Monday, January 12, 2015


Here are the secrets - clarified butter for the topping and coconut oil for the popping....

First up, gather those ingredients. For a large batch of popcorn you’ll need a 1/2 cup of kernels, 1 stick of butter (salted or unsalted, either works), salt, and two tablespoons coconut oil. The first step in my popcorn process is actually to clarify the butter. Put stick of butter in a glass measuring cup.  Microwave on high for 30-40 seconds, or until the butter is all melted and foamy.  You should start to see the butter separating into three layers—foam, clarified butter and milk solids. Don’t worry if the layers aren’t clear when you first take it out of the microwave, the layers will settle more as the butter cools.  Take a spoon and skim off as much of the foam on top as you can. Again, no need to be perfect. Just get as much as you can.  You’ll be left with a very clear, very yellow layer of clarified butter, with a layer of milk solids underneath.  Set that aside.  Melt coconut oil in large pot and add kernels swirling them around in oil (or a popcorn popper can be used).  After popping add salt and clarified butter to popcorn.  Time for Netflix!

No comments:

Post a Comment