How Much Butter Can You Put In Popcorn?

[@fabiancbarrio]

I'm so happy with your success. The amount of love, work and effort you have put into your channel is insane. You deserve it. Thank you for your work.

[@mynameisandong]

Thanks man! 🙏 Much appreciated!

[@johns6410]

@@mynameisandong when you reach 5 million subs this comment will have thousands of likes

[@Rabid_Nationalist]

I absolutely agree!!

[@soulchampion3027]

@@johns6410 Excellent reference point, John👍🏾👍🏾

[@droidx686]

Pro-tip: make the popcorn in a round bottomed wok - the shape of the wok makes the un-popped kernels drop to the bottom, so much less shaking is needed to pop everything.

[@az.................]

Or Alton Brown style in a stainless steel bowl covered with aluminum foil that you've poked a few holes into.

[@TheParadoxGamer1]

Bro that's brilliant just reminds me why I need to get a wok for like everything

[@isacitfelc]

Pepcorn

[@tolga1cool]

@@az................. This is actually really smart

[@scarletspidernz]

Except doesnt work as well with induction tops :( , guess my quest to keep searching a way not to burn em and also not be left with many unpopped continues

[@tryingtosomething]

Andong is seriously criminally underrated. The production quality and the visible love that is put in to every video is insane! Love and appreciate everyting you do!

[@mcstotti8691]

Son of a Small Town Cinema Dynasty (weve been in the Game since 1947) in Switzerland here. Our Popcorn is a lot simpler than most people think. We are often asked about our "secret ingredient". Weve done a lot of testing with diffrent Oils and fats and surprisingly found coconut oil to be incredibly good for popcorn. For seasoning we only use finly ground salt that goes into the fat together with the kernels or even before the kernels so it will dissolve more evenly in the oil. We still make our Popcorn fresh, on site in our trusty Popcorn Machine while most other Cinemas (especially the big chain cinemas) only have warming Cabinets and buy thier Popcorn in incredibly big batches witch has been a real detriment to the cinema experience because you dont get that unmistakable smell in Cinema foyers anymore. And this video just reminded me hiw much i miss making Popcorn. This year has shut our cinemas down. Weve tried to open up here and there when some Studios tried to release movies. I dont think ive gone so long without making popcorn in the last 6-8 years (i am 21years old). I will now cook up some home made popcorn.

[@curtisthomas2670]

Just on a whim a long while ago I used my favorite oil, coconut, to make some popcorn and loved the resulting taste. And being a saltaholic I also experimented with adding salt to the oil before adding the popcorn, another happy result. Seems I stumbled onto your formula years ago 😅😂🤣

[@HiddenRebel]

OMG, yes! This is my favorite way to make popcorn at home, coconut oil and putting the ground salt in with the oil. It's just a whole different level of flavor.

[@W4ldgeist]

It's weird that in Switzerland people mostly eat salty popcorn (I've been living here for 6 years now). Coming from Germany it's the other way round. Sweet is the name of the game and salty is the outlier. In cinemas you even have twice to three times the volume of sweet popcorn to salty popcorn. I wonder how that came about.

[@ahmedsaiyed5604]

I want to make butter popcorn. Any pointers?

[@mcstotti8691]

@@ahmedsaiyed5604 dont do butter. Do coconut oil/fat (same thing just depends on your local temperature. If you want to do it with butter look that you dont overheat it butter is pretty easy to burn and needs to be babysat.

[@misscndnwoman2177]

Oh yes it used to be BUTTER lol I worked at our in town theater and it was butter, and it was delicious. 50 years ago. Omg😨

[@vengefulspirit99]

Yikes...

[@chesmond3737]

@@vengefulspirit99 whats wrong?

[@lorrie2878]

Butter butter butter.

[@RandomGuy-oo3pr]

@@chesmond3737 50 years ago get it

[@chris-fg8pi]

Ok boomer

[@OLAFbarbarian]

"think of your ex's shampoo" bro u didn't have to do me like that :(

[@neongooroo]

this week is so tough and I try so hard to get distracted by watching dumb stuff, and then this bomb comes up...

