I am a bonafide, certified, card-carrying popcorn lover! I have been since I was a kid, when my parents would hand me a little red plastic cup of crunchy popcorn to enjoy while we snuggled up to watch movies almost every night.
My love for popcorn carried me right on through to buckets of movie theater popcorn during date nights when I was a teenager, shared bags of microwave popcorn with my dorm mates in college, and finally to my own kitchen with my own family, where I have absolutely perfected the best method for buttery, crunchy, salty movie theater-style popcorn right at home on the stovetop.
Making stovetop movie theater popcorn is way more affordable than microwave popcorn bags. For the cost of one box of microwave popcorn, you can get four times that amount of stovetop popping corn!
Upload complete! A: Yes. I put 2 tablespoons of butter and 1/4 cup of popcorn in the bottom of the popper and pop until the popping slows down. It does nothing to harm the popper and as long as you don’t overpop, the popcorn will not burn.
I have popcorn and clarified butter. Now what?
Now, grab your measuring cup of butter and start to slowly stream it onto the popcorn. At first you’ll see nothing but clear, bright yellow clarified butter.
But as you get to the end of the clarified part, you’ll start to see that third opaque, white layer—the milk solids. Stop right then! We just want the clarified butter on our popcorn—not the milk solids.
Milk solids from clarified butter are a great addition to pasta sauce, omelets, and baked goods to give a bit of creaminess.
Stir up your popcorn really well to make sure every kernel gets a touch of butter. Sprinkle on your desired amount of salt (if you used salted butter, you might want to go light on the salt at first). You can also feel free to add other flavorings (garlic salt, ranch mix, etc.) during this stage—but I’m a purist and usually just use salt as a popcorn topping.
Why does movie theater popcorn taste better?
There are three things that make movie theater popcorn delicious: butter, salt, and COCONUT OIL. Bet you didn’t expect that last one! Most movie theaters cook their popcorn in a coconut oil blend, which adds an interesting depth and sweetness to the popcorn. You’d never say “Hey, this popcorn tastes like coconut!” but you’d definitely say “Hey, this popcorn doesn’t taste right!” without it.
How to make Popcorn WITHOUT oil or butter! It’s very EASY!
FAQ
Can I pop my popcorn in butter?
Does it matter what oil you use for popcorn?
Can you make popcorn with butter instead of oil?
You see, the best way to make popcorn with butter instead of oil is by melting the butter on the pan, adding the kernels, and heating until they pop. However, the problem is that regular butter has a low smoke point, which means that odds are your butter will start to smoke or burn before all the kernels have popped. The solution? Clarified butter.
How do you make popcorn with butter?
You can use a large saucepan with a lid or a special popcorn pan. Add to the pan approximately 2 tablespoons of clarified butter per 2 ounces of kernels and set it over a medium-high heat. Add four or five popcorn kernels, place a lid on the pan, and wait until you hear the kernels pop.
Does butter make a good buttered popcorn?
Yes absolutely – it makes the best buttered popcorn if you do it this way. Be sure to shake it so the butter is evenly distributed throughout the kernels. How do you add butter to popcorn?
Can you make stovetop popcorn with butter?
Once you have made stovetop popcorn with butter, you will never want to go back to using oil or microwave again. You can literally smell and taste the difference. Although using butter instead of oil is a simple swap, there are a few things to follow so you won’t end up in a kitchen full of smoke.