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.
While the popcorn is hot, sprinkle the kernels with garlic powder or garlic salt. The seasoning will adhere to the kernels and infuse each bite with savory garlic flavor. Add a few pinches of shredded Parmesan cheese, too. The cheese will turn nice and tender amid the popcorn's heat.
Butter & salt, but grated Parmesan cheese & melted butter works well. If I want something sweet, I would enjoy coating my popcorn with caramel and any nut, preferably macadamia. For savory, I prefer coating the popcorn with melted butter, garlic powder, dried parsley and some salt, sometimes cheese.
We suggest using olive oil, as it's the healthiest oil option and it helps to create the ultimate crunch. We have recommended seasoning your popcorn with a drizzle of olive oil and a pinch of salt, but there are endless topping options for you to choose from.
You can use seasoning mixes or create your own by combining different spices. Some ideas for flavors include Classic Butter: Melted butter and a pinch of salt. Cheese Lovers: Sprinkle powdered cheddar cheese or nutritional yeast on the popcorn. Sweet & Salty: Mix caramel sauce with a dash of sea salt.
Regular butter contains water and milk solids, which lead to a soggy snack. The water and milk solids are removed from clarified butter and ghee. Pour half of the butter, toss, and then pour the remaining half so that you get more even coverage and a snack that is not soggy.
The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.
You add seasoning after popping the popcorn. However, keep in mind to always add your seasoning while the popcorn is still hot. That way, moisture residue from popping steam will help your seasoning stick to the popcorn.
Instead, these two key ingredients give movie theater popcorn its signature taste and smell: popcorn popping oil and popcorn seasoning. Yup, it's that simple. Popcorn popping oils come in a few varieties, including pure coconut oil or a blend of canola oil.
Is Eating Popcorn Safe for Dogs? Yes and no. Plain, air-popped popcorn is safe for dogs to eat in small quantities. Buttered popcorn or popcorn with other toppings is not safe for your dog on a regular basis, although eating a few dropped pieces here and there probably won't hurt them.
Two popular choices are canola and vegetable oil (both with a smoke point of 400 degrees Fahrenheit), thanks to their generally neutral flavor. Refined peanut oil (with a smoke point of 450 degrees Fahrenheit) is also recommended, especially if you like to infuse your popcorn with some of its nuttiness.
But avocado oil, olive oil, or safflower oil are good alternatives too. Nutritional yeast: I always use Bragg's! Salt: Fine sea salt (or even regular iodonized table salt) will do. Just add however much you like, to taste.
In addition to its variety of health benefits, most of those that have tried Himalayan sea salt say that it is far more flavorful than conventional table salt. And, it works incredibly well with most flavors of artisan popcorn which is why is included in three out of four of ours.
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.
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.
Keep in mind that the health benefits of popcorn can be lessened or negated if you add a lot of butter and salt to the snack. Both of these added ingredients can cause the saturated fat in popcorn to soar, sometimes between 20 and 57 grams. It's important to remember to eat your popcorn plain for the most benefits.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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