Best Brown Butter Stovetop Popcorn Recipe

Instructions:

1. Place the large stockpot over medium-high heat. Add the coconut oil and the 4 tablespoons of unsalted butter.
2. Watch the butter carefully. Once it melts, foams, and the solids turn light brown and smell nutty (this is brown butter), immediately add 3 test kernels to the pot and cover.
3. Wait for the three test kernels to pop. This indicates the oil is at the correct temperature. Remove the pot from the heat and discard the three popped kernels.
4. Add the remaining 1/2 cup of popcorn kernels to the pot. Place the lid back on securely. Gently shake the pot to coat all kernels in the hot fat.
5. Let the pot sit off the heat for exactly 30 seconds to equalize the temperature.
6. Return the pot to medium-high heat. Once the popping begins rapidly, gently shake the pot constantly on the burner, lifting the bottom slightly every few seconds to prevent scorching.
7. When the popping slows to 2–3 seconds between pops, immediately remove the pot from the heat. Keep the lid on for another 30 seconds to catch the last few pops.
8. Pour the popped corn into a very large serving bowl. Immediately sprinkle with the initial teaspoon of fine sea salt and toss vigorously.
9. If using, sprinkle with nutritional yeast and toss again. Finish with flaky sea salt for texture. Serve immediately.