[@tekkies9620]

@@neongooroo sorry dude, stay strong and overcome your sadness, we believe in you !

[@xWhiteNova44x]

What’s an ex?

[@neongooroo]

@@xWhiteNova44x past girlfriend

[@neongooroo]

@Yeah Whatever an alpha version of a wife

[@Jhet]

"a room full of simps" wow you actually used the word simp with its original meaning

[@Tropicalpisces]

This guy is one smart cookie. Do not underestimate Andong. 😉

[@GTAandApplechannel]

“a room full of idiots” for anyone who Don’t understand

[@bruceluiz]

@@GTAandApplechannel more like Simpletons. We have to remind everyone that Class is inherent to most human societies.

[@GTAandApplechannel]

@@bruceluiz k

[@danhue2682]

@@bruceluiz k

[@AsteroidWrangler]

Absolutely loving the upload frequency recently. Fantastic food cinematography delivered regularly, all from my favorite Mr Worldwide!

[@yamahaguy1732]

I like how he gives a nice detailed background of everything he talks about

[@martinpecar7683]

There are other cooking videos with drama, trying to be funny, loud, straight to the point. I can look those up whenever I want to know something specific. But then there is Andong with his love for history, for sharing his findings, and most importantly for his delicious meals and "hacks" about how to make them better. This guy deserves a spotlight.

[@Thee_Sinner]

16:14 Grinding your salt* into a fine powder, not grinding your popcorn haha

[@AlexMint]

Love that he puts his little white powder into a tiny baggie...

[@SusanIvanova2257]

@@AlexMint he's on a roll here since the thumbnail for the potato chip seasoning video

[@hamiwiremu7154]

A moment of silence for all the popcorn that fell out of the bowl ; _ ;

[@abdusqamar9667]

I keep seeing him drop them and it pisses me off man 😂

[@sevencats4964]

F

[@kanderson5555]

19:25 Now I need the James Hoffmann ultimate coffee popcorn

[@CloudyAce]

Oh, what if you used the coffee butter he made with Chef Steps!

[@mynameisandong]

i want too see him slurp the corn and shake his head in horror 😅

[@jurianonderwater9292]

I always put on a collinder as a lid (don't tell uncle Roger) to prevent sogginess from built up steam

[@misscndnwoman2177]

Brilliant fabulously brilliant 🇨🇦🙏✌

[@alexalika4618]

Colander

[@knightsofneeech]

So smart!!

[@telmoth]

I WILL TELL UNCLE ROGER

[@roseaverina]

WAIT THATS GENIUS THO

[@ModernAfricanTable]

Andong, this was enjoyable to watch and I enjoy how you've incorporated history, entertaining us, while educating us. 🙌🏾

[@mynameisandong]

so happy to hear you liked it! :)

[@imjustbored24]

"Seasoned with herbs and spices" Shows msg packet lol

[@marvvco]

Us Europeans are really confused by Andong's uploading hours

[@Richerin]

i think he schedules them

[@_stealth_y]

What can i say other than Ja.

[@lillydufeu9458]

His uploading times are perfect for a Berliner. Between Lunch and Dinner. Non-Berliners won't understand.

[@Catbean9]

Pretty good for Australians

[@coledegroat3240]

Pretty solid for America tbh

[@avibongo]

I thought I was watching a Netflix special! Educator, videographer, great communicator and storyteller - the complete package. I really enjoy your videos. Continued success.

[@MilanRoska]

Andong: dont buy lime leafs, you will have a bag of them lying around forever Also andong: buy butterpowder and butter aroma

[@valesth4903]

As someone eating 1-1.5 kg of popcorn a month I don't see the issue with this.

[@Blackjack1317]

The real question is, have we tried improving other things by making it explode or did we just stop with Popcorn?

