Buzz
I wasn’t entirely opposed to the fluffy popcorn popped in clarified butter, but it left me underwhelmed—until I added a pinch of salt. 'It’s because you drown your popcorn,' my boyfriend quipped, tossing another handful into his mouth. 'That’s why it’s not your thing. You’d rather smother it in butter.'
On the internet, I stumbled upon a claim that using ghee as a popping oil would deliver a buttery taste without sogginess or grease—and they weren’t wrong. The popcorn did indeed have a buttery flavor, but it was subtle, and I’m not one for subtlety. It had just a light buttering, enough for someone who likes butter but doesn’t want to overdo it. This was the ideal popcorn for my boyfriend.
If you’re like my boyfriend and prefer crisp, lightly buttered popcorn that isn’t greasy, I highly recommend popping your kernels in ghee or clarified butter (they’re almost the same, with one key difference). Even if you’re a fan of drenched butter like me, you’ll probably enjoy it once you sprinkle a bit of salt on top.
Don’t be shy with the ghee.
When popping corn in ghee, go all in. The more fat you use, the closer your popcorn gets to a fried texture, crispy and similar to a potato chip.
There are two methods for measuring ghee: the precise way and the Cameron Diaz way. The precise method calls for 1/2 cup of ghee for every 1/3 cup of unpopped kernels. It may sound excessive, but it creates ultra-crispy, non-greasy popcorn. The Cameron Diaz method, on the other hand, is more relaxed—just melt enough ghee in your pot to fill the bottom, ‘around the curve,’ then add the popcorn until the fat barely covers the kernels.
Once your ghee is measured, cover the pot and let the corn pop without shaking. As the kernels pop and rise, you might need to hold the lid to keep it from spilling. When the popping slows, transfer your popcorn to a large bowl and add your seasoning.
You simply must season it with salt.
Salt does more than just make things taste salty—it elevates the other flavors, particularly butter. When I tried the ghee-popped popcorn without any salt, it was quite disappointing; I had to strain my taste buds to detect the butter. But with just a few sprinkles of fine sea salt, the flavor transformed, intensifying the butteriness and making the popcorn taste rich and indulgent.
I’m not sure I’ll ever become a fully reformed popcorn enthusiast—I prefer mine nearly drenched in butter—but it's good to have a more balanced way of enjoying buttered popcorn when needed. (Though, let's face it, I’m not exactly known for being reasonable. Perhaps this popcorn will be the exception.)
