Homemade Movie Popcorn (Stay-crisp Butter Popcorn)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(41)
Ingredients
8 servings
- 3 tbsp Popcorn Butter or ghee (Note 1)
- 3/4 cup popcorn kernels
- 2 - 3 tbsp Extra Popcorn Butter or ghee (Note 1)
- 1 tsp Popcorn Salt
- 1 tbsp salt
- 250 g / 2 sticks unsalted butter
- 1 1/2 tsp warm tap water
- 1/4 tsp saffron powder (, imitation (Note 2)
- 1/8 tsp tumeric powder
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Preparation
Step 1
Movie Popcorn:
Step 2
Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove).
Step 3
When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.
Step 4
Add kernels, shake quickly to spread across the base, then clamp lid on. The kernels will start popping after a minute or so.
Step 5
Shake briefly once after 30 seconds or so. When the popping stops, immediately pour popcorn into a large bowl.
Step 6
Melt Extra Popcorn Butter in microwave. Pour over popcorn, sprinkle over salt. Shake and toss well to disperse. Extra fantastic served warm but still irresistible at room temp.
Step 7
Popcorn Salt:
Step 8
Place in a mortar and pestle and grind into a fine powder. OR use about 1/2 cup salt and blitz in food processor.
Step 9
Popcorn Butter (video helpful):
Step 10
Place butter in a silver saucepan over medium low to medium heat.
Step 11
Leave to melt, it will start to sputter and spit, then foam.
Step 12
When you push the foam aside and you see brown bits on the bottom of the saucepan, remove from heat. Takes about 10 minutes.
Step 13
Line a strainer with 2 paper towels, then strain butter through - discard brown bits.
Step 14
Pour strained butter into a jar or container. It sets when it cools. Use in liquid or set form. Keeps in the pantry for months (it is now ghee / clarified butter).
Step 15
Yellow Colouring (optional):
Step 16
Mix ingredients in a small bowl until spices dissolve.
Step 17
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