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This flavor-enhanced salt, when added to the coconut oil, perfectly sticks to the popcorn and also provides that trademark yellow color that entices movie-goers to buy a bucket. A little goes a long way; just a 1/2-cup of kernels only needs 1/2 teaspoon of Flavacol. The final ingredient is optional but most refuse to pass it up.
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Let cool for 1-2 minutes, to allow the layers to separate. 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). Set the butter aside while you make your popcorn. In a large soup pot with a lid, melt the coconut oil over high heat.
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Instructions. In a large pot, add the oil and turn your burner to just past medium (see Recipe Note #2). As the oil is heating up, place one popcorn kernel in the pan, near the edge of the pan and cover. After this kernel pops (~2 min) add the salt and popcorn and stir for 15 seconds to mix thoroughly.
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Snappy Popcorn White Coconut Oil, 1 Gallon. The White Coconut Oil variant of Snappy is absolutely the oil that can deliver the authentic taste of movie theater popcorn. The gallon size will produce large a ton of popcorn goodness. This top selling popcorn oil is 100% pure and refined.
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Begin by heating up the popcorn machine for a few minutes. Once it's warm, add 2 tablespoons of coconut oil to the popper. The beta carotene in the coconut oil adds to the yellow coloring of the popcorn (secret number one). Also add in 1/4 teaspoon of the secret ingredient. This ingredient seals the deal and is what the theaters use to make.
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Franklin's Gourmet Popcorn - 19 oz. Butter Flavored Popcorn Seasoning Salt, 30 oz. Butter Flavored Coconut Popcorn Oil - Authentic Movie Theater Taste - Made in USA. 2 Piece Assortment. 4.3 out of 5 stars 45. $62.99 $ 62. 99 ($0.98/Ounce) $59.84 with Subscribe & Save discount. FREE delivery Mon, Jul 31 .
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How To Make Movie Theater Popcorn. First, melt the butter in a glass measuring cup. Scrape the foamy top on the butter and discard. Next, in a large pot melt the coconut oil over high heat. Add in the popcorn kernels and swirl to coat all the kernels. Shake the pot often to avoid burning.
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In a large heavy bottom pot or dutch oven heat the coconut oil over high heat. Add 2-3 test kernels to the oil, once they pop you know the oil is hot enough. Once hot, put on a pair of oven mitts to prevent burning, and carefully add the popcorn kernels, swirling them around in the oil until they are completely coated.
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They're also the secret to making popcorn taste like movie theatre popcorn - it's that salty, savory goodness you just can't put your finger on. Nutritionally-speaking, palm oil is somewhat similar to coconut oil in that they're both derived from the fruit of their respective palm tree varieties and carry a similar nutritional profile.
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This Dash gadget makes 12 cups of popcorn with the press of a button. The small lid on top doubles as a measuring cup, so we poured enough kernels to make a full batch. First, we poured about a spoonful of canola oil onto the surface, followed by the kernels, and topped it off with a spoonful of Flavacol. (Pro tip: Less is more with Flavacol.
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Popcorn kernels: Measure 1/2 cup kernels, and add 3 tester kernels to the oil to test it's hot enough for popping. Coconut oil: Some movie theaters use coconut oil for their popcorn, so this recipe does too. Clarified butter or ghee: Clarified butter or ghee gives the popcorn a clean, rich, buttery flavor. Salt: Finely ground salt sticks to the kernels best.
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Movie Popcorn: Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove). 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.
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To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the.
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Speaking of flavor, although coconut oil and butter have low smoke points (both 350 degrees Fahrenheit) and aren't the best choices for making popcorn, they're great for adding flavor to popped.
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Once the oil is hot, add the popcorn kernels and cover the pot with the lid. Stir. With the lid still on, and while using glove hot pads, shake the pot every 15 seconds to stir the popcorn and prevent burning. Remove and serve. After about 2 minutes, the popcorn should be done. Do not burn!