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Best way to butter popcorn with less sog and without clarification?

Anyone have any methods to butter popcorn with less sog, but with regular butter not clarified butter?

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  1. I butter my corn as it pops. I use a heavy stainless pan, crank the heat to high, pour the oil in the pan, add butter, then popcorn. A couple of minutes later, I've got non-soggy buttered popcorn. It's basically browned butter and the taste is amazing. My 4 grandsons are addicted to it!

    2 Replies
    1. re: DuffyH

      How much butter do you add or a ratio of oil/butter?

      1. re: fldhkybnva

        I use roughly equal amounts, about 1/4 cup each in my 2 1/2-qt saucepan. I'll increase the oil to about 1/3 cup if I'm making a larger batch in the 4 1/2-qt pan, but still keep the butter at 1/2 stick. Any more butter tends to burn on the bottom of the pan (although the popped corn is fine). If I do have any burning, I clean it with Kleen King or an SOS pad. It comes out shiny as new.

        I use just enough corn to cover the bottom of the pan, plus about a tablespoon. I eyeball the kernels, so I sometimes get more unpopped kernels or the lid will lift a little from the volume of popped corn, but it always seems to work out fine.

        I tried adding salt to the pan (if I can butter the corn as it pops, why not salt it, too?) but the salt remained in the pan, hardly any on the popped corn.

    2. Really big bowl for the popcorn. Butter melted (I never clarify it for popcorn) and waiting to be added. Salt popcorn and then drizzle in butter as you toss it with big spoon, tongs or your other hand if you can take the heat.

        1. I always use cold butter. After you empty the pot of popcorn swirl the butter over the heat in the same pot. Before it's all melted start to pour it over the popcorn. When it hits the side of the pot during pouring it foams.
          Ahhh perfection.

          3 Replies
          1. re: Maryelle

            Let your popcorn sit for a minute or 2 before buttering. My whirlypop gives these instructions and I never get the sog.

            1. re: cleopatra999

              Do you wait to add seasoning as well if you are using them?

              1. re: fldhkybnva

                Yes I do, but I don't know if that is necessary. I just find the seasoning does not stick to unbuttered popcorn.

          2. IME the soggy comes from not letting the steam escape the popping/popped corn, not from the butter.

            1 Reply
            1. re: splatgirl

              I generally use an airpopper and not sure how much that matters but it's starting to taste a little like styrofoam to me and so I am planning to go back to the old tried and true stovetop method. For that, there is perhaps a bigger steam issue. Do you leave the lid ajar?