Ghee, or Indian-style clarified butter, is butter that's been simmered and the milk solids (proteins and sugars) skimmed off. This leaves a clear yellow oil that doesn't smoke when it's heated and doesn't go rancid quickly, but has a distinct toasty butter flavor.

Popcorn fans often want a buttery flavor, but plain butter is a bad choice for popping popcorn in a pot, because the proteins and sugars smoke and burn around the same temperature where it's hot enough to pop the kernels.

Vegetable oil is either flavorless or faintly bitter, and some high-temperature vegetable oils tend to start polymerizing (i.e. becoming plastic) when heated in small amounts. This is also not good for popcorn.

Good-quality popcorn popped in ghee reliably produces lots of "butterfly" popcorn with few unpopped "duds" and no scorched kernels or batches ruined by smoke.

Try it! I'm sure not going back to canola oil.

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[–] 19 points 3 years ago (3 children)

smacks forehead

That is a great idea! Coconut oil was ok,but kinda odd-flavored for popcorn ...

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  • [–] 5 points 3 years ago (2 children)

    Since ghee is so expensive, I usually do coconut oil and ghee mixed!

    I love ghee on my stovetop popcorn! A wok works great!

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  • [–] 6 points 3 years ago (2 children)

    Dude, my mom makes ghee out of milk. It costs literally nothing

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  • [–] 4 points 3 years ago (1 child)

    That's not true because you still have to buy the milk.

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    [–] 7 points 3 years ago* (last edited 3 years ago) (2 children)

    Avocado oil is great for popcorn. It doesn't add any flavor but I love the resulting texture: very crisp and clean. I like using red or blue corn because the contrast is visually appealing. You want long, skinny kernels to get the butterfly popcorn. Personally I'm crazy for cheesy popcorn, and the secret there is to find cheese powder with some savory herbs like oregano. I also love to do it with Kashmiri (floral hot Indian chili) powder.

    Important edit: Do NOT under any circumstance use chili popcorn to spice up Netflix & Chill. This is a snack for lonely degenerates who don't even masturbate daily any more. It's for watching war documentaries and French New Wave, not pervy cartoons and superhero throwdowns with a plot designed to be ignored while you finger your frenemies. You won't look worldly and sophisticated while you're driving somebody to the fucking hospital. Be responsible.

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    [–] 6 points 3 years ago* (3 children)

    I've always just used avocado oil. Sometimes coconut oil but that obviously leaves a faint hint of coconut that not everyone likes. I'll try ghee next time but I never heard of anyone trying to make pop corn with just butter in the pan. That sounds like a mistake folks only make once! lol

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    [–] 5 points 3 years ago (3 children)

    Never tried Ghee. I usually use canola, coconut, or bacon grease. I'm up for more buttery flavor though. Thanks!

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    [–] 5 points 3 years ago (1 child)

    …holy shit you’re a genius.

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  • [–] 4 points 3 years ago

    We use non-virgin olive oil. High smoke point, but good flavor.

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  • [–] 4 points 3 years ago (2 children)

    Don't some companies sell "popcorn oil"? What is that made of?

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  • [–] 4 points 3 years ago

    soybean oil, usually. and diacetyl can be added as a buttery flavoring.

    fun fact: diacetyl inhaled in large enough doses can cause bronchitis. this was a problem in popcorn facilities, hence the term "popcorn lung"

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  • [–] 4 points 3 years ago (1 child)

    For any dairy intolerant or vegan people here you can get a similar effect by clarifying a vegetable spread like Flora and adding salt until it tastes ‘buttery’ enough for you

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  • [–] 2 points 3 years ago

    Exactly. And don't use the vegan butter to pop the corn, just use some neutral vegetable oil like rapeseed oil there. After the corns have popped, just melt the vegan butter in a pan and drip it over your popcorn.

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  • [–] 4 points 3 years ago (2 children)

    Olive oil here. The market nearby doesn't sell canola oil because it was never popular. MSG is also great on popcorn.

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    [–] 3 points 3 years ago (3 children)

    Ghee sounds awesome for popcorn! I use refined coconut oil and Flavacol at the moment.

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    [–] 2 points 3 years ago

    Coconut oil

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  • [–] 2 points 3 years ago (1 child)

    Peanut Oil is the answer. High smoke point, taste negligible.

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  • [–] [S] 2 points 3 years ago
    1. Not buttery
    2. Although it probably doesn't kill the housemate with the peanut allergy, it makes them very uncomfortable and possibly costs them a significant medical bill.
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  • [–] 2 points 3 years ago

    Also, as far as i know, you can buy the same seasoning they put on the popcorn at the theaters. Its called flavacol.

    Also, beware of bagged popcorn a lot of the bags contain PFAS, which is supposedly bad for you.

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  • [–] 2 points 3 years ago

    After reading this post a few days back, I was inspired to get some Ghee and try it out. Absolutely delicious, thank you @fubo@lemmy.world!

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  • [+] 1 point 3 years ago

    Oh, that’s brilliant! We got a whirly-pop last Christmas and have just been using generic vegetable oil but it definitely doesn’t improve the taste any. Looking forward to trying this.

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  • Oh, that’s brilliant! We got a whirly-pop last Christmas and have just been using generic vegetable oil but it definitely doesn’t improve the taste any. Looking forward to trying this.

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  • Oh, that’s brilliant! We got a whirly-pop last Christmas and have just been using generic vegetable oil but it definitely doesn’t improve the taste any. Looking forward to trying this.

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  • Oh, that’s brilliant! We got a whirly-pop last Christmas and have just been using generic vegetable oil but it definitely doesn’t improve the taste any. Looking forward to trying this.

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  • Oh, that’s brilliant! We got a whirly-pop last Christmas and have just been using generic vegetable oil but it definitely doesn’t improve the taste any. Looking forward to trying this.

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  • [–] 1 point 3 years ago

    I use bacon grease.

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