Why is movie popcorn so delicious, but yet we can never seem to replicate it at home? I’ve gotten pretty close and here’s my super, not so secret recipe.
Start with really good popcorn
I recommend Orville Redenbacher because of the quality control and consistency. Don’t buy store brands because they are all terrible. I may be wrong, but I don’t care. Store in an airtight container in the dark pantry. Use 2/3 of a cup per pop session.
Use Coconut oil
Pop your kernels in coconut oil, that’s what the theater’s use. It has a high smoke point so it can get really hot and explode the kernels much better. Plus it tastes better. Use about 3 tablespoons
Use fine ground salt
Popcorn salt is different, it’s super finely ground so that it sticks to all the popcorn’s intricate crevasses.
Top it off with fake butter
Real butter is good, but if you wan to get close to the movie theater taste then lube up your bowl with this Kernel Seasoning Oil. It may be unnatural, but we aren’t going for healthful when eating movie theater popcorn. We are going for taste, and this one is pretty close. Try substituting 1 tablespoon of coconut oil with this butter oil.
There are several ways to pop the corn, but my favorite is the Stir-Crazy.