Movie Theater Style Popcorn Recipes

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.

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:

• 1. In a heavy bottm saucepan add the coconut oil to the bottom of the pan to coat and be enough for the kernels of popcorn sit and have the oil like about 1/4 to 1/2 up the kernels. Turn the heat on to medium-high.
• 2. When you see the oil start shimmering, or start to smoke, add popcorn kernels to almost cover the bottom of the pan. Stir. Put a lid on the pan and carefully shake. When you hear the kernels "pop", turn down the heat. Shake the pan carefully (don't burn yourself!) every now and then to avoid burning. Some folks like the popcorn texture better if the lid is just a bit ajar to allow the steam to escape. If you do this, be careful of flying hot kernels and also use care when shaking the pan. (NOT RECOMMENDED FOR CHILDREN!). Some folks just add 2 kernels of corn when they put in the oil and when they pop, they know the heat is high enough and time to add the corn kernels.
• 3. When the corn slows down popping, remove from heat and let it finish popping. Salt and butter if desired.
• 4. Sometimes I add the salt to taste with the coconut oil and sometimes I wait till it is popped. Serving size depends so much on size of pan, how many kernels you use and how big your popcorn bowl is!
• 5. On the JAP site there are some fabulous recipes to do flavored 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.