Buttery Sweet and Salty Popcorn
Ever so buttery popcorn!
Servings: 18 cups
Calories: 76kcal
Ingredients
- ⅔ cups popping corn see Notes
- 7 Tbsps ghee divided 2 + 5
- 1 tablespoon icing sugar
- 1 ¾ tsps regular sea salt (you will grind to a powder to make 2 teaspoons)
Instructions
- Using a spice grinder or a mortar and pestle, grind the sea salt to a fine powder similar to the consistency of the icing sugar. Then measure out 2 teaspoons of the powdery salt.
- Melt ghee and heat 2 Tbsps ghee in a large saucepan (with a lid for later) over medium high heat. Retain remaining ghee until corn is popped. Put 3 popcorn kernels in the pan. When the ghee is hot enough for them to pop take them out and pour in all the kernels.
- Cover the pan with the lid and gently shake the pan over the hot burner until there is about 3 seconds between kernels popping.
- Remove from heat and pour popped corn into a large bowl.
- Stir the salt and sugar together to mix evenly. Pour the remaining hot ghee over popped corn. Sieve half the sugar/salt over the popcorn and then toss. Sieve remaining sugar/salt mix and stir again till evenly mixed.
- Serve immediately or store in an airtight container. It will keep a few days without getting soggy.
Notes
Nutrition is per cup.
Movie popcorn is most often made with Butterfly popping kernels if you want the softer popcorn.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 259mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Iron: 1mg