Fresh, authentic homemade "movie theater" popcorn

plan

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Two guarantees:

1) If you do this, it'll be the best popcorn you've ever made.

2) If you have people over and serve it, they'll think you did something amazing, they'll be impressed, and they will love it.

So you need:

- Coconut oil. This is the most important ingredient besides the popcorn itself. It has to be legit coconut oil. This is what gives the popcorn that "movie theater" butteryness and butter-flecked color...except you're not drenching your popcorn in butter. I bought one of these from Amazon last year, and I still have 85% of it. The container is enormous and will keep you in popcorn oil for a long time.

- Good kernels. There is definitely a difference between your typical grocery store raw kernels and fresh kernals from a good farm or smaller-batch company. Here's one site that ranks a few favorites. And here are Amazon's best sellers.

- A big cooking pot with a cover, preferably a glass cover.

- Salt

- 2 to 4 tablespoons butter (optional, depends on size of pot)

I start by tossing a few kernels into the pot, carefully pouring just enough coconut oil to cover one layer of kernels. Then I turn up the heat on high, put the cover on, and wait for the first kernels to pop. Once those "test kernels" pop, I toss in the butter, pour the kernels and put the cover back on.

Stand back and wait until the new kernels start popping, then lower the heat slightly and shake the pot every 15 seconds or so. When the kernels really start popping, you can lower the heat again so you're not burning anything, but not low enough that the remaining kernels won't pop. You'll get a better hang of this over time. From there, ease down on the heat and kill it when you hear the popping start to slow.

If you've gauged things correctly, you'll have popcorn up to the rim as the last kernels are popping.

Take the cover off and let it cool down.

For the final step, pour the popcorn into a clean, new brown paper bag, the larger the better. Shake the bag for 20 seconds or so, allowing any excess oil to get absorbed by the bag itself. Now it's time to salt to taste -- salt and shake.

And you're done!

This has been my go-to for movie nights and for just hanging out with friends. If you try it, good luck, and don't forget it has to be coconut oil
 
 

foxxycat

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I definitely will try this. I LOVE buttery popcorn and considered getting an old fashions airpopper with the butter dish on top. I have tried all microwave types but you know what? I am going to experiment with butter inside a paperbag because I have done plain popcorn inside the bag and it does work. and of course salt it after. salt and butter are a must...thanks for posting this!

I always enjoy your posts=you always have descriptive comments and easy to read because you separate them with white space. Makes it easier on my eyes...
 

sivyaleah

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This is exactly how I make popcorn at home other than the coconut oil.  I have it in the house, but never even thought about using it for popcorn. Will give it a try next time we make a pot!
 
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plan

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The coconut oil is the essential ingredient. I don't know why. It sounds counter-intuitive. But it's definitely the difference-maker, and I've tried a lot of different ways to make decent popcorn until I stumbled on this.
 
I definitely will try this. I LOVE buttery popcorn and considered getting an old fashions airpopper with the butter dish on top. I have tried all microwave types but you know what? I am going to experiment with butter inside a paperbag because I have done plain popcorn inside the bag and it does work. and of course salt it after. salt and butter are a must...thanks for posting this!

I always enjoy your posts=you always have descriptive comments and easy to read because you separate them with white space. Makes it easier on my eyes...
Thanks foxxy...paragraphs are our friends haha. In this case the paper bag is just to get the excess oil off, but the coconut oil is what gives it the "butter" taste. Again, I know it sounds weird, but once you make it you'll taste the difference.
 

Willowy

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Have you ever tried it with "real" cocnut oil, that still tastes a little like coconut, instead of the butter flavor refined stuff? I'm wondering if it would add a coconutty flavor to the popcorn. . .sounds intriguing, I think I'll have to try it :lol3:.
 

sivyaleah

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Have you ever tried it with "real" cocnut oil, that still tastes a little like coconut, instead of the butter flavor refined stuff? I'm wondering if it would add a coconutty flavor to the popcorn. . .sounds intriguing, I think I'll have to try it
.
The one I have has a mild coconut flavor to it. I use it to roast sweet potatoes. Is very yummy!
 
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plan

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Have you ever tried it with "real" cocnut oil, that still tastes a little like coconut, instead of the butter flavor refined stuff? I'm wondering if it would add a coconutty flavor to the popcorn. . .sounds intriguing, I think I'll have to try it :lol3:.
I've wondered that myself, whether there's a difference between "regular" coconut oil and the stuff meant specifically for popcorn. I'm not sure. The coconut oil I have is the kind that is liquid or turns into almost an ice cream consistency depending on the temperature. Some people think something's wrong with it when they get it shipped to them and it looks like orange sorbet, but that's natural...if it's in that form, it will melt in the pot normally.

If that's the same kind you have, then it's the right stuff. I thought it was counterintuitive too at first, because why would coconut oil taste good with popcorn? But it does. It's like those meatballs made with sugar and jelly...it sounds absolutely horrible, then you try it and it tastes great.


I just looked at the ingredients on the jar. It says pure coconut oil and beta caretine, that's it, no other ingredients.
 

artiemom

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The way I learned how to make popcorn, before microwaves; was on the top of the stove. My mom always used Corn Oil. Put a layer of corn oil in a big pot, throw in a couple of kernels as a test, cover and put on medium high. When they popped, put the rest of the kernels in..put the cover back on, and shake the pot over the burner, back and forth.. when it sounds as if they are almost done, take off of stove... be careful because some can still be ready to pop when you take the cover off..

Dump into a bowl, add some melted butter and salt... I love this popcorn. old fashioned and so good.. I alway used an old pot.. 

reminds me, I should get some kernels and make some for myself....
 
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plan

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The way I learned how to make popcorn, before microwaves; was on the top of the stove. My mom always used Corn Oil. Put a layer of corn oil in a big pot, throw in a couple of kernels as a test, cover and put on medium high. When they popped, put the rest of the kernels in..put the cover back on, and shake the pot over the burner, back and forth.. when it sounds as if they are almost done, take off of stove... be careful because some can still be ready to pop when you take the cover off..

Dump into a bowl, add some melted butter and salt... I love this popcorn. old fashioned and so good.. I alway used an old pot.. 

reminds me, I should get some kernels and make some for myself....
That's exactly what this is, except using coconut oil and using a paper bag at the end to soak up excess oil so the popcorn's not too greasy. The great thing about it is that the coconut oil itself gives it that buttery flavor. You can completely skip butter if you want to and just add salt.
 

denice

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I had heard of using Coconut oil and also a seasoning salt called Flavacol, I have never tried it though.
 
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