Movie Star Popcorn

Movie Star Popcorn

137
D.A. mommy 1

"With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil."

Ingredients

10 m {{adjustedServings}} servings 187 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
  2. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.
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Reviews

137
  1. 164 Ratings

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I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and ...

This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes ...

This way of making popcorn was great! After making three batches of popcorn, we ended up changing/doing the following: The total amount of oil/butter in the recipe is 5 Tbs. Our boys like e...