Most Buttery, Movie Style Popcorn! Buttery, salty, crunchy, movie theater popcorn is as much a part of the cinema experience as the movie itself. The aroma beckons moviegoers toward concession stands. But the pay-off to this seductive smell is all too often disappointing, with greasy kernels loaded up with fake butter flavoring.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
- 2 tbsp coconut oil
- 1/2 cup (3 1/2 ounces) popcorn kernels
- 1/4 cup (4 tbsp) clarified butter or ghee, melted
- 1/4 tsp finely ground kosher salt
- Heat the coconut oil: Melt the coconut oil in a 7- to 9-quart stockpot over medium-high heat. Add tester kernels. Add 3 kernels of popcorn and wait for them to pop. These little guys will let you know when the oil is hot enough to add the remaining kernels.
- Add the popcorn and pop. When the tester kernels pop, add the remaining popcorn kernels. They should cover the bottom of the pot in a single layer. Swirl the pot to coat the kernels in the oil.
- Continue to pop and shake the pan. Cover, lower the heat to medium, and shake the pan gently while the kernels pop. After about 3 minutes, when the popping slows significantly (1 to 2 seconds between pops), remove from the heat.
- Continue to shake the pot for another 30 seconds or until the popping stops completely. Flavor with butter and salt: Pour 1/2 of the butter or ghee over the popcorn, cover, and shake the pot to coat.
- Pour the remaining butter or ghee over the popcorn and sprinkle with the salt. Cover again and shake. Serve immediately.