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Brown Butter Salted Popcorn

When it comes to couch cuddles and watching our favorite flicks, there’s no snack more appropriate than my Brown Butter Popcorn recipe. This simple method takes stovetop popcorn to a whole new nutty-delicious level. In fact, we’ve dubbed it our “better than movie theater popcorn!”
5 from 2 votes
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Course: Snack
Cuisine: American
Keyword: Brown Butter, Popcorn
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 242kcal
Author: Emily Laurae


  • Saucepan
  • Spatula
  • Heatproof Glass Container
  • Heavy Bottomed Dutch Oven or Saucepan


Brown Butter  

  • 1 Cup Unsalted Butter

Homemade Brown Butter Popcorn 

  • 2 Tbsp. Coconut Oil
  • ½ cup Popcorn Kernels
  • ¼ cup Brown Butter, melted
  • 1 teaspoon Sea Salt, Season to your liking


Brown Butter

  • Start by melting your butter over medium heat in a saucepan. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.
    1 Cup Unsalted Butter
  • Swirl the pan occasionally to make sure that the butter is cooking evenly
  • As the butter melts, it will begin to foam, sputter and the coloring will get darker
  • Once the butter has developed a deep golden brown color, pour into a heatproof glass container and set aside


  • Heat a large, heavy-bottom pot over medium heat and add the coconut oil
    2 Tbsp. Coconut Oil
  • Once the oil is hot, add one test kernel to the pot and cover. As soon as the test kernel has popped, place the rest of the popcorn seeds into the oil and cover
    ½ cup Popcorn Kernels
  • Once the kernels begin popping, shake every 10 seconds or so until you hear the popping slow down then remove from heat
  • Add your browned butter and salt to your popcorn and fold with a spatula to make sure every kernel is covered with that beautiful butter and top with salt
    ¼ cup Brown Butter, 1 teaspoon Sea Salt


Expert Tips
Making homemade brown butter popcorn is pretty simple, but you know I can’t help myself! Here are some of my favorite tips for this simple recipe:
  • Use the same pot twice. Want to cut back on dishes? Me too, always! Brown your butter first, then wipe out your pan with a paper towel, pop it back on the stovetop, and proceed with making your popcorn. Genius!
    • Make brown butter ahead of time. This is an ingredient I like to make sure is in my fridge at all times. It’s great for making baked goods, pasta sauces, and this popcorn, of course. Once browned, it will keep in a mason jar for up to a month.
  • Leftovers make great popcorn balls. Call me old-fashioned, but I hate wasting food. These popcorn balls are a great way to use up your leftovers!
  • Test kernels take the guesswork out of making popcorn on the stove. Add a single kernel to the pot to see when your oil is hot enough.


Calories: 242kcal | Carbohydrates: 15g | Protein: 2g | Fat: 20g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 684mg | Potassium: 60mg | Fiber: 3g | Sugar: 1g | Vitamin A: 355IU | Calcium: 5mg | Iron: 1mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!