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 1/2 cup per pop session.
Use Coconut oil
Pop your kernels in coconut oil, that’s what the theaters 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 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 want to get close to the movie theater taste then lube up your bowl with this Buttery flavor Popcorn Topping. 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.
A Proper Popper
There are several ways to popcorn, but my favorite is the Whirley-Pop. It’s fast and easy to clean up
The Daily Irritant 
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