[@mynameisandong]

the method works with different grains, but at home corn is the only widely available thing that'll pop :) unless someone can enlighten us

[@AsteroidWrangler]

If I remember correctly, quinoa is one of the only other grains that is close to being able to pop at home, but it is borderline. Most grains don't have strong enough pericarp to pop without some fancy vacuum shenanigans. Others can puff, but popping is mechanically difficult.

[@Blackjack1317]

@@mynameisandong I actually had a discussion about on Reddit once. It was that "I don't need sleep, I need answers" situation. And we agreed that there are some examples of exploded food out there. Puffed rice and puffed wheat. Even though I am not sure about the process of making grain go "puff". So maybe my examples are fake news. Maybe it's worth having another look into this topic :D

[@Blackjack1317]

@@AsteroidWrangler oh I see. Looks like someone did their homework :D

[@hape3862]

@@mynameisandong There is a technique in India to puff rice at home: Heat (very!) fine sand to very high degrees in a pot. Add a handful of rice and stir. Catch the popped rice (which will float on the top) with a sieve. The whole thing takes only seconds.

[@biggieotti3285]

I recently came accross your channel because I was looking for a hummus recipe. I like your production quality. You are easy to like.

[@peraltarockets]

I love the context and history you've been adding to the recent videos!

[@davidmega-truong4239]

Another banger Andong. I absolutely love popcorn, sweet, salty, or even just plain jane. Im definately gonna try the powders, but that buttter is a game changer. I cant believe I never thought of making a brown butter ghee to pop my popcorn in. You are a mad man and i love it. Keep up the amazing work!

[@urbanuptowner8334]

Kudos! Love watching your vids. Born, raised and still live in Chicago. Loved the history of the popcorn segment. We used to have Movie theaters every 3 to 4miles apart. You brought back memories, as one theater had “cheese” popcorn which I would buy extra bags to take home.

[@pm6828]

Andong: "We're gonna use brown butter" Me: "Oh yeah, that'll taste pretty dope" Andong: "Then we're gonna add powdered milk to make it even more nutty" Me: "Holy shit." Andong: "Then we're gonna add powdered butter AND butter flavoring to the seasoning" Me: *brain explodes*

[@ShadowVipers]

I've worked on my own recipe over the years which is super delicious as well. Granted it does use flavacol, so I'll probably reference this video for my future recipes! For the oil: Equal parts clarified butter, coconut oil & canola oil. The Recipe: 1 teaspoon of butter salt (flavacol) NOT heaped. I generally shake the measuring spoon until it's level with the edge. Use about 4 tablespoons of the oil (could maybe get away with less but this is just what works for me). Finally use 1/2 cup of kernels. Instructions: Melt the oil mixture in a popping vessel, then place in the butter salt, lightly shake until evenly dispersed in the oil. Then drop in the kernels and shake again to coat the kernels in the popping mixture. After which you can follow the instructions in the video, where you pop until it starts slowing down so as to not burn any popcorn.

[@sureafraid]

Never fails to cheer me up. Incredible. Thank you so much!!

[@priayief]

I can't remember the last time I ate popcorn. But I do remember the smell of it when I went to the movie theatres ... that was more than 60 years ago! I think I'll try doing this at home. Thanks.

[@thelifeofelizajoan3575]

This is one of the best episodes ever! Loved this so much 😍

[@sweetchilli6993]

english below: jedes mal wieder aufs neue sind deine videos ein kulinarischer genuss. ich mag es voll wie du nicht nur die zubereitng sondern auch die geschichte eines gerichtes aufarbeitest ---------------- every time again i totaly like your videos. it ia an optocal enjoiment how you didn't only work up the recipe, but the history of some food too. i like it. pls didnt chang a thing. stay healthy

[@lucasiborrabascon2099]

I'd actually love to see you do a series on German foods, as German cuisine does not get a lot screen time on KZbin haha

[@v7ran]

he is german lol and he has some german foods on his page

[@lucasiborrabascon2099]

@@v7ran Duh haha, I know, that's why it would be cool if he made a German food series

[@billycarroll9153]

Okay.... this episode did it. I’m officially in love with Andong. The bromance of the century!!!!!

