comments:
It’s buttery and salty and delicious. A little tricky to make at home though. It’s not exactly “butter” used to make butter popcorn. You can do this, but you’re not going to get a movie theater taste (or smell). The “butter” used by theaters is actually a type of coconut oil (Amazon link here). This is used by theaters because it’s shelf stable and doesn’t need refrigeration. My recipe for stove popped popcorn: Get a pot with a lid. I usually use a soup pot to produce 2-3 large bowls. Add 1-1.5 tablespoons of coconut oil to the pot, apply low heat to make sure the oil is melted but not enough to boil. You can also add a little cooking oil here (canola or vegetable oil) to get a more consistent cook but usually this isn’t necessary. Add fine grain salt. Popcorn salt works better but otherwise use fine grain salt, not ordinary table salt. Add popcorn. How much takes practice, I usually add enough to cover the bottom of the bowl. Add more salt. Traditional cooking rules apply that you should add more seasoning than you think you need. Cook on high heat. Put the lid on the bowl when the kernels start popping. Remove from heat source when you stop hearing pops for a couple seconds (or you get the amount of popcorn you want). Pour into a bowl and enjoy.