Brown Butter and Hickory Bacon Salted Popcorn

April 17, 2013


Tbsp canola, peanut, vegetable or grapeseed oil (high smoke point oil)

1/3 cup of high quality popcorn kernels

1 3-quart covered saucepan

1 cup of butter - some will be reserved for future popping

J&D's Hickory Bacon Salt to taste


Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. Pour the brown butter through a strainer or cheesecloth into a small bowl. Do not disturb the residue at the bottom of the pan. Sprinkle J&D Hickory Bacon Salt to taste. Pour over popcorn and ENJOY!