Balsamic Brown Butter Popcorn
Cook's Note: Reel NW's Popcorn Pairing for "Unlisted" moves beyond classic butter to deliver a tasty tang.
makes 2 quarts
- 2 quarts popped popcorn
- 3 tablespoons unsalted butter, quartered
- 1 teaspoon balsamic vinegar (preferably a sweet, aged variety)
- 1/2 teaspoon kosher salt
Place the popcorn in a large bowl. Set aside. Place the butter in a thick-bottomed, stainless steel skillet set on medium heat. Whisk the butter as it melts and carefully watch as it becomes foamy and golden in color. When the butter has a nutty aroma and turns a toasty-brown color, immediately remove it from the heat and scrape it into heat-proof bowl. Allow it to cool for 1 minute. Expecting a sizzle, carefully add the balsamic vinegar to the brown butter, whisking to combine. After any sizzling subsides, slowly drizzle half of the hot butter mixture over the popcorn, tossing well to coat. Add the second half of the butter mixture to the popcorn, followed by the salt, and mix well.