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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?

            2. I pop popcorn in bacon grease (or oil) in a large deep skillet covered with a grease spatter screen to allow steam to escape (steam can make popcorn soggy/tough). When it's done, I dump it into a large bowl and add butter to the hot pan. I let it foam/brown a bit (ensuring that all of the water in the butter has cooked off), then drizzle over the popcorn. Since I pop in bacon fat, though, I find that I don't need much if any butter - the bacon fat adds plenty of flavor. Salt with Diamond Crystal "The Finer Salt."

              3 Replies
              1. re: biondanonima

                "I pop popcorn in bacon grease..." <swoon>

                1. re: biondanonima

                  I pop in my wok with a metal colander turned upside down as the lid - steam escapes ;- )

                  1. re: Cynsa

                    I love this idea, but don't own a wok. Some steam escapes my SS saucepan, but maybe wrapping vented foil over the top would work better. I'll give it a try tomorrow. Already made popcorn today!

                2. Wow! I will definitely be using the suggestions in this thread and reporting back in the very near future. I converted to stovetop popcorn several years ago but with my inability to impart any butter flavor without sog I thought to myself, oh what the hell let's just go back to the microwave stuff and grab a box of butter popcorn. The first thing I did when I get home was pop a bag to enjoy while watching the football game and the beast I met was quite awful. Although my popcorn was usually soggy, it imparted a wonderful smell throughout the house that made you want a bucket of popcorn, the texture was crunchy with a flavorful corn taste. The bag of Jolly Time was none of the above - the smell was awful and not the smell that emits from a movie theater or your stovetop, the texture was a close cousin of styrofoam, and the flavor was something other than seasoned popcorn - it's hard to describe but it didn't seem to resemble butter or corn but if it makes any sense tasted just how it smelled. I know that you all are probably familiar with the disappointment of microwave popcorn and that's why you have tried and true stove top methods. I have learned my lesson, I will never abandon the good ol' stovetop again. My Christmas grocery list included coconut oil which I haven't used yet but opened to take a whiff and it's already calling my name. Hopefully the tips here will resurrect my popcorn and save my popcorn craving. Thanks for the help.

                  1. I have one of those pots that has a stirrer at the bottom. I heat the oil and put three pieces of corn in there and when they pop I throw in some butter and the rest of the popping corn. It's never failed me yet. No burned butter, and the corn has been exposed to the butter along with the oil. WIN!