How to Keep Buttered Popcorn From Getting Tough
Popcorn kernels become tough from excess water. This can occur during popping if you leave the lid on a stove top popper or after you add the butter. The type of butter used will also play a role. Regular melted butter contains more water than clarified butter. Clarified butter, also called ghee or drawn butter, does not have this water or the milk solids so it stays fresher longs and will not make your popcorn soggy or tough. There are ways to pop up crispy popcorn and keep it that way even after adding butter to it. The trick is to get rid of as much moisture from the popped corn as possible. Does this Spark an idea?
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Things You'll Need
- Baking pan
- Butter
- Saucepan
- Cheesecloth-lined colander
- Measuring cup with pouring spout
- Airtight container
Instructions
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Pop the popcorn with the lid slightly ajar if using the stove top method. Prepare popcorn using other methods as usual.
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Spread the warm popcorn onto a baking sheet in a single layer to cool and crisp before adding the butter.
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Clarify butter to remove some of the water, which makes popcorn tough. Melt the butter over low heat in a saucepan.
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Pour the melted butter through a cheesecloth-lined colander into a measuring cup underneath.
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Cool the clarified butter to room temperature.
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Evenly pour the clarified butter over the popcorn in the baking pan and toss to coat.
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Store the buttered popcorn in an air-tight container in the refrigerator.
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Spread the popcorn out onto a baking sheet and bake at 325 degrees Fahrenheit for five to 10 minutes before serving to rewarm the popcorn and crisp the kernels.
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References
- Photo Credit popcorn isolated image by Ray Kasprzak from Fotolia.com Butter image by Cornelia Pithart from Fotolia.com
