How to Make Movie Theatre Popcorn at Home

How to Make Movie Theatre Popcorn at Home

How to Make Movie Theatre Popcorn at Home

Recipe At-A-Glance

Skip the expensive concession stand and make buttery, delicious movie theatre popcorn at home with this simple step-by-step tutorial.

Vegetarian, Gluten-Free

Ready in 5 minutes

Popcorn gets a bad rap a lot of times as far as snack foods go. I understand why—the stuff that comes in the bags from the vending machine or from the concession stand at the movie theatre is packed full of nasty chemicals, artificial colors and flavors, and more hydrogenated oils and salt than anyone should be consuming in a snack.

And don’t even get me started on the microwave bags of popcorn. While there are some natural and organic options out there, the vast majority of microwave popcorn is loaded with a laundry list of chemicals and general nastiness.

How to Make Movie Theatre Popcorn at Home

Popcorn itself is actually a crazy delicious, crazy healthy snack food. If you air pop your kernels (in either the microwave, a popper or on the stove), you can eat a whopping three cups of the stuff for less than 100 calories. And in that 100 calories, you’re getting a hefty dose of healthy whole grains, vitamins, minerals and a very satisfying crunch.

If you’re strapped for cash, it’s hard to beat the affordability of air-popped popcorn. By skipping the boxes of microwave popcorn and heading straight for a bag of kernels, you can save a boatload of cash. Bagged kernels cost about 400% less on average than the microwave stuff (and, obviously, a ton less than the concession stand variety).

To air pop in the microwave, all you need is a small brown paper bag and some popcorn kernels. Put a couple of tablespoons of kernels in the bottom of the bag. Fold over the top of the bag twice. Place on its side in the microwave and zap on high for 2-3 minutes, or until the popping slows. Eat. Easy, peasy.

How to Make Movie Theatre Popcorn at Home

But let’s get real here—sometimes air-popped popcorn is boring. And the truth is, microwave and movie theatre popcorn is freakin’ delicious (especially when mixed with Reese’s Pieces—try it next time you’re at the movies—my gift to you). It’s buttery, it’s salty, and it evokes such awesome memories of date nights at the movies as a teenager and watching Friends re-runs with my girlfriends in the dorm.

Sometimes, you just want some butter on your popcorn! But if you’ve ever tried to use straight melted butter on homemade popcorn before, you know it has it’s issues. Namely, because butter has such a high water content, it makes the popcorn almost instantly soggy. No one wants soggy popcorn! To avoid this, movie theaters actually don’t user butter at all, and use butter-flavored oils (yuck), but you can use butter at home, just as long as your clarify it first.

It sounds complicated, but clarifying butter is actually a breeze in the microwave, and it removes enough of the water to leave you with buttery, perfectly crunchy popcorn. Let me show you how I make my movie theatre popcorn at home on the stove.

First up, gather those ingredients. For a large batch of popcorn (enough to satisfy 2-4 movie snackers or one pregnant lady who is eating popcorn for dinner), you’ll need a 1/2 cup of kernels, 1 stick of butter (salted or unsalted, either works), salt, and two tablespoons cooking oil.

I like to use coconut oil for one big reason: many movie theaters use a coconut oil blend to pop their popcorn. It doesn’t really add a coconut flavor to the end result, but it does add a layer of flavor that other cooking oils just don’t quite match. It’s what makes popcorn taste like the stuff from the movies.

popcorn ingredients

The first step in my movie theatre popcorn process is actually to clarify the butter. If you have ghee kicking around (which is more or less a version of clarified butter), you can skip this part and just melt your ghee and use it straight on your popcorn. But for those of us ghee-less folks, here’s how to do a quick and dirty clarification. Put stick of butter in a glass measuring cup (you’ll need to the spout later).

butter measuring cup

Microwave on high for 30-40 seconds, or until the butter is all melted and foamy.

melted butter

You should start to see the butter separating into three layers—foam, clarified butter and milk solids. Don’t worry if the layers aren’t super clear when you first take it out of the microwave, the layers will settle more as the butter cools. Plus, we’re not looking for perfection here, just to get rid of enough water to keep our popcorn crunchy.

clarified butter

Take a spoon and skim off as much of the foam on top as you can. Again, no need to be perfect. Just get as much as you can.

clarified butter

You’ll be left with a very clear, very yellow layer of clarified butter, with a layer of milk solids underneath. Awesome work! Set that aside.

clarified butter

Now onto the actual popping process. You’ll want a big pot with a lid for this. Why? Well, popcorn expands (duh)! I don’t recommend using a heavy pot (like a Dutch oven), because you’ll need to shake the pot throughout the popping process. And man, cast iron is hard to shake.

