Homemade Movie Popcorn (Stay-crisp Butter Popcorn)
User Reviews
5
Homemade Movie Popcorn (Stay-crisp Butter Popcorn)
Description
Making movie-style popcorn at home often means compromising crispness if you use regular melted butter, which contains water and milk solids that soften popped kernels quickly. This recipe uses clarified butter, or ghee, which is simply butter with the milk solids and water removed, resulting in pure butterfat with a higher smoke point. The clarified butter is heated to pop the corn kernels evenly without burning, producing popcorn with a crisp texture that stays that way for days.
The recipe includes preparing popcorn salt by grinding salt finely, and optional yellow coloring made from a mix of warm water, imitation saffron powder, and turmeric for a traditional yellow hue. Extra melted clarified butter is drizzled on after popping and tossed with salt for flavor. The popping is done in a large pot over medium heat, shaking occasionally to prevent burning.
This popcorn is ready to serve warm or at room temperature, making it an excellent snack for movie nights or gatherings. The clarified butter can be stored for months and used in other recipes needing ghee. Popcorn stays crisp when stored in airtight containers for 2 to 3 days, or up to 4 with very airtight sealing.
Ingredients
Movie Popcorn:
- 3 tbsp butter Note 1, for popcorn or ghee alternative
- 3/4 cup popcorn kernels
- 2 - 3 tbsp butter Note 1, extra, for popcorn or ghee alternative
- 1 tsp popcorn salt
Popcorn Salt:
- 1 tbsp salt
Popcorn Butter (clarified butter / ghee):
- 250 g / 2 sticks butter unsalted
Yellow Colouring (optional):
- 1 1/2 tsp water warm, tap water
- 1/4 tsp saffron imitation (Note 2, powder
- 1/8 tsp turmeric powder
Instructions
Movie Popcorn:
- 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.
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Popcorn Salt:
- 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 Butter (video helpful):
- 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).
Yellow Colouring (optional):
- Mix ingredients in a small bowl until spices dissolve.
Notes
- Clarified butter is preferred for popping because it resists burning and keeps popcorn crisp longer than regular butter.
- You can substitute store-bought ghee if preferred; homemade clarified butter keeps for months.
- Skip the clarified butter for popping only if using oil; butter is then drizzled melted on after popping but results in softer popcorn.
- Saffron powder used for color is typically imitation and affordable, avoid pure ground saffron for this purpose.
- Store popped popcorn in an airtight container at room temperature to maintain crispness for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134cal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 265IU | 5% |
| Calcium | 3mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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