I was inspired to post this when I read that you can make popcorn with clarified butter. I have been using olive oil forever and then adding margarine or butter to the hot pan, but now I can skip that step. Making clarified butter takes all of 45 seconds, less time than it takes to heat the pan and measure the kernels. And the flavor is pretty spot on. That is what I was hoping for, neatly flavored buttery popcorn in one simple step.
|butter, corn, salt|
|melt butter over medium heat (it goes fast)|
|strain butter into heavy pot|
|add kernels to cover bottom and toss to coat|
|cover with super high lid and cook on medium high|
|once popping slows to almost stopped remove from burner, it will keep popping|
|once it stops popping remove lid and see the all-in-one simplicity|
|season with salt/nutritional yeast/whatever you like|
Now to decide on the movie!