The greasy, buttery, salty taste of cinema popcorn is what entices many into buying that expensive tub of popcorn, no matter what the cost. Popcorn made at home never tastes the same. Popping the corn in regular vegetable oil or pouring melted butter over it won't do the trick. Most cinema popcorn is made with many different artificial flavouring oils, making it difficult to duplicate at home, but according to Victoria Brett of the Associated Press, you can get results pretty close to cinema style popcorn at home with the right technique and ingredients.
- Skill level:
Things you need
- 3 tbsp coconut oil
- 1/2 cup white or yellow popcorn kernels
- 3 tbsp clarified butter
- 1 tsp powdered popcorn salt
- Heavy saucepan
- Large bowl
Use American yellow or white kernels. Store the kernels in an airtight container so that they retain their moisture. Corn kernels have about 13 per cent moisture inside of them which is what boils and makes them explode when heated. Do not store the kernels in the refrigerator because that dries them out.
Use coconut oil, which is used by a majority of movie theatres. You can find coconut oil in health food stores and, increasingly, in regular supermarkets.
Use powdered salt. Table salt is too big for popcorn kernels, which is why it tends to pool at the bottom of the bowl. You can find popcorn salt next to the kernels in the grocery store, or you can put your regular table salt though a blender or coffee grinder.
Clarify the butter. Melt regular butter in a pan over low heat until there is a layer of foam on top, a layer of butterfat in the middle and a layer of milk solids at the bottom. Skim the foam off the surface of the butter and pour the butterfat into another container, leaving the milky solids in the pan.
Melt the coconut oil over low heat in a heavy pot on the hob
Add the popcorn kernels, spreading them evenly over the bottom of the pan in a single layer.
Cover the pot, but leave the lid ajar slightly. Turn the heat up to medium. Shake the pan back and forth gently on the burner, holding the lid as the kernels begin to pop. Do this for about three to four minutes.
Remove the pot from the heat when the popcorn stops popping. Let it sit uncovered for a minute or so. Meanwhile heat the clarified butter in the microwave for a few seconds.
Pour the popcorn into a large bowl. Drizzle the butter over it, tossing to make sure all the kernels are coated, then sprinkle with the popcorn salt. Serve the popcorn immediately.
Tips and warnings
- You can purchase already clarified butter in ethnic stores that sell Indian ingredients, where it will be labelled "ghee."
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