The peculiarity of popcorn sold in the cinema? The intense buttery flavor. To make them at home, you can choose the preparation method you prefer, and then season them in a way that comes as close as possible to the taste of cinema popcorn. You could buy specific toppings or make your own clarified butter, which allows for a less artificial flavor.
Ingrediants
Ghee prepared with the microwave
Doses for 180 ml
2 sticks of butter
Popcorn cooked on the stove
Makes about 16 cups of popcorn
- 3 tablespoons of peanut oil
- ½ cup of popcorn seeds
- ½ teaspoon of popcorn salt
- 3-4 tablespoons of clarified butter
Microwaved popcorn in a bag
Makes about 8 cups of popcorn
- 60 g of seeds for popcorn
- Salt to taste
- 2-3 tablespoons of clarified butter
Steps
Method 1 of 3: Prepare the Ghee in the Microwave
Step 1. Melt the butter in the microwave
Place the butter in a microwave-safe bowl with a capacity of about 1 liter.
Using clarified butter allows you to recreate the typical flavor of popcorn sold in the cinema, as it eliminates at least part of the humidity. For cinema popcorn, oils are usually used, such as coconut oil: containing less liquid than water, the end result is not as mushy as what you tend to get at home
Step 2. Heat the butter until it melts
Place the bowl in the microwave and let the butter heat up to the max until it melts.
Step 3. Let it sit in the microwave for 3-5 minutes:
it should be divided into 3 distinct layers.
The upper layer will be soft and frothy, the middle one liquid and golden, the lower one cloudy and solid, as it is made up of powdered milk
Step 4. Skim the top layer with a spoon
Lightly dip it into the surface of the butter, picking up the foam. Throw it away. Repeat until the bulk is eliminated.
Step 5. Pour the core layer into a jar with a lid:
this is clarified butter. Do not pour the bottom layer: throw it away after the procedure.
Step 6. Pour the clarified butter over the popcorn
Keep the leftover one in the fridge for later use.
Method 2 of 3: Prepare Popcorn on the Fire
Step 1. Get a tall metal broth pot
Pour in 3 tablespoons of peanut oil.
Some cinemas use coconut oil - you can use it as a substitute for peanut oil if you want. Before pouring it into the pot, heat it to a liquid state
Step 2. Pour ½ cup of popcorn seeds into the pot and season with ½ teaspoon of salt
Make a kind of lid with a sheet of aluminum foil to prevent the seeds from jumping out of the pot. However, to let the steam out, cut holes with a knife. If the steam escapes, the popcorn will become crisper.
In place of salt, a specific popcorn seasoning called Flavacol is used in many cinemas. You can find it on the internet
Step 3. Heat the pot
It will be sufficient to heat it over medium heat.
Step 4. Let it heat for 3 minutes
Meanwhile, rotate the pot to prevent the seeds from settling in one place. Wear oven mitts to protect your hands. Listen: the popcorn should start popping. If the crackling stops before 3 minutes have passed, remove it from the heat.
Step 5. Stir the popcorn
Remove the foil and stir the popcorn to incorporate the salt.
Step 6. Add 2-3 tablespoons of clarified butter
Pour it in gradually while stirring, to coat the popcorn evenly.
Method 3 of 3: Microwave Popcorn in a Paper Bag
Step 1. Get a brown paper bag, like the ones used for bread
You can find it in the supermarket.
Step 2. Pour 60g of popcorn into the bag
Then close it by folding it several times on itself.
Step 3. Cook the popcorn in the microwave
The process can take 2-4 minutes, depending on the oven. Listen carefully. When the crackling slows and about 2 seconds begin to pass between crackling sounds, turn off the microwave.
Step 4. Remove the bag from the microwave and open it, being careful of the steam
Serve the popcorn in a bowl.
Step 5. Drizzle with 2 to 3 tablespoons of clarified butter and mix
Add the salt and keep stirring. The butter will make the salt stick to the popcorn.