[@psophilsalva5888]

If you had a show or podcast about food history and innovation with Alex, I will totally watch it.

[@Tropicalpisces]

They have, with the Jambon-Beurre Sammy. :) Andong has a more humble aura. Alex is cute too, but sometimes his...Alexness is a bit..too much. Not that he should tone it down AT ALL. I just think there is a time and place for both KZbinrs. :)

[@BarefootDani]

I think I have never seen you so happy and it's contagious! Eat your popcorn, my friend, I'll drool here while trying to find out where I can buy powdered butter.

[@HayTatsuko]

"Do you want sweet popcorn or salty?" Me: Yes.

[@WhiteThunderBBQ]

This is now my second favorite episode behind the chili oil one. Cheers man!

[@mynameisandong]

So cool to see you're still around!

[@billyvillacis9975]

When I was a kid my parents would roll the popcorn under a rolling pin and we'd have it like cereal the next day with sugar 👍

[@Tropicalpisces]

That sounds so fun!

[@billyvillacis9975]

@@Tropicalpisces it was! My dad would do that to stretch out the store bought sugar brands too lol

[@tayabaabdullah2556]

The amount of efforts, time and dedication you put into your videos is just amazing! Spot on history and the science behind the food...Andong, you are a FOOD GURU! Thank you for introducing some perfectly awesome recipes❤️❤️ You deserve a million subscribers!

[@rbrho]

Thanks Andong, another inspired cooking video I really enjoyed. I've been using clarified butter for popcorn for a long time, but I never thought of toasting whole butter off before separating it from the solids. Thanks for that! I do have a pro tip though: Instead of a lid on the pot, use a "Fliegenhaube" (a sort of mesh fruit bowl cover designed to keep away insects). It will allow the excess moisture to escape an prevents the steam in the pot from sogging making the popcorn soggy. Love your channel, keep up the good work!

[@mynameisandong]

great tip, thanks!

[@rbrho]

@@mynameisandong My pleasure!

[@azharshaikh8944]

I love how you give us the history and origin of the food that you speak about

[@tommosseri2815]

“Think of your ex’s shampoo” who hurt you man?

[@danielgarai-ebner1334]

DGE

[@pepperet5216]

the ex

[@markrobinson8080]

Just tried this and the popcorn butter alone makes the popcorn taste and look like movie theater popcorn, really really really recommend trying this at home to anyone wondering

[@deliciousgroove]

Another great show! I always learn so much watching your channel. Thank you.

[@CologneCarter]

As for popcorn in milk. I have a story from my childhood. Back in '71 I was send to some kind of "children recovery center" after an appendectomy. We were to be fed well and to be pampered all around to make a better recovery. And we were treated well. On thing we children liked was the warm breakfast soup. There were three. One was like warm and soupy vanilla pudding, one was warm and soupy chocolate pudding. And the last one was our favorite... warm and sweet milk with a flavor reminiscent of popcorn and also the floating bits tasted like popcorn to us. One night some of us snuck into the kitchen in search of said popcorn and we actually found some rather stale sweet popcorn. So we had us midnight snack convinced to have found the main ingredient of our favorite morning soup. Actually that soup was made with rolled oats. No idea what the popcorn was for, we never got any during my stay. But the "popcorn soup" is a favorite of mine to this day and I am about 60 now.

[@TheYoutubeUser69]

we come here for the cooking and recipies. we stay for the history lesson

[@eduardochavacano]

he has good presentation skill, otherwise its not even worth listening to, especially since its talking too long.

[@ditelinas4lista]

If I start making popcorn before the movie using instructions from this video, I will surely have popcorn at the end of the movie.

[@phryneas]

I was *so* expecting you to add MSG to the Popcorn...

