Theater Style Buttered Popcorn Recipes

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THEATER-STYLE BUTTERED POPCORN



Theater-Style Buttered Popcorn image

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).

MOVIE-THEATER-STYLE POPCORN



Movie-Theater-Style Popcorn image

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

3 tablespoons vegetable oil
3 tablespoons unsalted butter
2/3 cup popcorn kernels
1 1/2 teaspoons kosher salt (we use Diamond Crystal)

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.

HOMESTYLE MOVIE THEATER POPCORN



Homestyle Movie Theater Popcorn image

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

1/4 cup popcorn oil (Orville Redenbacher's Buttery Flavor)
1/2 cup popcorn (Orville Redenbacher's Original Gourmet)
popcorn, topping to taste (Orville Redenbacher's Buttery Flavor)
popcorn salt, to taste

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

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