pot

Put your pot on high heat and add in the coconut oil.

coconut oil pot

Once the oil is completely melted, toss in your popcorn kernels.

popcorn pot

Swirl the pot around so that each and every kernel gets a nice little coating of coconut oil, and is more or less in a single layer.

popcorn

Every now and again, give the pan a good shake to mix up the kernels and keep them from burning.

pot shake

Soon enough, you’ll have the very exciting moment where your first kernel pops. After that, things happen quickly! Action shot.

popcorn

Hurry up and put on the lid of the pot, slightly ajar to release steam, because if you don’t you’ll have popcorn flying all over your kitchen. I’ve had kernels fly 15 feet—no exaggeration. You want to save all that popcorn goodness! But you also want to make sure to release the steam, because that’ll also make your popcorn soggy.

pot popcorn

While the popcorn is popping, keep shaking the pot frequently. For the most part, the cooked kernels float to the top of the pot, which keeps them from burning, while the unpopped kernels stay at the bottom. It’s a good system, and means that I almost never burn popcorn on the stove (I can’t say the same for in the microwave), but it’s still good to give the pot a little jiggle every now and again.

Within a few minutes, you’ll hear the popping slow down to almost a crawl. Turn off the burner and just let it sit for a few minutes. Because you’ll have some slow-pokes still popping. Even still, trust me, the second you take off the lid, a straggler will pop right into your eye. Not that I know from experience or anything.

popcorn

You’ve got yourself a beautiful pot full of popcorn! Now, grab your measuring cup of butter and start to slowly stream it onto the popcorn. At first you’ll see nothing but clear, bright yellow clarified butter.

popcorn butter

But as you get to the end of the clarified part, you’ll start to see that third opaque, white layer—the milk solids. Stop right then! We just want the clarified butter on our popcorn—not the milk solids. Go ahead and reserve those milk solids for something else, they’re a great addition to pasta sauce, omelets and baked goods to give a bit of creaminess. Lots of folks just toss them, but I’m way too cheap frugal to do something crazy like that.

butter popcorn

Stir up your popcorn really well to make sure every kernel gets a touch of butter.

popcorn

Sprinkle on your desired amount of salt (if you use salted butter, you might want to go light on the salt at first). You can also feel free to add other flavorings (garlic salt, ranch mix, etc.) during this stage—but I’m a purist.

popcorn salt

And then go pop in a movie, get cozy and enjoy your much healthier, much tastier (in my opinion) movie theatre popcorn! The popcorn tastes even better if you serve it up in some mega cute popcorn boxes (affiliate link).

How to Make Movie Theatre Popcorn at Home

If clarifying your butter seems like an annoying step to do each time you make movie theatre popcorn (it really isn’t, it’s probably a two-minute process), you can actually make large batches of clarified butter and stash them in the fridge for months at a time and then just melt a little bit as you need it. Because most of the water and milk solids are removed from the butter when it’s clarified, it keeps for much longer than standard butter.

Clarified butter is also great to have kicking around because, unlike regular butter, it has a really high smoke point. Meaning you can add lots of buttery flavor to dishes that cook at a high temperature (think: pan frying). Here is a great tutorial for making larger quantities of clarified butter on the stove. If you do want to stash your clarified butter in the fridge for extended periods of time, it’s important to be a bit more persnickety with the amount of moisture and milk solids you remove than what I describe here. The tutorial I linked to recommends straining through multiple layers of cheesecloth.

Here’s a full recipe for the popcorn, for easy printing!


How to Make Movie Theatre Popcorn at Home
 
Prep time
Cook time
Total time
 
Skip the concession stand and make movie theatre popcorn at home with this super easy recipe!
Author:
Makes: 4 servings
Ingredients
  • ½ cup (1 stick) butter, unsalted or salted
  • 2 tablespoons coconut oil
  • ½ cup popcorn kernels
  • Salt, to taste
Instructions
  1. Place the butter in a glass measuring cup with a spout. Microwave on high for 30-40 seconds until foamy. Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Then set the butter aside while you make your popcorn.
  2. In a large soup pot with a lid, melt the coconut oil over high heat. Add in the popcorn kernels and swirl to coat all the kernels.
  3. Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), immediately place the lid on the pot, but leave it ajar so steam can escape.
  4. Continue shaking the pot frequently until the popping slows down. Once it does slow down. Remove the pot from the heat and let sit for a few minutes while the final kernels pop.
  5. Once all the kernels are done popping, slowly stream the butter over the popcorn, stopping when you reach the opaque part of the melted butter (see photo). Discard the remaining butter or save for another use
  6. Stir the popcorn, and then season with desired amount of salt.

