POPCORN : THEATER-STYLE RECIPE - (4.6/5)
Provided by Mary-6
Number Of Ingredients 2
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.
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 THEATRE POPCORN
This method of making crispy popcorn is a family "secret" passed down from my grandmother. Try it for yourself and taste the difference.
Provided by Geema
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts :
MOVIE STAR POPCORN
With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil.
Provided by Kali Doogarsingh
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 5
Number Of Ingredients 4
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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 14.8 g, Cholesterol 12.2 mg, Fat 13.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 265.9 mg, Sugar 0.3 g
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MOVIE THEATER POPCORN RECIPE — SALT & BAKER
From saltandbaker.com
4.8/5 (4)Total Time 10 minsCategory SnackCalories 74 per serving
- Set a large pot over medium high heat. Once the pan is warm, add the coconut oil and Flavocal. Stir the flavocal until is dissolves in the oil.
- The oil should be fairly hot after a minute. Once hot, add the popcorn kernels to the pot and cover the pot with a lid.
- Wearing hot pads (see notes), shake the pot every 10-15 seconds to ensure the popcorn kernels don't burn.
- Once all of the kernels have popped, remove the pot from the heat and trasnfer the popped popcorn to a large bowl. Serve!
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