Why YSK: Popcorn fans often want a buttery flavor, but plain butter is a bad choice for popping popcorn in a pot, because the proteins and sugars smoke and burn around the same temperature where it’s hot enough to pop the kernels.
Ghee, or Indian-style clarified butter, is butter that’s been simmered and the milk solids (proteins and sugars) skimmed off. This leaves a clear yellow oil that doesn’t smoke when it’s heated and doesn’t go rancid quickly, but has a distinct toasty butter flavor.
Vegetable oil is either flavorless or faintly bitter, and some high-temperature vegetable oils tend to start polymerizing (i.e. becoming plastic) when heated in small amounts. This is also not good for popcorn.
Good-quality popcorn popped in ghee reliably produces lots of “butterfly” popcorn with few unpopped “duds” and no scorched kernels or batches ruined by smoke.
Try it! I’m sure not going back to canola oil.
Avocado oil is great for popcorn. It doesn’t add any flavor but I love the resulting texture: very crisp and clean. I like using red or blue corn because the contrast is visually appealing. You want long, skinny kernels to get the butterfly popcorn. Personally I’m crazy for cheesy popcorn, and the secret there is to find cheese powder with some savory herbs like oregano. I also love to do it with Kashmiri (floral hot Indian chili) powder.
Important edit: Do NOT under any circumstance use chili popcorn to spice up Netflix & Chill. This is a snack for lonely degenerates who don’t even masturbate daily any more. It’s for watching war documentaries and French New Wave, not pervy cartoons and superhero throwdowns with plot designed to be ignored while you finger your frenemies. You won’t look worldly and sophisticated while you’re driving somebody to the fucking hospital. Be responsible.
Burlap and barrel has a black lime and a black urfa chili that are just fantastic on popcorn.