Again, no need to be perfect. Not only will you have drench-free drizzle, you’ll also have no-burn butter to pop your corn with and super-infuse it with flavor. Melted butter turns popcorn soggy because of its high water content. If you nuke a bag of popcorn every now and then, it's not a health concern for you, but workers in the factories producing the butter-flavored popcorn are at risk for lung damage, as are consumers who pop a couple of bags of corn daily. Closeup! OR use about 1/2 cup salt and blitz in … Place in a mortar and pestle and grind into a fine powder. Put 3 kernels of popcorn into oil and wait till they pop then pour the rest of the kernels into pan. Enjoy buttery goodness at home with this simple step-by-step tutorial. Try using a popcorn method that doesn’t require any oil, like an air popper or making popcorn in a paper bag, and using no-calorie seasonings like herbs and spices. How to Make Buttery Movie Theater Popcorn at Home, 42+ Family Favorite Christmas Dinner Ideas, 1/2 cup of popping corn kernels—I like using, 2 tablespoons coconut oil—For the best flavor, look for. Discard the remaining butter or save for another use. Taste the mixture. When it’s time to dress your popcorn, pour the clear, yellow clarified butter onto the popcorn, leaving the milk solids behind. Pour (or scoop) coconut oil into a heavy 3 qt or larger pan with lid, over medium-high heat. It's the perfect partner when making popcorn at home.Your guests will ask what makes your popcorn taste so … Heat the oil and then put your kernels and wait up for a few … But at home, you can use the real stuff! Don’t stir too vigorously, or you’ll break popcorn … As the kernels start to pop, shake the pan back and forth across the burner until the popping slows down. I have been since I was a kid, when my parents would hand me a little red plastic cup of crunchy popcorn to enjoy while we snuggled up to watch movies almost every night. Using butter to pop the kernels sounds like it would add another layer of buttery flavor to your popcorn, but I wouldn’t recommend it. Turn off the burner and just let it sit for a few minutes. I've adapted it to make it more chewy and gooey than her crunchy, nut-loaded version. All rights reserved. Pour in the popcorn kernels and sprinkle with salt to lightly cover the layer of kernels. Recipe by Sandy Moriarty. She's a home cook and wellness junkie with a love of all things healthy living. That will push all of the foam to the top and make it extra easy to skim. Now that you’ve selected your pot, here’s the method you’re going to follow for making your popcorn: Now, grab your measuring cup of butter and start to slowly stream it onto the popcorn. Bet you didn’t expect that last one! I prefer grapeseed or avocado, but anything you have on hand will do. Swirl the pot around so that each and every kernel gets a nice little coating of coconut oil, and is more or less in a single layer. Take a spoon and skim off as much of the foam on top as you can. I would guess theater concession stand employees would also fall into this category. There are three things that make movie theater popcorn delicious: butter, salt, and COCONUT OIL. I pop the corn in an organic non-flavored coconut oil – enough to make 8 or so cups. Because most of the water and milk solids are removed from the butter when it’s clarified, it keeps for much longer than standard butter. Add 1 tbsp. In less than five minutes, you’ll have a batch of buttery butter-popped butteriness without a single bit of soggy. Drizzle that clarified butter into a large pot then add a half-cup of unpopped popcorn. See full disclosures ». Whisk in 2 teaspoons of any neutral flavored oil. Sometimes it helps to tip your pot forward ever-so-slighty. Let cool for 1-2 minutes, to allow the layers to separate. Make sure to use a nice, big pot for stovetop popcorn. It does add a polish to your popcorn, but if the partially hydrogenated soybean oil, artificial butter flavor, TBHQ, and methyl-silicone give you pause, perhaps just toss with real butter, lots of it. If you’re feeling pinched for time, use ghee instead of making your own clarified butter. You can unsubscribe at any time. First up, you’ll want a big pot with a lid for this. Sprinkle on your desired amount of salt (if you used salted butter, you might want to go light on the salt at first). One of the best deals you can find today is Butter Flavored Coconut Oil by Franklin’s Gourmet Popcorn. Melt the two oils together over low heat and swirl gently to mix well. You’d never say “Hey, this popcorn tastes like coconut!” but you’d definitely say “Hey, this popcorn doesn’t taste right!” without it. Once you understand the science, it’s easy to figure out the solution. If the flavor is not buttery enough for you, add another tablespoon of the extract. But before you melt butter and pour it on top, it’s important to clarify the butter to keep your popcorn from going soggy. If you’re feeling pinched for time, use ghee instead of making your own clarified butter. The butter … Lower the heat and shake the pan to help the kernels pop. Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next! Place the oil and 3 kernels of popcorn in a large pot (about 12 quarts). And man, cast iron is hard to shake. It’s what makes popcorn taste like the stuff from the movies. After all of your butter is dispensed, continue gently stirring the popcorn so that every piece is coated. Microwave on high for 30-40 seconds until foamy. I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. There are no social login steps defined in Sitecore for this flow. The 3-kernel test insures that your oil is … With a large spoon, start skimming the foam off of the butter and discarding it. Put stick of butter in a glass measuring cup. Snappy Popcorn Colored Coconut Oil. Make sure to clarify your butter before pouring it on. Start with two sticks of butter. At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. during this stage—but I’m a purist. It sounds like a lot, but once you remove the milkfats, you’ll be left with just enough of the stuff to make a perfect 4-6 person batch. https://www.foodnetwork.com/recipes/articles/50-flavored-popcorn-recipes Now you can make movie grade popcorn at home. Most movie theaters cook their popcorn in a coconut oil blend, which adds an interesting depth and sweetness to the popcorn. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Basically, it is the butter that’s meant to make the popcorn and comes in a 30-ounce container. Don’t worry if the layers aren’t super clear. Add seasonings to popcorn right after you've popped it, when the residual steam will help them stick. You’ll need to use the spout later. However, I recently learned that red palm oil has a smoking point of only 302ºF, so I’m going to choose avocado oil (which has a smoking point of 500ºF) over red palm oil in the future. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens. 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