Never again suffer soggy popcorn – this Butter Popcorn stays crispy for DAYS! Slightly sweet, lightly salty, with a heavenly real butter flavour, this is a much healthier alternative to other snacks and is 100% addictive.
Lightly Sweet ‘n Salty Butter Popcorn
Anyone who has attempted butter popcorn probably did what we all tried at some point: Douse fresh popcorn with regular melted better. Seems obvious enough, right? Only … you found after 10 minutes your popcorn turned soggy and sad (and totally ruined your movie night).
The reason it goes soggy is because butter contains 15% water. Yes, water is what is making your popcorn soggy!
So if you’re wondering how to keep popcorn from going soggy, the secret is to use clarified butter instead of normal butter. Clarified butter is just butter with the water evaporated out!
How to keep butter popcorn crispy
Use clarified butter or ghee instead of normal butter. Clarified butter is simply normal butter that’s simmered to evaporate the water component from the butter which is what makes popcorn soggy. Ghee is a type of clarified butter (tastes the same).
You can buy it or make it yourself (it’s dead easy). It also keeps for months, without refrigeration! In Australia, you’ll find ghee in the Indian section of supermarkets or at Indian grocers. Clarified butter can be found in specialty food stores in Australia, but it’s common in Europe.
What you need for Lightly Sweet ‘n Salty Butter Popcorn
Here’s what you need: Popcorn kernels, salt, icing sugar/powdered sugar and clarified butter to keep the popcorn crispy (it’s just simmered normal butter! Read on…).
Popcorn kernels
Just normal popcorn kernels. Make the popcorn any way you like – stove or popcorn maker. I’ve provided directions in the recipe card for stovetop popcorn.
Clarified butter (or ghee)
Why you need it – For an intense buttery flavour, and keeping your popcorn crispy instead of going soggy like with normal butter, as explained above;
How to make it (else buy it) – Melt butter and simmer for 10 minutes to evaporate the water content. See separate recipe for full directions – How to make Clarified Butter and Ghee.
Note: Ghee is a purer form of clarified butter that is used in Indian cooking. It tastes virtually the same as Clarified Butter which is more associated with European cookery (like Swiss Potato Rosti!), but it’s slightly nuttier (which is delicious!)
“Popcorn Salt“
Why you need it – Normal salt grains are too large to stick to popcorn. As you eat the popcorn it falls off and all ends up at the bottom of the bowl! We need finer salt, purpose-made for popcorn, that will stick.
How to make it – Just grind ordinary salt into a fine powder using a mortar and pestle, or a spice grinder. It takes seconds.
How much to use – I only use 1/2 teaspoon of popcorn salt for 13 cups of popcorn (which is 2/3 cup of kernels). This does not sound like much, but remember it’s much finer now and has halved in volume from the original regular salt. Also this popcorn is deliberately made to be only slightly salty because it also gets flavour from a touch of added sweetness. If you prefer just salted popcorn, add a little more.
Icing sugar / powdered sugar
Why you need it – Dusting the popcorn for a lightly sweet note. We need icing sugar/powdered sugar because normal sugar won’t stick to popcorn unless you use lots and you melt it, like with Caramel Popcorn or my variation of it, Christmas Popcorn Candy!
How to do it – Use a small sieve to sprinkle the icing/powdered sugar over the popcorn, for even coverage and to remove lumps.
How much to use – I only use 2 tablespoons which makes it lightly sweet. Because the whole point of this popcorn is that it’s slightly sweet and slightly salty, an addictive and can’t-stop-nibbling combination that won’t leave you reaching for glass after glass of water!
Storage: Keeping Butter Popcorn crispy for days!
Using clarified butter instead of normal butter means the popcorn will stay crispy for ages. 12-hour Star Wars marathon? Too easy. I’m talking days here! Super-handy snack stash, school lunches, and making ahead for parties.
As soon as the popcorn has fully cooled, transfer to an airtight container and store it in the pantry. Here are a few tips:
It will go stale sooner or later though! Popcorn does go stale quite quickly, being the fragile little things they are, so don’t leave them lying around uncovered for a long if you want to preserve freshness for another day;
Fully cool – Make sure it’s fully cool before putting the lid on. Impatience with this step results in condensation inside the container which will make your popcorn soggy (and so you will have come full circle🤣);
Bake to resuscitate – If your popcorn has gone a bit stale and needs a perk up, pour it into a baking pan (up to about 5cm/2″ deep is fine) then bake in a low 110°C/230°F oven for 30 minutes to dry it out. Note: There will be slight shrinkage.
So now you know the secrets to stay-crispy, ultra-buttery homemade popcorn! Well actually, those of you who are familiar with my Yellow Movie Popcorn recipe already know these tricks. We’re just bringing everyone else up to speed!
In case you need a reason to get on the Popcorn Train, here’s 6 reasons why you should should try homemade butter popcorn:
Really buttery flavour you can’t get from pre-made shop stuff!
Easy to make in large volumes;
Healthier than most snacks;
Versatile (eg. sweet Caramel Popcorn, Christmas Popcorn Candy or savoury Movie Popcorn);
Cheap; and
Has fun factor that appeals to kids and grown ups alike!