[@doubla871]

Hey I’m really glad you cut down on the crunching compared to the Kettle potato chips! I really appreciate you paying attention to your audience and this video was wonderful! :) GOOD WORK!!!

[@madeleinec147]

I literally just made 2 cups of ghee for some holiday baking prep. Guess I'll make more for popcorn 🤤

[@steventsumantri2348]

Good tips on clarifying the butter and powdering the salt and sugar... Put it into practice and it's delicious...

[@Shana3_8]

Sweet AND salty popcorn ❤️

[@alvinmercado6305]

Officially my fav food channel now. None of the pretension of similar food channels except you look like your having fun doing it.

[@1234jasy]

When he was talking about clarifying butter I thought why don't you just use ghee and then he said use ghee 😂

[@magaloe]

I normally love your videos but this one.....you hit a new high on this one. Wow. You totally outdid yourself on this one! Bravo!!!

[@Dumdumshum]

"Think of your ex's shampoo." Ouch. Please no. My soul hurts.

[@mikepeters5785]

Hallo Andong, i had my early years growing up in Michelstadt and every Saturday my Opa and I would go get Mohn Brot from our bakery. I’ve never been able to find that recipe but I’m thinking you are seasoned as a German culinary person to replicate that. Your channel is one of my favourite ones I follow and love all your German cooking shows as I am very familiar with those dishes. I loved you Hawaiian toast as I grew up with them. Thank you for those authentic recipes.

[@amandaxxcastilho]

I challenge you to make Coxinha. Simple as that.

[@Markus1406]

Indeed! Made some yesterday :D

[@YayIloveAkatsuki]

As a brazilian I approve of this idea 😊

[@NaFran49]

that would be amazing!

[@mariposaorofusionfoodchann7573]

Good idea! Or Caruru or Vatapa!

[@FranciscoOliveira-kd5vt]

Exacly

[@erinatlarge6866]

When we first moved to the UK (from Canada) and asked for buttered popcorn at the theatre - the guy at the counter looked completely grossed out. 😂 But as we start another lockdown here in Germany, this is the perfect time to master the buttered popcorn of my dreams. Thanks Andong!

[@ivan6306]

New drinking game: For every "buttery" = one shot

[@sofia.eris.bauhaus]

one shot of clarified butter.

[@novinraushan8]

Sorry I don't wanna die of alcohol overdose soooooo

[@mazeunofficial7647]

Wait, I just wanted to do popcorn, but this guy gives me the content I love in the same time

[@erinhowett3630]

Challenge for you: make the cheddar and caramel popcorn mix.

[@adriancastaneda9088]

I used the paprika trick and it's lifechanging. Just melt butter in the microwave, add butter-salt (flavacol) and parika powder, mix and add slowly dripping. AMAZING!

[@wiktorwolfcastle3661]

I'd love to hear your opinion, or even see a video on Brian David Gilbert's Pepcorn recipe! It's popcorn popped in Lao Gan Ma oil, with the crisp served on top!

[@Emeraldwitch30]

I bought a stainless steel whirlypop to make my popcorn. My grandparents had the old aluminum one and we had popcorn often that my grandfather grew. One hint for older popcorn that might not pop well. A scant teaspoon. Of water into a mason jar with the old popcorn that isn't popping well. Shake the kernels and put in the fridge overnight. Shake a few more times (like when you get something out of the fridge) then try popping again. It can refresh the moisture enough to pop again. Also freshly grown popcorn needs to age just a few months as it can have too much moisture to pop properly. Last but not least I finally ordered some more vegemite and I will be melting some in butter to add to my next popcorn/movie night. So I'm guessing I'm on the salty popcorn team.

[@taylorturner7511]

I’m sure it’s been asked before, but an answer would be much appreciated. Where can I get one of those glass cooking pots? 👀

[@lilguava70]

They're commonly found at any store that will sell pots or pans. Google Glass Cookware

[@queenbeemo42]

In America it is usually under the brand name Pyrex or Corning ware.

