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.
Alright, teach me how to pop popcorn on the stove!
First up, you’ll want a big pot with a lid for this. Why? Well, popcorn expands! I don’t recommend using a heavy pot (like a Dutch oven), because you’ll need to shake the pot throughout the popping process. And man, cast iron is hard to shake.
Make sure to use a nice, big pot for stovetop popcorn. Popcorn expands!
Now that you’ve selected your pot, here’s the method you’re going to follow for making your popcorn:
- Put your pot on high heat and add in the coconut oil.
- Once the oil is completely melted, add in your popcorn kernels.
- Swirl the pot around so that each and every kernel gets a nice little coating of coconut oil, and is more or less in a single layer.
- Every now and again, give the pan a good shake to mix up the kernels and keep them from burning.
- After your first kernel pops, put on the lid of the pot, slightly ajar to release steam, because if you don’t you’ll have popcorn flying all over your kitchen.
- While the popcorn is popping, keep shaking the pot frequently to prevent burning. Within a few minutes, you’ll hear the popping slow down. Turn off the burner and just let it sit for a few minutes.
Can’t I just use ghee instead of clarifying the butter?
You sure can! Ghee is shelf-stable clarified butter that is perfect for melting and drizzling on popcorn. Saves a step!
Making Movie Theater Popcorn At Home | But Better
FAQ
Can you pop popcorn with just butter?
What can I use to pop popcorn if I don’t have oil?
Does butter affect popcorn popping?
How do you add butter to popcorn without making it soggy?
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.
What are the best substitutes for butter?
The substitute that you might want to use depends on what you are using butter for. In baking you can use any fat such as olive oil, nut butters, or even avocados. In baking you can also substitute non-fats for butter such as Greek yogurt, mashed bananas, pumpkin puree, or even applesauce. For replacing butter as a spread, you can use any fat, hummus, avocado, nut butter, or cheese. For cooking, canola oil can be a great sub, or avocado oil is also good because it has a high smoke point.
What can I substitute for butter in popcorn?
The traditional popcorn recipe includes butter and salt. But you can always experiment and substitute the butter with something else — for example, coconut oil, nut butter, avocado, olive oil, and many more. 1. Replace Butter with Olive oil
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?