POPCORN BUTTER SALT RECIPES

Steps:

• Start by melting your Unsalted Butter (1 cup) over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.
• Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam, sputter and the coloring will get darker.
• Once the butter has developed a deep golden brown color, pour into a heatproof glass container and set aside
• Heat a large, heavy-bottom pot over medium heat and add the Coconut Oil (2 tablespoon).
• Once the oil is hot, add one test kernel to the pot and cover. As soon as the test kernel has popped, place the rest of the Popcorn Kernels (1/2 cup) into the oil and cover.
• Once the kernels begin popping, shake every 10 seconds or so until you hear the popping slow down then remove from heat.
• Add your browned butter and Sea Salt (1 teaspoon) to your popcorn and fold with a spatula to make sure every kernel is covered with that beautiful butter and top with salt.

Steps:

• Preheat oven to 275°F.
• Stir together brown sugar, light corn syrup, unsalted butter, and sorghum syrup in a medium saucepan over medium. Cook, stirring occasionally, until butter is melted and sugar is dissolved, about 5 minutes.
• Remove from heat; stir in blended Scotch whisky and baking soda. (Mixture should lighten significantly in color and begin to bubble.) Place unsalted popped popcorn in a large bowl; pour brown sugar mixture over popcorn in a slow, steady stream, stirring to coat completely.
• Spread popcorn in a single layer on a baking sheet lined with parchment paper. Sprinkle evenly with flaky sea salt (such as Maldon). Bake in preheated oven 1 hour, stirring every 15 minutes. Remove from oven, and let stand at room temperature until completely dry, about 30 minutes.