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Recipe

Popcorn Butter

ByJason Sobocinski October/November 2015 Issue
Scott Phillips

Yield:Makes about 1-1/4 cups

Buttered popcorn is delicious, so why not popcorn butter? This compound butter is not only delicious on fresh-baked bread or toast, it’s surprisingly tasty on basmati rice, or stirred into a pot of creamy risotto.

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  • 2 cups unsalted popped popcorn
  • 4 oz. (8 Tbs.) unsalted butter, at room temperature
  • 1/2 tsp. flaky sea salt, such as Maldon

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 10
  • Sodium (mg): 60
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Pulse the popcorn in a food processor until finely chopped. With an electric mixer or by hand, mix the popcorn with the butter and salt in a medium bowl until combined.
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Fine Cooking Magazine - November/December 2020

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