What is the best butter to use for popcorn?

Clarified butter (or ghee) is ideal. It has the rich flavor of real butter without the milk solids or water that can make popcorn soggy.

How do you make buttered popcorn crispy, not soggy?

Use clarified butter, apply it while the popcorn is warm, and toss thoroughly in a wide bowl. Avoid using too much at once—apply in layers.

Yes, but you need a nonstick or air-popper system. Oil helps with even popping and prevents burning, especially on the stovetop.

Garlic powder, smoked paprika, ranch seasoning, nutritional yeast, or even cayenne pepper all pair well with butter without overwhelming the flavor.

Rich, golden, and perfectly crisp—this buttered popcorn recipe uses clarified butter and stovetop popping for unbeatable flavor.

Scale

1/2 cup popcorn kernels

2 tbsp high-heat neutral oil (grapeseed or avocado)

3 tbsp clarified butter (ghee or homemade)

1/2 tsp fine popcorn salt

Optional: garlic powder, smoked paprika, nutritional yeast

Cook Mode Prevent your screen from going dark

Heat oil in a large, heavy-bottomed pot over medium heat. Add 2–3 test kernels.

When test kernels pop, add the rest of the popcorn and cover the pot.

Shake the pot every 10–15 seconds to avoid burning.

Once popping slows (2–3 seconds between pops), remove from heat.

In a separate pan, warm clarified butter if not already melted.

Place popcorn in a large bowl and drizzle half the butter while tossing.

Add the remaining butter and continue tossing for even coating.

Sprinkle with popcorn salt and any optional seasonings to taste.

Serve immediately or store in an airtight container once cooled.

Use clarified butter instead of regular melted butter to prevent sogginess.

Toss popcorn in batches to ensure even butter distribution.

Store leftovers in a metal or glass container, not plastic.

To reheat, place in a 250°F oven for 5–7 minutes—no foil.