 

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53 Comments

Yay! Thanks for this! I love air popping popcorn but hate the mushy mess it becomes when I add melted butter. I usually just add salt. Sometimes a little Parmesan cheese.

When I’m feeling nostalgic I like to spritz Bragg’s liquid aminos on the popcorn then sprinkle with nutritional yeast. It reminds me of when I was a carefree 18 year-old spending my summer at hippie-dippy music festivals. Plus my partner doesn’t like that flavoring so I get the whole bowl to myself 🙂

This looks fabulous! I have never used coconut oil to make my popcorn on the stove but I am sure gonig to start. Thank you for posting! I cannot live without my stove top popcorn!

Looks delicious! Honestly, I have some weird popcorn tendencies. I like to sprinkle my popcorn with parmesan (not so weird) or dip it in things like hummus or honey mustard (more strange, I think). :]

I think I may need to try this. I don’t typically eat popcorn because there’s often a weird squeak when I chew it which drives me insane. I know, I know. It’s a strange aversion I have. 🙂 But I think the squeak might be from the air-popping my husband usually does, so I am adding this to my list of things to try.

I love your popcorn boxes!

Ahh! Cassie this is so perfect for me right now. My first born turns five in a few weeks and we are having a couple of his little friends spend the night for his party. I bought the exact popcorn boxes you have shown and we are going to have a Monster’s Inc. movie watch party. I love the idea of having the kids help me air pop their own popcorn. Can I find coconut oil in Walmart? Thank you for sharing!

I love air popped popcorn. I like it sweet and salty. My husband likes it with Parmesan cheese. I can’t wait to try this. Another place you can find coconut oil is Trader Joes if you have one near you.

Oh my goodness, I’m eating popcorn right now! But if I weren’t, I would be after reading your post 🙂

My favorite popcorn sounds kinda crazy but its amazing: Melt about a tablespoon of Earth Balance vegan butter and sprinkle in about half a teaspoon of dehydrated mushroom powder and swirl it around (then pour it on the popcorn). This is a product that Hazel Dell, a mushroom farm in Fort Collins, makes locally with all their leftover mushroom bits and a little garlic powder. It’s delicious!

Why have I never thought to do this? Such an easy and cheap beer snack for when people come over…plus you can so easily jazz it up with various spices and condiments. I will definitely be making this soon (perhaps when the weather is less feral Down Under!).
Thanks for sharing, Cassie 🙂

Cassie, you changed my life with this popcorn recipe! I can’t believe that a simple change of coconut oil and ghee makes SUCH a difference. I made it for myself and my 3 1/2yr old last night and we both agreed it was the best bowl of popcorn we have ever had. I’ve been following your blog for a year now and am such a fan. You have so many great ideas! Congrats on the baby news too. I have two little girls (8 months and 3 1/2years) and they are the best!!!

This was absolutely AMAZING. I will never make popcorn any other way. Thank you so much for sharing this! My husband took a handful and asked me what I did differently and I said “Why?” and he responded “Because this is so much better than how it used to be.” I agree with him 100%. The coconut oil is marvelous. Big hit all around!

I Googled homemade movie theater popcorn and came across this and it sounded good, so I tried it. It was good, BUT a warning to those who haven’t had coconut oil before and eat most if not all the whole bowl of popcorn.. you may get a very VERY upset stomach and sick.

I had bought a Stir-Crazy popcorn popper, but was still kind of getting tough popcorn when using extra light olive oil. I grew up eating popcorn popped in a pan on the stove, but we used to use margarine w/vegetable oil and let it cook for a while to let the water evaporate to get the buttery taste. I switched to only using real butter a couple of years ago, but noticed real butter makes popcorn soggy. I tried using butter spray, but it does not taste as good as movie theater popcorn. I used both the coconut oil and put the butter in the microwave per your instructions and popped the popcorn on my stove. I now have my childhood buttery popcorn back in a healthier way. Thanks so much for the info!

I love this blog. For a few months I have been looking for a popcorn recipe to make that crunchy popcorn like the movies. So when u release the steam from the pot while popping it makes it crunchy?

Thank you for this recipe. I just made it for my husband and step son. I made a huge batch and about 30 min later my husband comes into the room where I was and gave me a big thank you kiss and said they ate the whole bowl! He said it was like eating movie theater popcorn. Lol – I confessed I read your article right before I made it for them. Great tips! Thanks.

