one pop every 2-3 seconds. Remove the lid and dump the popcorn into a large serving bowl.
***I cannot emphasize how important it is to keep the lid on the popcorn while it's popping. I carelessly forgot once. I was finding popcorn all over my kitchen for months afterwards.***
More Brown Butter Recipes
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Recipe Card
Brown Butter Popcorn
Special Equipment
Ingredients
- ½ cup popcorn kernels
- ¼ cup unsalted brown butter, melted
- ½ teaspoon kosher salt, to taste
Instructions
- Using an air popper, pop the popcorn according to manufacturer instructions (see notes for stove-top popcorn), then dump into a large serving bowl.
- In a small pot, melt butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma, about 5 minutes. Once you start seeing brown specs, let cook for just a few seconds longer until the butter is golden (watch very carefully or it will burn). Remove from the heat and let cool for about 10 minutes. Then pour over the popcorn.
- Toss the popcorn until it's evenly coated and season with salt to taste.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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