You eat popcorn with butter by first using clarified butter to pop the kernels, then adding more butter after popping. Here's a detailed breakdown of how to do it effectively, incorporating information from the provided reference:
The Buttered Popcorn Process
The key to delicious, buttery popcorn is to use butter at different stages of preparation. Here's how:
Initial Butter for Popping
- Heat the Butter: Begin by heating 2 tablespoons of clarified butter in a 7- to 9-quart stockpot over medium-high heat.
- Test with Kernels: Add a few popcorn kernels to the melted butter and let them pop. This is to ensure your butter is hot enough.
- Add Remaining Kernels: Once the test kernels have popped, add the rest of the popcorn kernels to the pot.
- Coat the Kernels: Swirl the pot to ensure all kernels are evenly coated in the melted butter.
Second Butter Application
- Pour Remaining Butter: Once the kernels are popped, pour the remaining 4 tablespoons of melted butter over the popcorn.
- Toss to Coat: Toss the popcorn gently to ensure it is fully coated with the melted butter.
- Add Salt: Sprinkle the buttered popcorn with salt to taste.
Tips for Perfect Buttered Popcorn
- Clarified Butter is Key: Using clarified butter prevents the milk solids from burning, resulting in a cleaner flavor.
- Don't Overcrowd the Pot: Make sure there is enough space for the popcorn to expand while popping.
- Toss Gently: Be gentle when tossing to avoid breaking the popcorn.
Enjoying Your Buttered Popcorn
Once the popcorn is fully buttered and salted, serve it immediately. It can be eaten with your hands or using a bowl, depending on your preference.
