Brown Butter Popcorn


Makes 2 Servings
  • ¼ c. (50g) Popcorn Kernels
  • 4 oz. (113g) Whole Butter
  • 2 Tbsp. (35g) Milk Powder
  • 4 Tbsp. (55g) Black & Bolyard® Red Chili Brown Butter
  • 2 limes for zesting
  • Sea Salt to taste


  1. In a small saucepan, melt the whole butter until foamy over medium-low heat.
  2. Add all of the milk powder to the melted butter and whisk continuously.
  3. Toast the milk solids in the butter over the heat until golden brown and fragrant.
  4. Prepare a tray lined with paper towels.
  5. Using a fine mesh sieve, strain the toasted milk solids and transfer to the prepared tray and let cool to room temperature. If desired, reserve this butter for another use.
  6. Use a hot air popcorn machine to fully pop the kernels into a bowl.
  7. Melt the Black & Bolyard® Aleppo Pepper Brown Butter over low heat on the stovetop.
  8. Toss the popcorn with the Black & Bolyard™ Brown Butter and toasted milk solids, shaking constantly.
  9. Sprinkle with sea salt to taste, while still shaking the bowl often to ensure an even incorporation of the ingredients.
  10. Divide popcorn into serving bowls and indulge.

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