HONEY BROWN BUTTER POPCORN
Toasted brown butter adds a nutty richness and complements the honey’s floral sweetness. Finished with our Salt & Pepper blend, this elevated recipe kicks popcorn to new highs with a deliciously complex, satisfying sweet-savory crunch.
- 4 tbs unsalted butter
- 2 tbs coconut oil
- 1/2 cup popcorn kernels
- 3 tbs honey
- 1 tsp Sel Magique Salt & Pepper Blend
HONEY BROWN BUTTER TOPPING
- Melt the butter in a light-colored skillet over medium heat and swirl the pan occasionally to be sure the butter is cooking evenly. The butter will begin to foam to a toasty-brown color, don’t let it burn. Remove from heat and scrape any browned bits to loosen. Add the honey and Magique, and stir continuously until melted.
- Set a large deep pot on stove top over medium heat (a Le Creuset pot works great). Add the coconut oil and 3 kernels and close the lid. When you hear a pop, add the rest of the popcorn. Cover, keeping the lid 1/4" or so open to let the steam escape. If you keep the lid fully covered, you'll get popcorn that's not crispy. Cook, while keeping the lid ajar, until the popping slows - about 2-3 minutes. Remove from heat. Transfer the popcorn to a large bowl, and drizzle generously with the topping. Use two large wooden spoons to gently coat the popcorn. Serve immediately, and enjoy!