Thoughts while driving home from work:
Why don’t people use turn signals? Will they stop making them in cars one day because they’re deemed unnecessary? I have all that butter in the fridge. Thank heavens they sell Kerrygold at Costco. There isn’t enough browned butter in my life. Wait. When was the last time I had kettle corn? Does that mean I haven’t been to a Farmer’s Market in awhile? Can I have popcorn for dinner? Why is that guy brushing his teeth while driving? How can you not text but you can brush your teeth while driving? Another person not using a turn signal. WHAT IS UP, PEOPLE?!! Is it time to listen to Marky Mark yet? I think it’s been an hour. Popcorn in my future. Please and thank you.
Popcorn kernels get popped. A nutty brown butter mixture gets a brown sugar treatment and coats the hot popcorn. Sea salt makes an appearance and we have the most lovely salty sweet crunchy combination.
Just when you think you think there hasn’t been enough sweetness in a handful or popcorn, a caramelized crunchy bit makes its way into your mouth. There it is. Just what you’ve been looking for. Then you get a bite of a salty buttery popcorn kernel and all is right with the world. Back and forth…forever…
And we’re off.
Simple is really best, isn’t it?
Coconut oil goes into my Whirley-Pop along with POPCORN!
I used a nice blend of kernels.
Bing bang boom. Transfer the popcorn to two LARGE bowls.
Now we brown butter.
And brown sugar gets melted into the butter. A teaspoon of water goes into the mixture.
Drizzle it on the popcorn. Half in one bowl. Half in the other.
Stir and toss the popcorn back & forth in the bowls to saturate the kernels. Salt it up!
If Cooper didn’t freak out over a Lego piece breaking, I’d have more pictures of this process. KIDS.
Divide! Serve it up!
Get in there. Cooper did.
I SPY A SUGARY BIT.
So does COOPER!
Get in there.
makes about 14 cups
recipe adapted from Real Simple Magazine
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1 teaspoon sea salt
Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and move pot back and forth (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove. Divide the popcorn between two large bowls.
Cook butter in a medium skillet over medium heat, stirring until the butter foams and browns, about 6 to 8 minutes. Stir in brown sugar and 1 teaspoon water until dissolved.
Working quickly, drizzle brown butter sugar mixture into both bowls of popcorn and toss well to coat the popcorn. Transfer popcorn back and forth between both bowls several times to help saturate the popcorn. Sprinkle with sea salt and serve immediately.