Popcorn doesn't need much to become dangerously moreish. Freshly popped kernels are tossed through Lard Ass Sweet Vanilla Cultured Butter, creating a warm vanilla richness balanced by just enough sea salt. Simple, buttery and far better than anything from a packet.
INGREDIENTS
½ cup (100g) popcorn kernels
2 tbsp neutral oil, such as vegetable or grapeseed oil
50g Lard Ass Sweet Vanilla Cultured Butter
¼ tsp fine sea salt, or to taste
METHOD
Heat the oil and three popcorn kernels in a large, heavy-based saucepan over medium-high heat. Cover with a lid.
When the test kernels pop, briefly remove the pan from the heat and add the remaining kernels. Shake gently to coat them in the oil, then return the pan to the heat and replace the lid.
Cook, shaking the pan occasionally, until the popping slows to around two seconds between pops. Remove from the heat immediately.
Meanwhile, gently melt the Lard Ass Sweet Vanilla Cultured Butter without allowing it to brown.
Transfer the popcorn to a large bowl. Pour over the melted butter while tossing continuously, then season with sea salt and serve warm.
MICROWAVE METHOD
Place the kernels in a large microwave-safe bowl and cover with a vented microwave-safe lid. Microwave on high for 3–4 minutes, stopping when the popping slows to around two seconds between pops. Toss with the melted Lard Ass Sweet Vanilla Cultured Butter and sea salt.
TIP
Do not use the butter to pop the kernels, as the milk solids may burn before all the popcorn has opened.
