This Movie-Theater-Style Popcorn is a buttery and salty recipe, which is made with popcorn kernels and real butter. It’s a classic, foolproof recipe, ready in about 5 minutes.
Movie-Theater-Style Popcorn Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- ⅔ cup popcorn kernels
- 1 ½ teaspoons kosher salt (we use Diamond Crystal)
How To Make Movie-Theater-Style Popcorn
- Combine ingredients and heat: In a medium heavy-bottomed pot (cast iron works well), combine the vegetable oil, butter, popcorn kernels, and salt. Place the pot over high heat, stirring until the butter is completely melted.
- Cook the popcorn: Once the butter is melted, cover the pot with a lid and reduce the heat to medium-high. Cook undisturbed until the kernels begin to pop rapidly.
- Vent and finish: Once the popping is rapid, slightly offset the lid to create a small vent for steam to escape. Continue cooking for about 2 more minutes, or until the popping begins to slow down.
- Toss and serve: Immediately transfer the popcorn to a large bowl. Toss for a couple of minutes to cool it slightly and distribute any remaining butter. Serve warm.
Recipe Tips
- How to prevent burning? Using a heavy-bottomed pot is key as it distributes heat more evenly. Also, once the popping starts, you can give the pot a gentle shake every 30 seconds to keep the un-popped kernels moving on the bottom.
- Why is my popcorn chewy instead of crispy? This is usually caused by trapped steam. Offsetting the lid to create a small vent is a crucial step that allows the steam to escape, resulting in perfectly crisp popcorn.
- Can I use a different oil? Yes. For an even more authentic movie theater flavor and aroma, you can substitute the vegetable oil with coconut oil.
- How do I get the salt to stick better? Using a very fine-grained salt, like popcorn salt, helps it adhere to the kernels. Adding the salt in with the oil and butter at the beginning also ensures it coats the popcorn as it pops.
What To Serve With Movie-Theater-Style Popcorn
This popcorn is a perfect snack on its own, but for a true movie night experience, try these additions:
- A drizzle of melted chocolate
- Mixing in your favorite movie theater candy, like M&Ms or Raisinets
- A sprinkle of nutritional yeast for a cheesy flavor
- A cold soda or your favorite beverage
How To Store Popcorn
Popcorn is always best enjoyed fresh and warm. However, if you have leftovers, you can store them in an airtight container or a zip-top bag at room temperature for up to 2 days. It may lose some of its crispness.
Movie-Theater-Style Popcorn Nutrition Facts
- Serving Size: 1 serving (approx. 2 cups)
- Calories: 210 kcal
- Fat: 14g
- Carbohydrates: 19g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This specific recipe is designed for the stovetop method, which yields a crispier and more evenly coated result.
A few un-popped kernels (often called “old maids”) are normal. This can be caused by kernels that don’t have enough moisture inside them to create the steam needed to pop. Using fresh, good-quality popcorn kernels can help minimize this.
Movie theaters often use a special seasoning salt called Flavacol, which contains a very fine, butter-flavored salt. This recipe is a delicious homemade version that comes very close using simple pantry ingredients.
Try More Recipes:
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- I Tried Martha Stewart’s Candied Bacon, and It Got Me in Trouble with Myself
- I Tried Martha Stewart’s Buttermilk Waffles, and They Reminded Me How to Slow Down
Movie-Theater-Style Popcorn Recipe
Description
A simple stovetop method for classic, buttery, and salty popcorn that tastes just like it does at the movies.
Ingredients
Instructions
- Combine oil, butter, popcorn kernels, and salt in a medium, heavy-bottomed pot.
- Heat over high, stirring, until the butter melts.
- Cover, reduce heat to medium-high, and cook until kernels pop rapidly.
- Offset the lid to create a small vent and cook until the popping slows, about 2 minutes.
- Transfer to a large bowl and toss for a couple of minutes before serving.
Notes
- Venting the lid is the most important step for crispy, not chewy, popcorn.
- Use a heavy-bottomed pot to prevent the kernels from burning.
- Shaking the pot occasionally once popping starts helps ensure more kernels pop.
- For authentic movie theater flavor, try using coconut oil instead of vegetable oil.