Movie Theater Style Popcorn 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.

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 THEATER BARK

Steps:

• Line a rimmed baking sheet with parchment paper.
• Put the chocolate chips in a double boiler or in a medium microwave-safe bowl and microwave until completely melted and smooth, stirring as needed. Pour the chocolate onto the prepared baking sheet and use a small off-set spatula to smooth the chocolate into an even 1/4-inch-thick layer. Scatter the popcorn all over the melted chocolate, slightly turning some pieces so they are partially covered in chocolate. Scatter the candy pieces all over the chocolate, slightly pressing to adhere.
• Transfer the baking sheet to the fridge and let sit for until completely hardened, 35 to 40 minutes. Remove from the fridge and break into individual size pieces. Store bark in an airtight container in a cool place for up to 1 week.

HOMESTYLE MOVIE THEATER POPCORN

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.

MOVIE THEATRE POPCORN

Steps:

• Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet.
• Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour.
• I've let it bake for more than 4 hours and it just keeps getting better.
• Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast.
• But, melted butter and salt is also delicious.

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.