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1. Pop your popcorn in coconut oil or canola oil. These are the two most common oils used by movie theaters. Heat a thin layer of oil until shimmering in a large pot. Add a few test kernels, then add the rest of the popcorn when they pop. Remove from heat for thirty seconds so the kernels reach an even temperature.

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Use a lightly floured surface to prevent the dough from sticking. Roll the dough in one direction, applying even pressure to maintain an even thickness. If the dough starts to stick, sprinkle a little more flour on top. Roll the dough into a rectangle shape to make it easier to shape the rolls.

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Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop. After 4-6 minutes and when popping slows, remove from heat. Shake pot 30 seconds or until popping stops completely.

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Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn. Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly.

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Remove any leftover popcorn kernels and wipe the chamber with a damp cloth. For stubborn residue, use a mild dish soap and warm water. Clean the chute and butter tray: Remove the chute and butter tray, if applicable, and soak them in warm, soapy water. Scrub gently to remove any butter or oil buildup.

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FileCocoa butter p1410148.JPG Wikimedia Commons

Melt 1/4 cup clarified butter or ghee in a small saucepan over medium heat. (Alternatively, add the clarified butter or ghee to a small, microwave-safe bowl and microwave until melted.) Heat the coconut oil. Melt 2 tablespoons coconut oil in a 7- to 9-quart stockpot over medium-high heat. Add tester kernels.

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How to Make. Step 1: Place a large heavy pot or Dutch oven pot on medium heat to warm up. Pour in enough butter to cover the base of the pot in a thin layer. Add in 2 kernels, place the lid on, and listen for them to pop. Step 2: Once the two kernels have popped, add the rest of the popcorn. It should cover the bottom of the pot in a single.

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Make sure it is clean and in good working condition. Next, gather the popcorn kernels, butter, and salt. The popcorn kernels should be fresh and high-quality for the best results. Measure out the desired amount of popcorn and place it in the popcorn maker. Melt the butter and set it aside.

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Warm soapy water: Start by gently wiping the popcorn maker with a sponge or cloth soaked in warm, soapy water. This will help to remove any visible butter stains and residue. Vinegar solution: For tougher stains, create a mixture of equal parts vinegar and water. Dip a cloth into the solution and gently scrub the affected areas.

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According to Extra Crispy, that buttery taste is created by Flavacol, "the yellow powder that gets added during popping to give your popcorn that yellow buttery color," and other chemicals. "Your movie theater butter has no butter in it, but it does have partially hydrogenated soybean oil (a.k.a. trans fats), beta carotene (a coloring.

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Instructions: Place the clarified butter or ghee on a tall and heavy-bottomed pot over medium heat. After the butter melts, add a few kernels to the pan to test the temperature. Once the test kernels have popped, remove them from the pan and add the rest, making sure to distribute them evenly across the surface.

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Cook your popcorn kernels your preferred way. If using a silicone popcorn bowl, cook kernels in the microwave with the lid on for about 3 minutes on high, or until popping slows to 8 seconds between pops. While popcorn is cooling slightly, melt butter in the microwave (around 45 seconds to 1 minute). Pour popcorn into a mixing bowl.

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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.