Posted By Laura in Entertaining, Family Recipes, Featured | 4 comments
While we were photographing for our ‘Ingredients for a Family Movie Night‘ post, I happened to post on my Instagram Stories that I was making Crunchy Butterscotch Popcorn. I immediately and repeatedly got asked for the recipe – so here it is.
We happen to have our own home-grown popcorn expert. Years ago, a very young Boy was fascinated by microwave popcorn – it was a rare treat, but watching it expand and pop in the microwave filled him with wonder. We wouldn’t buy it except on rare occasions, suggesting he figure out how to make it the old-fashioned (and healthy) way. So he did.
This post contains affiliate links – you don’t pay any more, but I may earn a teensy smidge of commission (which frankly just helps my coffee habit). But I never recommend something to you I wouldn’t recommend to my sister. And yes, I do love my sister.
He started with dragging our old air popper from the back of the cupboard – but the results were too cardboardy. Next he tried various home made microwave options – but they either scorched and melted the containers (yes, really), didn’t pop properly or the flavour was horrible. Strike Two.
So he did what all Gen Z’s do. He turned to YouTube – and began trying every method he could find until he perfected it. He’s still a popcorn freak. He loves nothing better than a gift of gourmet popcorn kernels (yes, they are a thing, and yes he really does get them every birthday and Christmas) Last Christmas we bought him a whirley-popper pan, which was apparently the top of the game. But until then he made popcorn to die for, any time anyone asked, inside 3 minutes. And this is his extensively researched, tried-and-tested foolproof method of popping. He personally loves a buttery salt flavour, and uses Flavacol as flavouring – it’s diacetyl free, don’t worry, but if you have a sensitivity then opt for the ones without the yellow colourings.
But for us? We love to share a bowl of the crisp super-sweet Crunchy Butterscotch Popcorn. It’s like Butterkist – only better. Made fresh, it’s not soft and a bit stale. Oh my, this stuff is SO good.
This recipe makes a family portion; enough to fill a large mixing bowl – way too much for just two; if it’s just the two of us, we halve it – or four dessert bowls if you’re sharing! Also excellent for when your kid beings his mates home and you suddenly acquire a house of teens looking for snacks. We always have a batch on the go on New Year’s Eve. Everyone loves a bowl of popcorn to pick at!
½ cup kernels (if you halve the butterscotch, then 40g of kernels is about right)
3tbs oil (peanut is best, standard rapeseed veg oil is fine; HIGH burn point and flavourless. No olive oil here!)
Popcorn Method
warm the oil and three kernels in a large heavy-bottomed pan with the lid on
when you hear the third kernel pop, the oil is hot enough
add all your kernels, and replace the lid.
holding the lid firmly on, start shaking the pan vigorously – keep those kernels moving as they pop.
when the popping stops, immediately remove from heat and tip into a large bowl
Butterscotch Ingredients
120g sugar (caster is best, but granulated works fine if it’s all you have)
120g butter
2tbs (be generous) golden syrup
Pre-heat oven to 150ºC / 300ºF / Gas Mark 2
Butterscotch Popcorn Method
Gently melt all ingredients on a low heat.
Let the mixture bubble for a minute
Pour the hot butterscotch sauce onto the popcorn in the bowl – you need to work fast here as it thickens quickly as it cools. Toss the corn around with two forks until the whole bowl is glazed.
Lay the sticky pale popcorn in a single layer on a non-stick baking sheet (or be sure to use greaseproof paper/non-stick tray liners) – you may need to do this in two halves if you don’t have a couple of baking trays.
Place in the oven and cook for ten minutes until golden brown
Remove from the oven – and resist eating it. It’ll be scorchio hot, and soft and sticky. Patience will pay off.
It’ll cool quickly – break up the clusters with a fork, and tip it into serving bowl (bowls if you’re sharing)
(when it’s hot, Butterscotch Popcorn is super-very-really sticky. You DO need a good non-stick pan – this is the Tesco GoCook Oven Tray, and it’s faultless. NOT part of our work with Tesco, this is my own pan which I bought a few months back. It’s a total steal at £8, far better than trays I’ve bought for three times the price.)
Crunchy Butterscotch Popcorn Alternatives:
Butter Almond Popcorn – add a teaspoon of almond extract to the melting pot. Add 120g flaked almonds, crushed, to the corn before coating it. Chocolate Crunch Popcorn – add a teaspoon of vanilla extract and a tablespoon of cocoa powder to the melting pot.
Olive oil is a healthy and tasty alternative to butter. There are several kinds of olive oil, but you want to choose one with a mild flavor for your popcorn. A good quality olive oil has a rich flavor and provides heart-healthy fats.
In a mortar or spice grinder, grind the nutritional yeast and salt together to make a fine powder. Pour the olive oil or melted butter over the popcorn. Sprinkle with the nutritional yeast mixture, toss with your hands to coat, and serve.
Nutritional yeast won't stick to your popcorn? No problem! You just need to mist your popped popcorn with a little bit of liquid so your seasonings can stick. You can fill a small spray bottle with water or one of the flavor ideas below to make misting easier.
Coconut oil is the most versatile butter substitute. You can spread it on your toast, pour it over popcorn, and use it when cooking and baking. Usually, coconut oil can be substituted for butter when baking. Just use extra virgin organic coconut oil and avoid hydrogenated varieties.
Ghee is excellent for seasoning your popcorn without making it soggy since it retains its wonderful nutty, buttery flavor while having a very low moisture level.
“The healthiest way to eat popcorn is typically air-popped with no oil or butter and minimal salt added,” Walsh says. “However, there are numerous bagged popcorn products that come pretty close to matching the nutritional facts of air-popped popcorn such as SkinnyPop or BoomChickaPop.”
There is no better fat on the planet for making popcorn than coconut oil. We use 100 percent coconut oil because not only is it more healthy than other fats, but it is the only way to give popcorn the distinctive and decadent flavor of butter without using actual butter.
We also checked in with one of our customers, Gary P, and he said coconut oil is his secret weapon for his popcorn machine. “This coconut oil is great for popping popcorn. The oil scoops out perfectly and melts for perfect coating of the kernels. The result is just great tasting popcorn,” said Gary.
The secret is to pop it in coconut oil and add Flavacol. Flavacol is a flavored salt that theaters use when popping the popcorn. You can buy Flavacol on Amazon.
A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.
If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.
The savory, umami taste of nutritional yeast comes from glutamaic acid, an amino acid that is formed during the drying process. Glutamic acid is a naturally occurring amino acid found in many fruits and vegetables and is not the same as the commercial additive monosodium glutamate.
Heat vegetable oil in a large pot over medium heat. Stir in popcorn kernels and sugar. Cover and shake the pot constantly to prevent sugar from burning. When popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and shake for a few minutes until popping stops.
If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.
Pop your popcorn in a dry pan or skillet, no oil. Controversial, I know, but I find that popping popcorn in hot oil increases the likelihood of burnt popcorn and dead kernels. Dry pan popping results in beautiful light popcorn that provides the perfect blank canvas for all your favorite seasonings.
Popcorn is usually not actually cooked in pure butter. The temperature required to create the pressure inside the kernel that is necessary for it to pop is high enough to cause butter to smoke and burn. Butter is generally melted and added after the popcorn is popped, or used in combination with some other oil.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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