A great way to tell if the oil is hot enough it to put in 3 popcorn kernels in with the oil – when they pop, you’re good to go!

Thank you for the idea on the clarified butter. I don’t believe in using a microwave and therefore do not have one. I agree on the bag of kernels as apposed to the other selections out there. I actually found Jolly Time Organic. Worked like a charm. Thanks again.

Pregnancy craving fulfilled – thank you! I usually make popcorn sprinkled with parm and seasoned salt, but was dying for some buttered popcorn and didn’t want to break down and get a box of the microwave kind. I will be making this again soon!

I made two different kinds of popcorn last night: Buttery Cajun (with homemade cajun seasoning) and Butter Maple (with real NY maple syrup). It was cool eating them side by side like that because you’d could take a break from the salty/spicy by eating the sweet and maple-y. Super yummy!!

I like just adding veggie oil and then sprinkling my popcorn with chili powder and salt. Yum! Oil and black pepper do in a pinch but chili powder is best. I’ve found its cheapest to get your coconut oil at an asian market.

Wow thanks for the recipe. I love air popped popcorn but did not know it was clarified butter that kept popcorn from getting too soggy! I made this before we went to the movies and sneaked it in…sshhhhh. lol

This looks delicious – and it is! I don’t have a microwave, and don’t really want to invest in one, so this is a great find for my family. I found this @ http://affimity.com/#/sharedPost/1/9160, and just – just thank you! My husband and I cooked up some last night and it was so tasty! Thanks!

This looks so good. It was a massive sale on popcorn down at my local store, and i was looking for ways to spice the popcorn up. This looks so good. Thanks for sharing!

No matter what you do to the popcorn it still doesn’t taste like what you get at at the movies. The popcorn at home is hard on some parts and soft on others. Popcorn at the movies is crunchy. They kernels after being popped are not even shaped the same.. The color is not the same.. Home popcorn is white. Movie popcorn is light yellow.

My popcorn always has to be stove top. Never tried the clarified butter, but will be
I do have to say using a whilry popper it a tad easier.
Thanks for the great tips.

I use a pot with a strainer lid.. The holes in the lid let the steam out when the lid is secured. Don’t have to tilt it anymore 8-). One of our favorite flavoring is McCormicks Montreal steak seasoning…garlic salty pepper goodness!
Can’t wait to try it with the clarified butter.

Finally! I could never put my finger on why my popcorn never really came out right. The coconut oil was the key. The tips on the clarified butter and venting the popcorn was the cherry on top. My popcorn finally tasted as good as…..no make that better than movie theater popcorn. Thank you so much.

Great lost!! I, too, avoid the nuker corn and always pop on stovetop in my old stockpot. However, about 2yrs ago I bought a WhirlyPop at Target for about $20. It’s awesome! I also clarify butter, but I take it a step further and brown it a bit. The aroma and flavor can’t be beat! (If clarified butter isn’t an option that night, I – wait for it … – dip my popcorn in a bit of yellow mustard. I saw a young gal do this 20yrs ago and became hooked. No knocking until you try it!). Yes, we love our popcorn on movie nights…or when Mommy needs a little movie time after kiddos are fast asleep. Enjoy!!!!

Coconut oil in Coffee, C chip cookies or for cooking or sauteing other high temp foods is a good option. But, be sure to use virgin coconut oil (Extra virgin is not a recognized version — whatever that is). Do not buy “processed” coconut oil, per nutritionists.
Also, coconut oil is touted to delay dementia, what ever that is.

Great technique and tips. Here is another terrific idea for evenly popped kernels. Put 2 or three in your heating oil and as soon as they pop, put the remaining kernels in and pull off the heat for 30 seconds. Return your pot to the heat and finish popping. I tried it and it works fabulously.

Thank you, thank you, thank you…..
Finally a homemade popcorn my family will eat. It is soooo good. I tried this with ghee before but something wasn’t right. But this is perfect! I actually used a Cuisinart EasyPop Popcorn maker which has the clear bowl on top and turns a wire on the burner to keep the kernels from burning. This popcorn is awesome. Maybe we can still have popcorn now that doesn’t come out of a box! My kids are devouring it right now. Truly tastes like the movie theater stuff.

I”m an oldie (but a goodie) and remember the days when we would pilethe family into the car and head to the drive-in theatre. We didn’t have much money so we brought our own popcorn. We popped batches of the corn in a 4 qt pan and kept dumping it into a big, tall soup kettle. Then we melted butter – homemade butter that had most of the water pressed out – and poured it onto our corn. No need for salt. We served the popcorn in dixie cups. Those were the days!