[@Bushido192]

Fun fact: In Ecuador, popcorn is served as a side dish with anything soupy, from soups to ceviche, and used as croutons (you add them, eat them with the dish, repeat). One of the most iconic soups for this (WINK WINK, ADD IT TO YOUR SERIES) is Encebollado

[@dahutful]

" A room full of simps, munching..." Thats funny! Excellent video, sir

[@MattMarshallUK]

Stopping the video half way through to say, Andong you're absolutely smashing this. Love this channel so much.

[@sweetlikeimli]

Butter and corn companies thank you for this free advertising 🧈 🌽

[@SibirianBlue]

Loving the science and history segments.

[@jocollins4099]

Your enthusiasm is killing me! Popcorn is my favorite snack.

[@Tropicalpisces]

It is such a genuine delight to see his enthusiasm..it gets me excited to watch his vids and make the food.

[@petrovgovind]

Also in India, the smaller cinemas in small towns and villages add a lot of turmeric as dry seasoning to popcorn with oodles of salt. An epic combination that is buttery, spicy and fragrant at the same time that I make at home :)

[@madcowpp]

Am I the only one thinking yellow popcorn looks odd? I'm used to white popcorn and I'd never expect anything else.

[@bekahw8704]

I use a mixture of red and blue popcorn kernels. They pop up white & beige.

[@maos7229]

These videos are just so great! I love watching them and just gaining so much information I never would have actually thought of consuming!

[@hydro3911]

16:14 grinding the popcorn into a fine powder, sounds interesting

[@mik-exe-]

My first job was at a cinema chain here in Australia. One of my favourite things was the smell of fresh popcorn coming out of the giant kettle. They used an artificial butter salt, but the key ingredient for both the flavour and colour was the palm oil used to cook the popcorn. I ended up using a high keratin oil at a friend's place years ago and it achieved the same result as the controversial palm oil. Wish I could find that oil again, though with this video, I don't have to 😊

[@Danny.._]

i'm laughing thinking of you getting caught by the police with that baggie of popcorn salt 😂

[@thealandude9146]

Not only that we learn how to cook, we also learn history. This channel is absolutely amazing

[@aden8443]

I honestly forgot why I clicked on this video and when he finished the history and started to make the popcorn I was like “oh yah this is about how to make movie theater popcorn!”

[@blisterbill8477]

The classic method follows. Pop the kernels in oil. Salt by hand. Pour on REAL MELTED BUTTER. Shake in a covered container to distribute the butter and salt. Eat before it gets cold.

[@Markus-zb5zd]

Just Melt salted butter or salt the molten butter.

[@BubblewrapHighway]

Andong you are KILLING IT!!!! 🎉🎊🎉🎊🎉🎊

[@mynameisandong]

🥳

[@leporello7]

Suddenly feeling old realizing I remember times when movie theatres did not smell of popcorn.

[@RandomGuy-oo3pr]

What the you joined when i was borned how old are you

[@leporello7]

​@@RandomGuy-oo3pr Back in the 80s we had many more but small cinemas with only one or two auditoriums and without any drinks or snacks. It wasn't until the big Cineplex cinemas took over the market that popcorn became established with them. Before that, it was typical for an ice cream vendor to come into the theater after the opening commercial before the movie started.

[@RandomGuy-oo3pr]

@@leporello7 ok

[@freckledcatcreations]

@@leporello7 that's really interesting! thanks for the tidbit!

[@imfiveone7158]

that motion design babyyyyy

[@DanielAfonso-IT_Consultant]

"CornHub". Nice.

[@Yenko1992]

I love watching his videos, on top of giving great information he has a really really good personality.

[@etownrule]

ANDONG, you missed a HUUUGE opportunity here: The ultimate butter topping: Caramel coating! It makes the popcorn crispy and also last longer. I have yet to find the best way of mixing hot caramel evenly over the popcorn.

