See separate recipe for full directions – How to make Clarified Butter and Ghee. How to make it (else buy it) – Melt butter and simmer for 10 minutes to evaporate the water content. Why you need it – For an intense buttery flavour, and keeping your popcorn crispy instead of going soggy like with normal butter, as explained above I’ve provided directions in the recipe card for stovetop popcorn. Make the popcorn any way you like – stove or popcorn maker. Here’s what you need: Popcorn kernels, salt, icing sugar/powdered sugar and clarified butter to keep the popcorn crispy (it’s just simmered normal butter! Read on…).
What you need for Lightly Sweet ‘n Salty Butter Popcorn Clarified butter can be found in specialty food stores in Australia, but it’s common in Europe. It also keeps for months, without refrigeration! In Australia, you’ll find ghee in the Indian section of supermarkets or at Indian grocers.
You can buy it or make it yourself (it’s dead easy). Ghee is a type of clarified butter (tastes the same). Clarified butter is simply normal butter that’s simmered to evaporate the water component from the butter which is what makes popcorn soggy. Use clarified butter or ghee instead of normal butter.
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