Movie Style Popcorn
Are you a big fan of crispy popcorn? Then you are going to love my Movie Style Popcorn recipe. Buttery, super crisp and irresistibly delicious. Perfect to enjoy as a quick snack or tuck into a heaping bowl with a movie. Using just 3 ingredients, now you can make this all-time movie snack at home.
Servings 10
Ingredients
For the clarified butter See note 1
- 2 sticks of butter
For the popcorn
- 1 Tablespoon salt or to taste
- 4 tablespoons clarified butter, divided
- ½ cup popcorn kernels
Instructions
To make the clarified butter
- Melt the butter: Start by heating the butter in a heavy-based pot on very low heat.
- Solids start to separate within 2 minutes: As the butter melts it starts to splatter and foam begins to rise to the surface. The splattering means that the water in the butter is evaporating. Continue to simmer the butter until the splattering subsides, about 5 minutes.
- Do not stir the butter during the entire cooking process: You can lightly skim the surface to remove some of the foam. This will also help you to monitor the colour of the butter more carefully as it turns in colour
- Remove it from the stove as soon as the foam turns a golden yellow
- Line a strainer with cheesecloth or a paper towel: Set it over a heatproof container or glass measuring jug.
- Gently pour the liquid through the strainer.
- The clarified butter will naturally solidify at room temperature or when refrigerated. When heated for use it will return to its golden brown liquid.
Make the popcorn
- Grind the salt: Grind the salt using a mortar and pestle or quickly pulse in a food processor until it is fine and powdery. Add flavouring like cheese or onion powder, if you like.
- Heat the clarified butter in a large pot: Heat 2 tablespoons of clarified butter in a large pot over medium-high heat.
- Add the popcorn kernels: Add the popcorn kernels and swirl to coat it in the butter. Cover with a lid.
- Cook for between 4 to 5 minutes: Gently shake the pan for every 10 seconds or so while kernels pop. This ensures that most of the kernels pop.
- Remove from the heat: After about 4 -5minutes or when the popping slows, remove the pot from heat.
- Coat with extra melted butter: Use the remaining two tablespoons of melted clarified butter to pour over the cooked popcorn and toss to coat. Sprinkle with salt.
Video
Notes
- Is there a substitute for homemade clarified butter?Yes, there is, although it is cheaper to make your own, you can get store-bought ghee. It works the same as using clarified butter in any recipe which calls for it.For a more detailed post on Clarified butter or ghee: How to make Clarified butter or Ghee
- The texture of regular table salt granules is too large to stick properly onto the cooked popcorn. Grinding the salt creates a powdery, fine-textured salt perfect for coating the cooked popcorn. The salt can be ground using a mortar and pestle or quickly pulsed in a food processor.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Iron: 1mg
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