[@WilliamBode]

This was amazing. Andong you are great and you are becoming our favourite KZbinr. You've got it all, food for our minds, fun, personality, and wonderful food. Creativity abounds. Respect for multicultural, multilingual and multi-generational audiences shines like a Christmas star. Well done.

[@mynameisandong]

Thank you, I really appreciate it 😊

[@sjengkwee3395]

Do you recommend a spice grinder over a pestle and mortar? Considering cleaning etc. And which one do you use?

[@charlie_mario6292]

Grinding dry spices is easier in a spice grinder. Grinding fresh herbs or garlic is better in a mortar and pestle. It just depends on what you intend on. I just wipe out my spice grinder (which is really just a coffee grinder, basically the same) with a damp paper towel then dry it. Cleaning a mortar and pestle is a little bit more tricky though, depending on the material. According to Alton brown, a coarse granite mortar and pestle is best.

[@felisd]

My current favourite topping for homemade popcorn is a little evoo to coat the popcorn and then add powdered mild curry. Soooooooo addictive.

[@gustavbruunkjr5123]

You can still use Flavacol instead of normal salt in the seasoning :))

[@snowyTune]

Thank you for this video, since watching it we have been using Ghee for Popcorn and even just using that without any other extra steps is a game changer! :D

[@terribleawful]

"Think of your ex's shampoo for example..." Yeah thanks man

[@nicholasjay3932]

With all the comments, I doubt you'll see this comment, but; there is a difference between ghee and clarified butter. Clarified butter starts with plain butter, while ghee starts with cultured butter. Most people get this wrong, and this is the most common culinary mistakes I see most experts make. Both can be clarified, and both can be browned for a "nutty" flavor. Great video, thanks for the continued edutainment.

[@killer987able]

The intellectual chad used herbs and spices while the virgin colonialist used milk

[@hansmuller4338]

i really want to eat that ground up spiced popcorn

[@esthela5]

I just fall in love with popcorn... again.

[@Sathtana]

Something about a German saying "Sacrificing the few for the good of the many" feels weird.

[@campurriana]

In my house we add the sugar in the oil (we use oil, don't judge me) while cooking de popcorn. You have to mix everything with the spatula until the sugar melts and then shake the pot almost continuously while is popping but the sugar caramelizes and the popcorn ends up being coated by a thin layer of caramel... if you never try this before do yourself a favor and go cook some. Other idea that comes to mind is making caramel powder. You won't need the coffee powder (parents can thank me later) and still taste toasty. Just make dry caramel, pour it in a parchment paper, let it cool and grind it to a fine powder. You will need around 20% more caramel powder than sugar but the taste it's amazing. If someone tries it, please, let me know. Amazing video! I'm definitely trying a few of those tips.

[@diegomartinsoler9142]

"Just accept that you might sacrifice a few for the good of the many" -Some german guy

[@Sha3shaboan]

2:1 ratio, that’s the right thing to do... the movie theatre I go to do a 1:1... I won’t tell you what happened to me when I tried the mixed popcorn... Great video as always!!!

[@hobbyaddiction]

For salting I put the salt in the oil. The salt melts and coats the pop corn.

[@bekahw8704]

I've tried this but end up with underseasoned popcorn & a bunch of salt in the bottom of my pot. Not sure why it hasn't worked for me 🤷

[@f1chtl]

Salt doesnt melt at this temperature and it also isnt solible in oil...

[@alexalika4618]

@Bekah W ...it’s because salt doesn’t dissolve in oil...it simply can’t work, I tried it too and started research after it didn’t and found out that way...🤷🏼‍♀️

[@hobbyaddiction]

Don't know guys but works well for me. Get a much more even coat of salt while using less. Guess it doesn't melt but mixes in the oil

[@AshLordCurry]

My mom (indian) used to make popcorn with turmeric powder, salt and ghee, it was so good but lacked that buttery taste, thanks for you're advice, I'm definitely going to use it