June 25, 2024
best popcorn

This is a quick and easy way to make popcorn at home if you can’t get to a movie theater or want the experience at home.

  • A very crisp popcorn: Popcorn cooked in ghee won’t turn soggy or stale-tasting because it’s not moist.
  • Cinema-quality popcorn! It may shock you to learn that you can make popcorn at home, especially if you love that big tub of traditional salted popcorn. Several unique ingredients work together to achieve this.
  • Get started now! You’ll enjoy a popcorn bowl in less than 10 minutes after gathering all your ingredients.

This recipe requires the following ingredients.

  • Coconut Oil – Yummy movie theater traditional salted popcorn contains coconut oil – they pop the kernels in it! Its high smoking point makes it perfect for popping popcorn and delivering that unique flavor. As a substitute, you can use canola oil, vegetable oil, or peanut oil.
  • Popcorn Salt – A specialty ingredient known as popcorn salt is superfine, so it can easily be incorporated into each kernel. Put your kosher salt in the food processor to make it ultra-fine, then label it “popcorn salt” and store it.
  • Popcorn Kernels – There is a wide selection of popcorn kernels here – yellow, white, and Amish; choose your favorite!
  • Ghee – Butter that has been clarified by removing any water or milk solids is why the popcorn doesn’t get soggy. Ghee is available in most stores worldwide now, but you can also make clarified butter at home!

Clarified butter recipe:

  • Simple and quick to complete, the process takes no time at all. Follow these steps:
  • One pound of butter should be simmered over low heat for about an hour.
  • Skim any excessive foam off the top and discard.
  • Line a medium bowl with a fine-mesh sieve.
  • Lay two layers of paper towels or cheesecloth in the sieve.
  • Place the sieve over a bowl and pour the remaining melted butter through.
  • Refrigerate for up to three months after cooling to room temperature.

Popcorn made on the stovetop

  • Over medium heat, melt the coconut oil in a large, heavy pot.
  • After 30 seconds, remove the pot from the heat. Add three popcorn kernels after the oil has melted. Stir in the salt and remaining popcorn kernels once those three kernels pop.
  • Continue cooking popcorn on medium heat. When popping the popcorn, ajar the lid slightly so that steam can escape and shake the pot occasionally.
  • Once the popcorn has popped for two or three seconds between pops, please remove it from the heat and put it into a large bowl to serve.
  • Then, add the melted ghee to the hot pot (no need to turn it back on). Toss the popcorn with the melted ghee and serve.
  • Enjoy: Taste and adjust the taste if necessary, then add more salt or clarified butter.