Movie night tonight?? – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Lightly Sweet ‘n Salty CRISPY Butter Popcorn
Ingredients
Popcorn:
- 2/3 cup popping corn
- 2 tbsp clarified butter or ghee , or oil, for stovetop popcorn(Note 1)
"Popcorn Salt":
- 1 tbsp salt (you won't use it all, Note 2)
Flavourings:
- 3 tbsp clarified butter or ghee , melted (Note 1)
- 1/2 tsp Popcorn Salt (per directions below)
- 2 tbsp icing sugar / powdered sugar
Instructions
Pop Popcorn
- Pop the kernels using your method of choice – either popcorn maker or stove (see next section)
Stovetop Popcorn
- Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop – this means the oil is now hot enough. Quickly remove test popcorn.
- Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once.
- Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl.
"Popcorn Salt"
- Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won't use it all, but it's harder to work with a smaller quantity than this.
Sprinkle & toss!
- Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar.
- Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance!
Recipe Notes:
Nutrition Information:
Life of Dozer
I huff and puff and express exasperation that he squishes his way into my already crowded shoot area…. but you and I both know that I secretly love that he’s always around!😂
Hi Nagi, can’t wait to try this. Can you make the popcorn on the stove with a non stick pan? Thank you.
Hi Gayle, as long as you have a lid on it, it should be fine 🙂 N x
I absolutely love your recipes and I have learned more from you than any other site. I want to thank you for all of your efforts and it is greatly appreciated! Excellent! I also love Dozer……❤️
Thanks so much Cynthia, that truly means the world 🥰 N x
I want to know how you took the lid off the saucepan without a kernel all of a sudden deciding to pop, and sending popcorn flying everywhere!
Guess popcorn is on the menu tonight. And a good cleanup afterwards
I like to live dangerously Lin – it always happens 😂 N x
Hello Nagi. Again thanks for sharing your fantastic recipes. And a big hug to Dozer. What a wonderful life he has. 🙂
Thanks so much Maria!!! N x
Yes please Popcorn 24/7, 365 salty one and no time to go stale in my place or yours if I am around. Dozer looks good amongst the cables. Happy, healthy weekend.
Oh I know it Vera, I eat it all even though I promise I won’t! N x
White cheddar popcorn recipe next please.
You’ve done it again! We were just sitting down to work out what movie to watch tonight when your recipe came in, so what choice did I have?!!! Best popcorn ever! I see this being a regular with our movie night. Thanks Nagi!
WOOT! Enjoy movie night Rebecca! N x
Thanks for showing us your production studio ! You are a great food photographer, and it’s interesting to see your setup.
Popcorn is on the menu! Agree that’s it’s fascinating to see your filming set up. You make it look so effortlessly simple but there’s clearly lots of effort going on behind the scenes! Hi to Dozer from Robin the Vizsla 👋
Hi Jim, I didn’t think anyone would be interested – let me know if you want to see more! N x
I agree with Jim. And I LOVE your videos! It would be wonderful to see how you work that magic! And can’t wait to see what Dozer is in to.
Nagi, popcorn will keep even longer in the fridge (like weeks!), just like anything crunchy like biscuits or crisps, taco shells etc.
However for me reheated popcorn loses it’s mojo so I prefer to just make enough for one face-stuffing or movie evening 🙂
Hi Mike, I prefer to leave it out – any moisture from the fridge equals SAD popcorn! N x
But the point is there is NO moisture in the fridge – it’s a completely dry environment. Trust me – anything crispy lasts weeks or months in the fridge and will not go soggy.
The problem Mike is that every time u open the fridge you get moisture from outside air causing condensation on food inside the cold fridge. Better to keep outisde of fridge.
I love the Cobs sweet salty popcorn. I most definitely will try this recipe.
You’ll be able to make it for a fraction of the price Danielle! N x
Love your humor and Dozer. You would be someone I would love to meet. Great cook and love your website. I live in California, and would love to see Where you live. Great website, love it.
Thanks so much E!! N x
I love, love, love your recipes! They are easy to follow and use easy to find ingredients, Thank You! I Love Dozer updates too! Sweet pup!! 💞
Thanks so much Caryn, I truly appreciate it!!! N x
This is fun for the weekend . . . and popcorn really is one of the healthiest snacks around ! But one is wise to check for prior salt additions as both Coles & Harris Farm selections mostly already contain a fair amount. The butter is incredibly easy to do but I oft buy the ghee just as I would butter . . . and, for Aussies, Coles, Woolies and Harris F all have a good choice. Am impressed by your shooting area – looking at the electricity needed just as well the power bill should be tax deductible 🙂 !!
Thank god it is Eha, lucky Dozer isn’t blocking the light or I’d be up for a higher power bill! N x
Love popcorn, what is the background you use Nagi ?
The set? I can’t give away al my secrets 😉 N x
This popcorn is the best! It got us through movie night in isolation and I will probably be sneaking into the cinema in the future.
Better than paying $10 for a small container at the cinema Mel!! N x
If I use ghee, do I need to boil it for 10 minutes??
Hi Merilynn, no, the 10 minute simmering of butter is used to make the ghee 🙂
Hint for Dozer’s Kong. Put a spoonful of (healthy stuff!) Peanut paste in it. It should keep him happy for a while. 😁😁
Perfect Lorraine, I’ll give it a go! N x
We use kongs all the time. Soften dog kibble with hot water, add peanut butter & mashed banana. Stuff kong with mixture and freeze. Ice cream treat for those hot days!