I agree. Get the grass fed or European style butters, they have less water in it. If you're making popcorn and pour regular melted butter on, the popcorn shrivels up some like it is wet with too much water.
Get some clarified butter or ghee (pajeet clarified butter) and you won't have any water to turn your popcorn soggy. It's even better than European style butter but it costs more.
Or make your own. I am going to try making my own cheeze nest.
I found an easier way to make clarified butter than the usual method. If you melt some butter in a small microwave safe container then put it in the fridge till the butter fat solidifies, you can then drain off the water easily by poking a hole in the crust that forms. The natural separation of the fat from the water makes this easier than trying to drain off the water while everything is liquid or changing the flavor of the butter by heating it too much. The milk solids are retained when using this method so technically it's not fully clarified, but it work great for popcorn.
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