Posted By Laura in Entertaining, Family Recipes, Featured | 4 comments
While we were photographing for our ‘Ingredients for a Family Movie Night‘ post, I happened to post on my Instagram Stories that I was making Crunchy Butterscotch Popcorn. I immediately and repeatedly got asked for the recipe – so here it is.
We happen to have our own home-grown popcorn expert. Years ago, a very young Boy was fascinated by microwave popcorn – it was a rare treat, but watching it expand and pop in the microwave filled him with wonder. We wouldn’t buy it except on rare occasions, suggesting he figure out how to make it the old-fashioned (and healthy) way. So he did.
This post contains affiliate links – you don’t pay any more, but I may earn a teensy smidge of commission (which frankly just helps my coffee habit). But I never recommend something to you I wouldn’t recommend to my sister. And yes, I do love my sister.
He started with dragging our old air popper from the back of the cupboard – but the results were too cardboardy. Next he tried various home made microwave options – but they either scorched and melted the containers (yes, really), didn’t pop properly or the flavour was horrible. Strike Two.
So he did what all Gen Z’s do. He turned to YouTube – and began trying every method he could find until he perfected it. He’s still a popcorn freak. He loves nothing better than a gift of gourmet popcorn kernels (yes, they are a thing, and yes he really does get them every birthday and Christmas) Last Christmas we bought him a whirley-popper pan, which was apparently the top of the game. But until then he made popcorn to die for, any time anyone asked, inside 3 minutes. And this is his extensively researched, tried-and-tested foolproof method of popping. He personally loves a buttery salt flavour, and uses Flavacol as flavouring – it’s diacetyl free, don’t worry, but if you have a sensitivity then opt for the ones without the yellow colourings.
But for us? We love to share a bowl of the crisp super-sweet Crunchy Butterscotch Popcorn. It’s like Butterkist – only better. Made fresh, it’s not soft and a bit stale. Oh my, this stuff is SO good.
This recipe makes a family portion; enough to fill a large mixing bowl – way too much for just two; if it’s just the two of us, we halve it – or four dessert bowls if you’re sharing! Also excellent for when your kid beings his mates home and you suddenly acquire a house of teens looking for snacks. We always have a batch on the go on New Year’s Eve. Everyone loves a bowl of popcorn to pick at!
½ cup kernels (if you halve the butterscotch, then 40g of kernels is about right)
3tbs oil (peanut is best, standard rapeseed veg oil is fine; HIGH burn point and flavourless. No olive oil here!)
Popcorn Method
warm the oil and three kernels in a large heavy-bottomed pan with the lid on
when you hear the third kernel pop, the oil is hot enough
add all your kernels, and replace the lid.
holding the lid firmly on, start shaking the pan vigorously – keep those kernels moving as they pop.
when the popping stops, immediately remove from heat and tip into a large bowl
Butterscotch Ingredients
120g sugar (caster is best, but granulated works fine if it’s all you have)
120g butter
2tbs (be generous) golden syrup
Pre-heat oven to 150ºC / 300ºF / Gas Mark 2
Butterscotch Popcorn Method
Gently melt all ingredients on a low heat.
Let the mixture bubble for a minute
Pour the hot butterscotch sauce onto the popcorn in the bowl – you need to work fast here as it thickens quickly as it cools. Toss the corn around with two forks until the whole bowl is glazed.
Lay the sticky pale popcorn in a single layer on a non-stick baking sheet (or be sure to use greaseproof paper/non-stick tray liners) – you may need to do this in two halves if you don’t have a couple of baking trays.
Place in the oven and cook for ten minutes until golden brown
Remove from the oven – and resist eating it. It’ll be scorchio hot, and soft and sticky. Patience will pay off.
It’ll cool quickly – break up the clusters with a fork, and tip it into serving bowl (bowls if you’re sharing)
(when it’s hot, Butterscotch Popcorn is super-very-really sticky. You DO need a good non-stick pan – this is the Tesco GoCook Oven Tray, and it’s faultless. NOT part of our work with Tesco, this is my own pan which I bought a few months back. It’s a total steal at £8, far better than trays I’ve bought for three times the price.)
Crunchy Butterscotch Popcorn Alternatives:
Butter Almond Popcorn – add a teaspoon of almond extract to the melting pot. Add 120g flaked almonds, crushed, to the corn before coating it. Chocolate Crunch Popcorn – add a teaspoon of vanilla extract and a tablespoon of cocoa powder to the melting pot.
The most important tip for flavoring your popcorn, no matter what kind of topping you use, is to flavor it when it's still warm from the stove or microwave. Whether you're dressing it with butter, oil, melted chocolate, or spices, they'll adhere and absorb best when the popcorn is still warm.
It's "pop"tastic! Enjoy Butterkist's Sweet Popcorn for only £1.25 - you won't find a better price for a delicious snack! Guaranteed to satisfy your sweet tooth, it's air-popped with a tasty sweet flavour.
While the popcorn is hot, sprinkle the kernels with garlic powder or garlic salt. The seasoning will adhere to the kernels and infuse each bite with savory garlic flavor. Add a few pinches of shredded Parmesan cheese, too. The cheese will turn nice and tender amid the popcorn's heat.
My method is to melt the butter then pour it into a large empty bowl and roll the bowl around to spread over the surface. Then dump the hot popped popcorn in, and use a spoon to stir it and mix it up well. Each popcorn will pick up just a bit of butter on each one, and none will be soggy. Works well for me.
Oil also matters in the popping process. The old saying that oil and water don't mix is true - but actually popping popcorn in oil helps in this case. The oil can coat the popped corn and then helps repel the moisture from the kernel, essentially acting as a protective barrier to your crunchy snack.
The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.
It's a personal preference—and there are certainly people who eat both and wouldn't even notice the difference.” AMC, Regal, and Marcus theaters use coconut oil, while Cinemark opts for canola, and other regional chains use a blend.
SPICES: Spices are one of the easiest and healthiest ways to create popcorn seasonings. Chili powder, garlic powder, dried herbs, cumin, cayenne powder, cinnamon, nutmeg and paprika all taste great in a variety of combinations.
Wet popping involves popping the kernels in an oil. Due to the heat required, we recommend an oil with a high smoke point above 220°C such as Rice Bran oil, or Coconut oil. Popping your kernels in oil enhances the nutty corn flavour and aids in holding onto seasonings.
All of our popped popcorn and Popcorners are suitable for vegetarians and our microwave popcorn is also suitable for vegans. Some of our ready-popped popcorn contains added milk or has a may contain warning for milk, therefore please see individual packs for full details.
Heat up a frying pan, chuck some kernels in, swish it around and voila. Simple, easy, fast. Secondly, it's an incredibly healthy version of the usual salt-laden, butter-coated popcorn. No oil or salt in sight for these perfectly air popped babies.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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