Best Popcorn Theater Style Recipe 465 Recipes

MOVIE-THEATER-STYLE POPCORN

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.

BUTTERY MOVIE THEATER POPCORN RECIPE

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.

THEATER-STYLE BUTTERED POPCORN

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).

MOVIE STAR POPCORN

Steps:

• Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
• As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.

POPCORN : THEATER-STYLE RECIPE - (4.6/5)

Steps:

• NEVERheat an empty pan. Put ingredients into large stovetop popcorn popper. Close lide and keep lid closed during popping. Heat popcorn and oil over medium-high heat. Stir slowly by turning hand crank on popper handle. Continue to stir during popping action. When crank becomes difficult to turn and corn stops popping, corn is done. Remove pan from heat immediately and empty contents into serving container. Oil can burn if overheated. Never leave popper unattended while heating. If oil smokes, remove popper from burner. If oil catches fire, turn of heat. Keep pan covered. DoNOTput water on hot or burning oil.