Browned Butter Popcorn

JUMP TO RECIPE

Happy National Popcorn Day! Isn’t popcorn such a fun snack? I like popcorn just about any kind of way. It’s great from the microwave, from a gourmet popcorn shop, from the movie theater, and even from the stovetop. I will admit that I don’t love pre-popped popcorn sold in the chip aisle at the grocery store, but I like it every other way!

Stovetop popcorn is a lot of fun for me. it’s actually more affordable than most other ways to make popcorn and it lends an opportunity to have some fun! This browned butter popcorn was made on accident, and I am so glad about it. When using a homemade microwave popcorn maker, some butter was added at the beginning of the cooking process and it ended up browning a bit. I decided to eat it anyway and I could not stop. It smelled and tasted so good!

If you follow me on Instagram, you know I am a fan of browned butter. It’s probably one of my favorite scents and flavors. It’s incredibly easy to make and can be served with anything! Try it with pasta or by making my Browned Butter Couscous Salad, but first, make this delicious browned butter mix for popcorn and devour every single bite. You can even try making my Nutella Popcorn recipe while you’re at it. Trust me, you’ll be so glad you did.

Print

With ImageWithout Image

Browned Butter Popcorn

Stovetop popcorn is a lot of fun to make. It’s actually more affordable than most other ways to make popcorn, and it lends an opportunity to have some fun! This browned butter popcorn was made on accident, and I am so glad about it.

Ingredients

Browned Butter Popcorn

• 4 tablespoons European butter (I recommend Kerrygold)
• 1 tablespoon kosher salt
• 1/2 tablespoon granulated garlic
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flake (more if you like it spicy)
• 2 tablespoon oil (grapeseed, coconut, or avocado oil)
• 2/3 cup popcorn kernels
• 2 tablespoon fresh parsley, finely chopped

Instructions

1. Begin by preparing the browned butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown. Once the butter has browned, remove from heat and stir in salt, garlic, paprika, and pepper flake. Set aside to allow butter to cool slightly.
2. Place a large pot over medium heat and add oil. Pour popcorn kernels into pot and seal pot with a lid. Allow kernels to heat up while watching pot closely. Once the first 2-3 kernels begin popping, give the pot a light shake to allow kernels to toss around oil and continue to pop. Do not remove from heat while shaking. Continue lightly shaking the pot until the pot is full of popped kernels, and you begin to hear the popping sound lessen. Carefully remove the lid, releasing steam.
3. Pour kernels into a large bowl and drizzle the warm browned butter mixture over popcorn. Toss popcorn and butter mixture with fresh parsley until evenly distributed.
4. Enjoy!

Notes

This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!

Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.