Here is everything you need to make movie theater popcorn in your kitchen.
I would consider my family popcorn snobs. We’re not going to throw any old bag of microwave popcorn into a bowl – oh no. It’s got to be movie theater butter. Even better is making that buttery, salty snack ourselves! We’ve found there is somewhat of a science to making the perfect popcorn concoction, and we might have perfected it. These four things make a good batch every time.
First are the right kernels.
Amy Richardson put us on to these Amish Baby Popcorn kernels a while back, and we’ll never go back! There are less hulls, meaning less kernels stuck in your teeth. They have just the right amount of crunch – just how popcorn should be.
Next, you need the right oil to pop those kernels in.
This coconut oil is the real MVP. It has that delicious movie theater butter flavor that infuses into every kernel. Trust us, you’re going to want to fill the bottom of your pan with more than you think!
Once your popcorn is popped, there is a “cocktail” of sorts we use to finish it off, starting with butter – obviously.
We go through this stuff faster than you can say “movie theater popcorn!” It really drives home that butter flavor, and, will salvage a batch that has been under-oiled (use more than you think, I swear)!
Last, but certainly not least, you need the salt.
This was another lucky find from a guest on the show. Dan Rascon shared his favorite popcorn recipe with us, and Flavacol was the crowning jewel. It’s not just salt – there is something extra that makes it the best part of the popcorn for me. It is a super fine powder, so tread lightly as you sprinkle.
And there you have it! Perfectly authentic movie theater popcorn, right in your own home. Once you’ve tried it, you’ll never go back to the microwave.
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