The movie theater butter and popcorn combination is often more enjoyable for me than the movie itself. Uni butter and popcorn is the equivalent of an Oscar award winner that steals the show. Salty Gold Uni is bloomed with with brown sugar and chile. This addictive and buttery infusion is a kascade of sweet, spicy, and savory flavor, all rolled into one. Freshly popped kernels on the stovetop yields the best texture, alternatively microwave if desired.
-3 Tablespoons Salty Gold Uni Butter
-1 tablespoon neutral oil (i.e. Grapeseed)
-1/3 cup popcorn kernels
-1 1/2 Teaspoons brown sugar
-1/2 Teaspoon chili flakes or cayenne pepper (optional)
-3/4 Teaspoon Salt, or to taste
- Heat oil to medium-high in a deep saucepan (over 5 quarts) for about 30 seconds. Toss in the popcorn kernels and cover with a lid.
- Continue to cook until the kernels pop, shaking the pan occasionally. Next, decrease the heat to medium until the popping sounds slow down to several seconds intervals between pops. Transfer the popcorn to a big bowl.
- Melt the uni butter in the saucepan over medium-high heat or the microwave (around 30-45 seconds) until fully melted. Take the pan off heat and add the sugar and chili flakes to the uni butter. Give several shakes in the pan for 15 more seconds.
- Drizzle the uni butter mixture over the popcorn, and season with salt. Taste and adjust with more salt or the other flavorings as desired.