butter popcorn

Recipe video above. This is a homemade version of a very popular, slightly sweet and lightly salty Butter Popcorn sold at grocery stores (Cobs brand, for those of you in Australia!). I love it, and replicated it so I could serve giant bowls of it when I have friends around. It&#039;s always a hit!BONUS: It stays crispy for days! The secret is clarified butter which is 100% fat, and no water. Normal butter is 15% water so it what makes popcorn soggy. It&#039;s a Movie Popcorn secret!

Stay Crispy Butter Popcorn - Lightly Sweet 'n Salty

popping corn

tbsp butter

salt

((per

tbsp icing sugar / powdered sugar

Pop the kernels using your method of choice - either popcorn maker or stove (see next section)

Pop Popcorn

Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn.

Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once.

Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl.

Stovetop Popcorn

Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won&#039;t use it all, but it&#039;s harder to work with a smaller quantity than this.

&quot;Popcorn Salt&quot;

Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar.

Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance!

Sprinkle &amp; toss!

Recipe video above. It's buttery and yellow, just like the buckets you buy at the movie theatre Candy Bar! The yellow colour is optional, the butter is not. Bonus: The popcorn stays crisp for several days, thanks to the clarified butter (aka ghee). If you skip making the Popcorn Butter, see notes for recipe amendments.

Homemade Movie Popcorn (Stay-crisp Butter Popcorn)

tbsp Popcorn Butter

popcorn kernels

Salt

unsalted butter

tsp water

saffron powder (, imitation (Note 2))

tumeric powder

Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove).

When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.

Add kernels, shake quickly to spread across the base, then clamp lid on. The kernels will start popping after a minute or so.

Shake briefly once after 30 seconds or so. When the popping stops, immediately pour popcorn into a large bowl.

Melt Extra Popcorn Butter in microwave. Pour over popcorn, sprinkle over salt. Shake and toss well to disperse. Extra fantastic served warm but still irresistible at room temp.

Movie Popcorn:

Place in a mortar and pestle and grind into a fine powder. OR use about 1/2 cup salt and blitz in food processor.

Popcorn Salt:

Place butter in a silver saucepan over medium low to medium heat.

Leave to melt, it will start to sputter and spit, then foam.

When you push the foam aside and you see brown bits on the bottom of the saucepan, remove from heat. Takes about 10 minutes.

Line a strainer with 2 paper towels, then strain butter through - discard brown bits.

Pour strained butter into a jar or container. It sets when it cools. Use in liquid or set form. Keeps in the pantry for months (it is now ghee / clarified butter).

Popcorn Butter (video helpful):

Mix ingredients in a small bowl until spices dissolve.

Yellow Colouring (optional):

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The most viewed butter popcorn recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine