Homestyle Movie Theater Popcorn Recipes
MOVIE-THEATER-STYLE POPCORN
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
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
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).
HOMESTYLE MOVIE THEATER POPCORN
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
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)
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
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"!
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