South Chicago Packing 100% Pure Tallow Popcorn with Browned Butter and Chili

How to Make South Chicago Packing 100% Pure Tallow Popcorn with Browned Butter and Chili

1. 1

   Step 1: Brown the butter

   Place the unsalted butter in a small skillet over medium heat. Swirl frequently as the butter foams and then turns a golden-brown with nutty aroma (2–3 minutes). Remove from heat and transfer the browned butter to a heatproof bowl so it stops cooking.

   For this step

   • 2 tbspunsalted butter
   
2. 2

   Step 2: Heat the tallow and prepare pot

   Use a heavy-bottomed 3–4 quart pot with a tight-fitting lid. Add South Chicago Packing 100% Pure tallow and warm over medium-high heat until it shimmers. Drop in three kernels of popcorn and cover; when those test kernels pop, add the rest of the popcorn kernels and immediately cover.

   For this step

   • 3 tbspSouth Chicago Packing 100% Pure
   • 1/2 cuppopcorn kernels
   
3. 3

   Step 3: Pop and season

   Shake the pot gently (holding the lid) as the kernels pop to keep them from burning. When popping slows to 2–3 seconds between pops, remove from heat and pour the popcorn into a large bowl. Sprinkle the kosher salt, chili powder, smoked paprika, black pepper and Parmesan over the warm popcorn, then drizzle the browned butter evenly on top and toss thoroughly to coat.

   For this step

   • 1 tspkosher salt
   • 1/2 tspchili powder
   • 1/2 tspsmoked paprika
   • 1/4 tspfreshly ground black pepper
   • 2 tbspfreshly grated Parmesan
   
4. 4

   Step 4: Finish and serve

   Taste and adjust seasoning — add a touch more salt or chili if you want extra heat. Serve immediately in bowls while crisp; this is best eaten fresh for maximum crunch and flavor.
   

1. Place the unsalted butter in a small skillet over medium heat. Swirl frequently as the butter foams and then turns a golden-brown with nutty aroma (2–3 minutes). Remove from heat and transfer the browned butter to a heatproof bowl so it stops cooking.
2. Use a heavy-bottomed 3–4 quart pot with a tight-fitting lid. Add South Chicago Packing 100% Pure tallow and warm over medium-high heat until it shimmers. Drop in three kernels of popcorn and cover; when those test kernels pop, add the rest of the popcorn kernels and immediately cover.
3. Shake the pot gently (holding the lid) as the kernels pop to keep them from burning. When popping slows to 2–3 seconds between pops, remove from heat and pour the popcorn into a large bowl. Sprinkle the kosher salt, chili powder, smoked paprika, black pepper and Parmesan over the warm popcorn, then drizzle the browned butter evenly on top and toss thoroughly to coat.
4. Taste and adjust seasoning — add a touch more salt or chili if you want extra heat. Serve immediately in bowls while crisp; this is best eaten fresh for maximum crunch and flavor.