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.
Popcorn is a great option – simply drizzle some olive oil over popped popcorn for a light, healthy snack. Ice cream can also be made with olive oil – simply substitute olive oil for butter or other fats in your favorite recipe. So next time you're looking for a healthy snack option, reach for the olive oil!
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.
When it's air-popped and lightly seasoned, popcorn is an efficiently healthy snack. That's because it is a whole grain, and high-fiber whole grains have been linked to a lower risk of heart disease, diabetes, some cancers and other health problems.
One of my happy discoveries was using infused extra virgin olive oil to give the popcorn a different flavour, instead of adding chocolate or caramel on top. I particularly liked using the orange and rosemary infused extra virgin olive oil.
Walnut, avocado or extra virgin olive oils are best when making popcorn on the stovetop. Canola oil is the next best option. Flaxseed and wheat germ oil shouldn't be heated, so they don't really work for popping popcorn.
You can use seasoning mixes or create your own by combining different spices. Some ideas for flavors include Classic Butter: Melted butter and a pinch of salt. Cheese Lovers: Sprinkle powdered cheddar cheese or nutritional yeast on the popcorn. Sweet & Salty: Mix caramel sauce with a dash of sea salt.
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.
Butterkist production is moved over to the new factory in Pontefract where it's stayed ever since. Everyone loves the taste so much, we decide the new heart logo has to feature on the bags. Our Butterkist boffins create exciting new flavours including Salted Caramel and Sour Cream & Chive.
Although similar, toffee and caramel are not the same. Toffee is made out of just caramelized sugar and butter, unlike caramel which contains corn syrup and sometimes milk or cream. As a result, toffee popcorn is more brittle and crunchy in flavor and has a distinct buttery taste.
Spray your plain popcorn lightly with tamari, Braggs aminos or coconut aminos. This will add a salty flavour and also help your other seasonings to stick. You can make salt and vinegar popcorn by dissolving some salt into your favourite vinegar, and spraying or sprinkling this over the popcorn.
If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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