Movie Theater Style Popcorn Recipes

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BUTTERY MOVIE THEATER POPCORN RECIPE



Buttery Movie Theater Popcorn Recipe image

You don't need to hit up the movie theater to enjoy the best popcorn ever! Enjoy buttery goodness at home with this simple step-by-step tutorial.

Provided by Cassie Johnston

Categories     Snacks

Time 7m

Number Of Ingredients 4

1/2 cup (1 stick) butter, unsalted or salted
2 tablespoons coconut oil
1/2 cup popcorn kernels
Salt, to taste

Steps:

  • Place the butter in a glass measuring cup with a spout. Microwave on high for 30-40 seconds until foamy. Let cool for 1-2 minutes, to allow the layers to separate.
  • Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn.
  • In a large soup pot with a lid, melt the coconut oil over high heat. Add in the popcorn kernels, and swirl to coat all the kernels.
  • Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), immediately place the lid on the pot, but leave it ajar so steam can escape.
  • Continue shaking the pot frequently until the popping slows down. Once it does slow down, remove the pot from the heat and let sit for a few minutes while the final kernels pop.
  • Once all the kernels are done popping, slowly stream the butter over the popcorn, stopping when you reach the opaque part of the melted butter (see photo in post). Discard the remaining butter or save for another use.
  • Stir the popcorn, and then season with the desired amount of salt.

Nutrition Facts : Calories 66 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 cups, Sodium 153 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

PERFECT MOVIE POPCORN



Perfect Movie Popcorn image

If you want popcorn that tastes like it's from your local movie theater, make it this way! I like to make this in a wok, so there's plenty of room for popping.

Provided by Claire de Luna

Categories     Lactose Free

Time 4m

Yield 2-4 serving(s)

Number Of Ingredients 3

1 ounce coconut oil
1/2 teaspoon popcorn salt
1/2 cup popcorn

Steps:

  • Pour in the oil and heat the pan until oil shimmers, to about 400 degrees F(or medium high heat).
  • Test one kernel by throwing it into the oil; place the lid on the popper and wait until it pops. Pour the rest of the popcorn into the pan, stirring the kernels until they are evenly coated.
  • Cook for three minutes, exactly.
  • Here's a tip from the Popcorn Council: "Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels. David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place." Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.

HOMESTYLE MOVIE THEATER POPCORN



Homestyle Movie Theater Popcorn image

My recipe for a movie-theater-good popcorn snack. An alternate version of this may be prepared, using 1/3-1/2 cup coconut oil before popping, then seasoning with fine sea salt or popcorn salt only, after popping.

Provided by The Spice Guru

Categories     Corn

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

1/4 cup popcorn oil (Orville Redenbacher's Buttery Flavor)
1/2 cup popcorn (Orville Redenbacher's Original Gourmet)
popcorn, topping to taste (Orville Redenbacher's Buttery Flavor)
popcorn salt, to taste

Steps:

  • FOR A NON-GREASY "POPPED-IN" BUTTER FLAVOR -- INCREASE POPPING OIL TO 1/3-1/2 CUP, THEN SKIP ADDING THE TOPPING OIL. FOR AN ALTERNATIVE VERSION, USE PURE EXPELLER-PRESSED COCONUT OIL AS THE ONLY OIL (ADD 1/3-1/2 CUP COCONUT OIL BEFORE POPPING, THEN SEASON WITH SALT).
  • SELECT a large heavy-bottomed 3 quart pot with an accompanying lid and place over medium heat.
  • ADD 1/4 cup Orville Redenbacher's Buttery Flavor Popping & Topping oil.
  • DROP a 3 or 4 popcorn kernals into pot and cover; WAIT until at least one kernal pops.
  • UNCOVER and add 1/2 cup popcorn.
  • COVER again then swirl pot gently to saturate kernals.
  • AFTER kernals begin to pop, shake pan every few seconds until popping slows down.
  • TURN off heat when popping slows down.
  • REMOVE from heat, remove lid and season popcorn immediately with salt.
  • SERVE and enjoy.

Nutrition Facts : Calories 124.3, Fat 13.7, SaturatedFat 1.8, Sodium 0.1, Carbohydrate 0.8, Fiber 0.1, Protein 0.1

MOVIE THEATER POPCORN (SERIOUSLY)



Movie Theater Popcorn (Seriously) image

Taking reviewers suggestions, I've modified the salt content to 1 teaspoon, thank you for the feedback. When I was a young man, I worked at a theater. One of the main differences in the way that theaters pop their corn is the addition of finely ground salt into the pot while it is popping. Well, that and that the oil is tinted yellow with coloring. You can add as little or as much salt as you like, these are just my preferences. This recipe is done on the cooktop.

Provided by StayHome Chef

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 3

1/2 cup popcorn
1 teaspoon kosher salt
3 tablespoons canola oil

Steps:

  • Grind the kosher salt into a fine powder in a spice/coffee grinder (this step is very important).
  • In a heavy pot, heat the oil over medium-high heat.
  • Place one kernel of corn in the pot, when it pops you are ready to add the other ingredients.
  • After the kernel pops, add the popcorn and the finely ground salt into the pot and cover. Give the pot a vigorous shake to distribute corn, oil and salt.
  • Pop until complete, I usually pop until there is only one or two pops per second.
  • Do not burn!
  • One Taste and you'll see it's perfect "Movie Theater Popcorn"!

MOVIE-THEATER-STYLE POPCORN



Movie-Theater-Style Popcorn image

Serve A-list snacks, and your next movie night (or game day) will win rave reviews. This recipe offers two deliciously different takes on popcorn: classic butter and a maple-cayenne kettle corn variation. You just need a medium stockpot with a lid to get popping.

Provided by Riley Wofford

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Yield Makes about 12 cups

Number Of Ingredients 4

3 tablespoons vegetable oil
3 tablespoons unsalted butter
2/3 cup popcorn kernels
1 1/2 teaspoons kosher salt (we use Diamond Crystal)

Steps:

  • Combine all ingredients in a medium heavy pot (preferably cast iron). Heat over high, stirring, until butter melts. Cover, reduce heat to medium-high, and cook, undisturbed, until kernels begin popping rapidly.
  • Offset lid to create a 1/8-inch vent along one side of pot; continue cooking until popping begins to subside, about 2 minutes. Transfer popcorn to a large bowl; toss until cooled slightly, about 2 minutes. Serve.

THEATER-STYLE BUTTERED POPCORN



Theater-Style Buttered Popcorn image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

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