With the ones they give me at the grocery store, if they were two big popcorn bowls (in addition to what you're serving it in,.One of them seems similar to my method, but not quite. toss it several times for each bit of butter dropped on the popcorn - this tends to distribute the butter over several pieces as they contact each other.Ī lot of these answers seem quite complicated, or not to apply to air-popped popcorn.Use a light weight bowl such as plastic so you can toss with one hand while dripping the butter (not too close) with the other hand.just a small amount of butter at a time (per drizzle, hot so it comes out in smaller amounts over the pan rim).It took just a little practice, but it results in a pretty good coating without over saturation for me. I then drizzle it over an overly large bowl with the popcorn in it while I toss the popcorn. The butter is hot enough to be thin so it gets applied in smaller amounts at a time. The leftover heat melts the butter pretty fast (actually it slightly browns but that is desired by me). I then toss in the amount of butter I desire to apply. Make the popcorn in the usual manner, then turn the heat off on the pan. I make my butter for my popcorn in the same pan. I guarantee you will have your perfect popcorn :) in about 5 minutes. To you closed to protect you from the popping corn.Ī little complicated? May sound like it, but it isn't really. The lid on the side that is away from your face while keeping the side closest When the popcorn starts popping you need to let the steam out, so open Low heat the popcorn will get to the desired temperature, even in low heat. Place the kernels in the pan with the butter and cover it. Now you have removed the liquids from your butter it is now rendered. Remove the rest of the foam (try to get rid of almost all of it).(You might want to keep the heat on medium and remove the pan once in a while and then put it back.) Put the butter back on the heat, but be careful not to burn it.Remove from heat and scrape the foam off with a spoon.
Allow butter to boil in a pan on the stovetop and a white foam to build up on the top of the melted butter.Use real butter and render it before you put in the popcorn kernels.
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