Movie theater popcorn
Bright yellow, buttery stovetop popcorn popped in coconut oil and seasoned with butter-flavored salt, just like the concession stand.
- Prep
- 2 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 280 kcal
Ingredients
Method
Put the coconut oil and 3 popcorn kernels in a large heavy pot (at least 4 quarts) with a lid. Set over medium-high heat and wait for all 3 test kernels to pop.
Fish out the popped test kernels, add the rest of the kernels and the popcorn salt, give the pot a shake to coat them, cover and take the pot off the heat. This lets every kernel come up to temperature together, so more of them pop.
Return the pot to the heat. Once popping starts, shake the pot every few seconds, holding the lid slightly ajar so steam escapes and the popcorn stays crisp. When the pops slow to 2 to 3 seconds apart, take it off the heat immediately.
Meanwhile, melt the clarified butter in the microwave in a small cup, about 30 seconds.
Tip the popcorn into a large bowl, leaving any unpopped kernels behind. Drizzle with the butter in two additions, tossing between each so it coats evenly, then taste and add a pinch more salt if you like.
Tips
- The butter-flavored salt is the real secret: it's superfine and bright yellow, so it clings to every piece and gives that concession-stand color.
- Clarified butter or ghee has had its water removed, so it won't make the popcorn soggy the way regular melted butter does.
- For dairy-free, skip the butter and use butter-flavored coconut oil to pop.
