Homemade Movie Popcorn (Stay-crisp Butter Popcorn)
It’s buttery and yellow, just like the buckets you buy at the movie theatre Candy Bar! The yellow color 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.
Ingredients
- 3 tbsp Oil or Ghee
- ¾ cup Popcorn Kernels
- 2-3 tbsp Extra Popcorn Butter or Ghee
- 1 tsp Salt
Instructions
- Place butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove).3 tbsp Oil or Ghee
- Add kernels, shake quickly to spread across the base, then clamp lid on. The kernels will start popping after a minute or so.3/4 cup Popcorn Kernels
- 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.2-3 tbsp Extra Popcorn Butter or Ghee, 1 tsp Salt
Notes
If you skip using Ghee, you MUST use normal oil to cook the popcorn, do not use normal butter. Then douse the popcorn with normal melted butter – but it does soften, and is certainly no good the next day.