Why you need it – Dusting the popcorn for a lightly sweet note. If you prefer just salted popcorn, add a little more. Also this popcorn is deliberately made to be only slightly salty because it also gets flavour from a touch of added sweetness. This does not sound like much, but remember it’s much finer now and has halved in volume from the original regular salt. How much to use – I only use 1/2 teaspoon of popcorn salt for 13 cups of popcorn (which is 2/3 cup of kernels).
CLARIFIED BUTTER FOR POPCORN HOW TO
How to make it – Just grind ordinary salt into a fine powder using a mortar and pestle, or a spice grinder. As you eat the popcorn it falls off and all ends up at the bottom of the bowl! We need finer salt, purpose-made for popcorn, that will stick. Why you need it – Normal salt grains are too large to stick to popcorn. It tastes virtually the same as Clarified Butter which is more associated with European cookery (like Swiss Potato Rosti!), but it’s slightly nuttier (which is delicious!) “ Popcorn Salt“ Note: Ghee is a purer form of clarified butter that is used in Indian cooking.
CLARIFIED BUTTER FOR POPCORN FULL
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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