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How to make classic butter popcorn
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Classic Butter Popcorn

Looking to replicate that delicious move theater popcorn flavor? Give this recipe a try.
Keyword popcorn, snacks
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2

Equipment

  • 1 Large Pot With Cover
  • Microwave
  • Stove

Ingredients

  • 1/2 Cup Dry Corn Kennels (Unpopped)
  • 2 T Oil Avocado or coconut oil are my favorite.
  • 1 Stick Butter
  • Salt To taste

Instructions

Make The Clarified Butter

  • If you have ghee or clarified butter on hand, skip this section and move on. Otherwise, follow these steps to get the best crunchy results.
  • Place the stick of butter in a glass measuring cup.
    1 Stick Butter
  • Microwave for 30-40 seconds until butter is completely melted.
  • You should start to see three layers: Milk solids, foam and clarified butter. Use a spoon to remove as much of the foam as you can.
  • Set clarified butter aside.

Prepare The Popcorn

  • Place large pot with lid on stove. Turn stove on to medium/high heat.
  • Add the oil and heat to hot (not smoking).
    2 T Oil
  • Lower the heat to medium.
  • Add popcorn kernels to pot.
    1/2 Cup Dry Corn Kennels (Unpopped)
  • Every 10-15 seconds, give the pot a small shake to move the kernels around.
  • Once the first kernel pops, cover the pot loosely with a lid to keep the kernels from flying out. Do not cover all the way. Leave the top slightly ajar to let steam release.
  • Continue to shake periodically as the kernels pop. Once the popping slows down, down shaking to let the remaining kernels get popped.
  • Remove from heat and let rest for 30 seconds as the popping subsides.
  • Once kernels are popped, open the lid of the pot and slowly pour the clarified butter on top of the popcorn. Pour the butter until all the yellow and clear part is finished, leaving the milk solids at the bottom.
  • Mix with a spoon or shake around to disperse the butter evenly
  • Add a pinch or two of salt to taste
    Salt