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Melt 1/4 cup clarified butter or ghee in a small saucepan over medium heat. (Alternatively, add the clarified butter or ghee to a small, microwave-safe bowl and microwave until melted.) Heat the coconut oil. Melt 2 tablespoons coconut oil in a 7- to 9-quart stockpot over medium-high heat. Add tester kernels.
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Use a lightly floured surface to prevent the dough from sticking. Roll the dough in one direction, applying even pressure to maintain an even thickness. If the dough starts to stick, sprinkle a little more flour on top. Roll the dough into a rectangle shape to make it easier to shape the rolls.
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Make sure it is clean and in good working condition. Next, gather the popcorn kernels, butter, and salt. The popcorn kernels should be fresh and high-quality for the best results. Measure out the desired amount of popcorn and place it in the popcorn maker. Melt the butter and set it aside.
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Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn. Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly.
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To make butter popcorn using the easypop popcorn maker, start by melting butter in a separate bowl. Once the butter is melted, set it aside. Next, prepare the easypop popcorn maker by adding the desired amount of popcorn kernels. Turn on the machine and watch as the kernels pop into fluffy, airy goodness.
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How to Make. Step 1: Place a large heavy pot or Dutch oven pot on medium heat to warm up. Pour in enough butter to cover the base of the pot in a thin layer. Add in 2 kernels, place the lid on, and listen for them to pop. Step 2: Once the two kernels have popped, add the rest of the popcorn. It should cover the bottom of the pot in a single.
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Let cool for 1-2 minutes, to allow the layers to separate. Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn. In a large soup pot with a lid, melt the coconut oil over high heat.
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Instructions: Place the clarified butter or ghee on a tall and heavy-bottomed pot over medium heat. After the butter melts, add a few kernels to the pan to test the temperature. Once the test kernels have popped, remove them from the pan and add the rest, making sure to distribute them evenly across the surface.
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Movie Popcorn: Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove). When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.
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Cook your popcorn kernels your preferred way. If using a silicone popcorn bowl, cook kernels in the microwave with the lid on for about 3 minutes on high, or until popping slows to 8 seconds between pops. While popcorn is cooling slightly, melt butter in the microwave (around 45 seconds to 1 minute). Pour popcorn into a mixing bowl.
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Instructions: Pour 1/4 to 1/3 of a cup of kernels into a brown paper lunch bag. You can find premium quality kernels at a fraction of the cost of microwave popcorn in pre-portioned bags.
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Popcorn is undoubtedly one of the foods we take for granted in this world. The kernels are light (unlike chips and other snack foods), low in calories, and the perfect mindless food to enjoy as.
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Remove any leftover popcorn kernels and wipe the chamber with a damp cloth. For stubborn residue, use a mild dish soap and warm water. Clean the chute and butter tray: Remove the chute and butter tray, if applicable, and soak them in warm, soapy water. Scrub gently to remove any butter or oil buildup.
