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® Red Chili Brown Butter over low heat on the stovetop.
  8. Toss the popcorn with the 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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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma