Soy sauce butter popcorn
An easy and delicious, 4-ingredient popcorn recipe for soy butter popcorn.
Equipment
- Deep pot with lid Only if popping popcorn on the stove
- Skillet/ pan Substitute: microwave
Ingredients
- ⅓ Cup pop corn kernels
- 2 Tablespoons butter You can brown the butter if you want a more caramel flavour
- 2 Tablespoons ghee Substitute: coconut oil
- 1-2 Tablespoons light soy sauce Start with 1 tablespoon, then taste as different soy brands have different levels of saltiness. If the sauce isn't there yet, add another tablespoon.
- Garlic powder, chilli flakes, onion powder etc Optional (if you want some variety)
Instructions
- Pop your corn whichever way you like. (I have a beginner's guide to making stovetop popcorn here.)
- Heat a pan and melt the butter and ghee (or coconut oil). Lower the fire if necessary to make sure the butter doesn't boil.
- Once the butter is completely melted, add the soy sauce and mix well, letting it simmer for a bit then switching off the fire.
- If making 1 of the variations of this soy sauce and butter popcorn, now is the time to add the chilli, garlic powder etc
- Turn off the fire and allow the butter soy sauce mixture to cool slightly.
- Once cooler, pour it over the popcorn and make sure the kernels are well tossed.
Notes
Click here to learn how to pop corn over the stove.
Variations: you can add garlic powder, onion powder, or switch to dark soy sauce or sweet soy sauce. If using the different soy sauces, you may need a bit of salt as they tend to taste less salty than light soy.
This soy sauce and butter seasoning is super versatile- you can use it with seared mushrooms, steak and so many other ingredients.