Amazing Matcha Stovetop Popcorn

Add a green tea twist to your popcorn with this matcha stovetop popcorn recipe. If you’ve never made stovetop popcorn at home, you’re missing out!

My sister introduced me to stovetop popcorn last year and now, it’s the only kind of popcorn I eat.

I couldn’t believe how easy it was to make and since then I’ve been experimenting with different toppings.

This matcha green tea popcorn was my favorite and I kept tweaking the recipe until I got it just perfect.

Ingredients:

STOVETOP POPCORN INGREDIENTS:

• 1 1/2 tablespoons clarified butter/ghee
• 1/4 cup popcorn kernels

MATCHA TOPPING INGREDIENTS:

• 4 tablespoons clarified butter (ghee)
• 1 teaspoon matcha
• 1 teaspoon sugar
• 1 teaspoon salt

Instructions:

1. Combine in a large mixing bowl all matcha topping ingredients: 4 tablespoons of clarified butter, sugar, and salt. Sift in matcha and combine until matcha is well incorporated. Set aside.
2. In a medium size pot (I used my 2 quart Dutch oven) add 1 1/2 tablespoons of clarified butter and three kernels and close the lid. Turn heat to medium-high and wait for a kernel to pop.
3. Once you hear a kernel pop, add in the rest of the kernels and close the lid.
4. Give the pot a shake and a swirl so the clarified butter can coat the kernels. (Don't forget to use oven mitts since the handles will be hot!)
5. Every 30 seconds give the pot another shake until the popping slows down to 4-5 seconds between pops.
6. Turn off heat and slowly open lid to let steam escape and pour some of the popcorn into the mixing bowl with the matcha topping.
7. Coat the popcorn with the matcha topping and serve immediately.
8. (Don't dump the entire pot of popcorn into the mixing bowl because it'll be hard to get an even matcha coating since you won't have enough room in the bowl. Add in scoopfuls at a time.)

NOTES:
Matcha Stovetop Popcorn Tips

• Mixing the popcorn with the matcha topping can get VERY messy. I used my bare hands since it was hard to get it to mix using anything else. So just be prepared to get green hands.
• Using clarified butter is what keeps the popcorn from getting soggy from the topping so make sure you use that instead of regular butter.
• Don’t leave the popcorn on the heat unattended. It can burn quickly if you’re not moving the popcorn around in the pot.
• Don't dump the entire pot of popcorn into the mixing bowl because it'll be hard to get an even matcha coating since you won't have enough room in the bowl. Add in scoopfuls at a time.