I’ve tried microwave popcorn and was not impressed. I love movie theater popcorn, but microwave popcorn isn’t even close.
From what I’m seeing online, there are 2 ingredients you really need to make movie theater grade popcorn at home
Coconut oil
Flavacol
Supposedly you need 1 Tbsp coconut oil and 1 tsp flavacol per 8 Tbsp of kernels
However does it matter what popper you use? I’d rather not have to deal with a stovetop popper that requires constant stirring and would rather use a machine. But I’m wondering if some machines will not let you add coconut oil and flavacol to them (like air popping machines).
Also what about topping oil, is that worth adding?
And what kinds of kernels are best, or does it not matter?
I use a teflon coated pot with a lid. Takes about two minutes to pop, so I’m not seeing why that would be tedious for you. I top it with a mixture of very high quality butter and a bit of lemon olive oil.
I’ve had several over the last 20 years or so. I recently tried the Coconut oil and Flavacol combination. It was much more similar to movie popcorn, but was a lot messier to clean up afterwards. I’ve pretty much stuck with plain oil and butter since then.
Yeah, I hadn’t thought of the cleanup. It may be easier to use a stovetop popper since those may be easier to clean than a machine popper. I have no idea, I’ve only made microwave popcorn before.
I use plain vegetable oil and good butter. I usually top it with fine salt - almost like pickling salt. Growing up I like to use Reese’s (not the candy bar) cheese topping, but I can’t find it anywhere.
I use yellow corn kernels that I get from the Amish store around the corner.
Well, that ensures that you get your recommended monthly dose of PFAS in a single bowl of popcorn.
I just use a cast iron pot with a lid. Heat the pot with a tablespoon of coconut oil, add three kernels and keep heating under medium high heat until they pop. Turn off the heat for 30 seconds and remove the popped kernels, turn heat back on and add 1/4 to 1/2 cup of unpopped kernels, then shake every 10-15 seconds for the 2-3 minutes until the popping stops. Add butter, oil, salt, seasonings as you see fit. I usually eat popcorn dry or with some shredded cheese because I don’t like it greasy and buy high quality kernels but do as you like.
“Microwave popcorn” is an abomination. I’m no sure who started this trend but they’ll be the first up against the wall when the revolution comes.
deep saucepan.
cover bottom with one layer of corn kernels.
add some cooking oil, about as much as you’d use to saute an onion.
cover. Shake a little to distribute oil.
turn burner on high. Wait for the first pops, then shake.
Shake until it stops or almost stops popping. Couple minutes, no more
You have now made popcorn. Turn out into a bowl, add melted butter and salt. I like brewers’ yeast on top, and perhaps crumbled nori (old hippie).
There is just NOTHING to making popcorn. All you need are things you already have in the kitchen, and popcorn. I have never been able to fathom how it got more complicated than what I have described.
My grandparents used to have a popcorn maker that was just a steel box with a sliding wire cover and a very long handle. Put in the popcorn and shake it over a campfire until it’s all popped.
I heard a story from a traveler in Mexico who said people camping out there would just throw popcorn kernels into the campfire and eat them as they popped out on to the ground. Since they invented popcorn, it may be the original way to eat them, who knows.
I do almost the same. I use a cast iron frying pan with a lid. I often use goose or duck fat to pop the corn, or peanut or olive (watch the temp) or ghee. I wait until one kernel has popped, and then add ⅓ cup popcorn. (I don’t turn off the heat, the measuring glass with the corn is sitting right there.) Then i cover and shake from time to time until it’s done. Sprinkle with salt and enjoy.
Using a tasty fat to pop it is great. I like mine a lot more than movie theater popcorn, due to the choice of fat. I’m sure you could use coconut oil and flavacol if you want to reproduce the movie theater experience.
The frying pan is easy to clean. The lid slightly less easy, but still not more than a minute of work.
We have one of these air poppers - and I am not sure how we acquired it. I guess it is “vintage” now, but works just fine. It makes popcorn no where near like at the movie theater, but makes a nice bowl - I just drizzle some melted butter and salt/pepper to taste, maybe some Lawry’s seasoned salt as a alternative. I use just bulk yellow kernels. Good popcorn snack in about 5 minutes, and no clean-up.
I want the big air popper machine on a cart like the on below. Negotiating with my wife about this. It is impractical, we don’t eat that much popcorn but the flavor with be good when it’s fresh popped and the cart adds ambience. I concede that most of the time it’s a waste of space but so is my son’s amp that sits on the floor at the end of the counter which is close to the same dimensions.
Just pour it all in and it makes a good version of theater popcorn. Too oily and salty for me, but if that’s what you’re looking for, that kit couldn’t make it easier.
I used to have a very well seasoned cast aluminum pot that I inherited from my grandfather, who always made the best popcorn. But I had to quit using it when we got a stove with a glass cooktop.
We now use a silicone popper for the microwave. It does a pretty good job, but you really have to keep an eye on it to avoid burnt popcorn. I set the timer for three minutes, then around 2:30 I start listening for the popping to slow down and will usually stop it around 2:45. There are some unpopped kernels in the bottom but I’d rather have that than burnt popcorn.
For everybody … one of the things that contributes to the movie theater flavor is the salt. No, really.
It’s flaked, not crystallized. Which means it sticks to kernels much better and the dry salt sort of explodes in your wet mouth in an intense salty burst.
Which salt can get elaborate and flavored and stupid expensive or as simple & cheap as
If you have a restaurant supply store near you they will probably stock popcorn salt in the typical ~1# paper canister for more like $2.
1/4 cup good quality popcorn
2 teaspoons olive oil (I use a blend, not the good stuff)
1/4 teaspoon pickling salt or popcorn salt
stir the above in a very small dish or ramekin.
Put in standard cheap lunch brown paper bag, tightly crimp the top, microwave.
The oil helps the cooking more than an air fryer, the salt sticks better than salting after the fact, and I add melted butter to taste. NOTE, this won’t taste like movie theater popcorn because it lacks the rest of the “stuff” but it’s fast, it’s easy, and just about anything topped with melted butter is pretty good!
I’m a big fan of the Whirlypop AND of the popping kits. I get a box of kits from Amazon and popcorn is easy peasy. Not quite as convenient as the microwave, but a close second.
Like a lot of the posters here I just use a pot on the stovetop. Thin layer of olive oil on the bottom. Layer of kernels. Few dashes of salt. Drop a 1/8 cup pad of butter on top. Turn burner on high.
I don’t even bother shaking the pot anymore. When the popping between kernels is greater than 3 seconds it’s done.
