Movie Theater Popcorn Seriously Recipes

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).

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"!

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.