Lightly Sweet ‘n Salty Crispy Butter Popcorn

A homemade take on the popular sweet-salty butter popcorn sold in stores. Made with clarified butter for intense flavor and long-lasting crunch. Perfect for parties, movies, or snacking, and it stays crispy for days.

Instructions

1. 1

   Pop kernels using your preferred method: stovetop or popcorn maker.

2. 2

   For stovetop: heat clarified butter in a large pot over medium-high. Test with a few kernels, remove once popped.

3. 3

   Add remaining kernels, shake to spread evenly, cover and return to heat. Shake pot gently once popping starts. Remove when popping slows to 3 seconds between pops. Transfer to a large bowl.

4. 4

   Grind salt in a mortar and pestle or spice grinder to a fine powder. This makes popcorn salt.

5. 5

   Drizzle melted clarified butter over popcorn. Sprinkle with half the salt and sift half the icing sugar over. Toss well.

6. 6

   Repeat with remaining salt and icing sugar. Toss again. Adjust sweetness and saltiness to taste.

Recipe Notes

• Clarified butter or ghee keeps popcorn crispy, unlike regular butter which contains water.

• Ghee can be bought in supermarkets or made at home, and it lasts for months at room temperature.

• Salt must be ground into fine powder to cling to popcorn, otherwise it falls to the bottom.

• Store in an airtight container once cooled. Remains crisp for days.

• To refresh softened popcorn, bake at 110°C / 230°F for 30 minutes without stirring.