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However, you must make sure that you still take the time to remove the milk fats by skimming them off the boiling butter, or you will again end up with soggy popcorn.ĭrizzling the clarified butter across the popcorn should work almost as well as popping your own fresh kernels, but you may find that the flavor doesn’t get absorbed quite as well. If you’re in a hurry or you only have ready-popped corn, you can drizzle it with butter instead. Most people pop kernels in oil instead of butter, so this provides a middle ground that offers the best in terms of taste and texture. If you leave the milk fats in, they will get soaked into the corn as it pops and will make it soggy instead.īy taking the milk fats out, you ensure that you are essentially popping the kernels in oil, and this gives a better flavor and a better texture. Removing the milk fats helps to prevent the popcorn from going soggy because it increases the ratio of oil, and oil will keep the popcorn crispy, rather than making it soggy. It should take about 5 minutes for them all to pop, and they will be deliciously buttery, without being remotely soggy. Add half a cup of corn kernels and put a lid on the pan, and then increase the heat so that the kernels can start to pop. Next, add your clarified butter to a larger pan so there is space for the popcorn. Once you have removed all of the milk fat, the butter will be easier to cook with and will not burn as readily. If it helps, tip the pot toward you to encourage the foam to clump, and then you can scoop it out more easily.

Use a large spoon to skim it off the surface and discard it. You should see foam starting to form on the top of the liquid. Place the pan over a medium heat and bring the butter to a slow boil. It looks like a lot, but you are going to be removing the milk fats, which will decrease the quantity slightly. To make a batch for about 5 people, you will need to use two sticks of butter. To do this, you should start by adding some butter to a pan. You need to clarify the butter before you add the kernels. Don’t use normal butter or you will get soggy, unappetizing popcorn. You can make butter popcorn at home by popping the kernels in clarified butter. 6 Final Thoughts How Do You Make Butter Popcorn at Home?