Movie Theatre Popcorn 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:

• 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.