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Movie Star Popcorn

Movie Star Popcorn

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
D.A. mommy

D.A. mommy

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.

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Nutrition

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  • 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

Directions

  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

kimberlya7
214

kimberlya7

3/5/2010

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 wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop. Edit: I have to make a revision. Although Canola oil generally is healthier, high heati creates trans fats which are BAD for you. Peanut oil is a better choice because it has a higher smoke point. (Coconut oil, while having a high smoke point, is high in saturated fats and one of the unhealthiest.)

PATRINCIA
187

PATRINCIA

1/7/2008

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 in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)

Paul Kunz
127

Paul Kunz

1/13/2008

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 extra butter flavor, so we used only 1 Tbs. of oil and then used 4 Tbs. butter (we use Earth’s Balance non-hydrogenated vegan ‘butter’). The larger amount of butter to oil gave us the stronger buttery taste we wanted. Since I have always used ½ tsp. of salt for every ½ cup of corn, I added all salt at once, along with the corn and 4 Tbs. (1/4 cup) butter. Melting and cooking the butter right in the pot was great. Having the extra oil in the pot - instead of pouring it over the finished popcorn - prevented the corn from burning – a great tip! As the recipe said, I took the pot off the stove when the kernel pops were about 2 seconds apart - no burning or sticking! Another great tip! We like to stir in nutritional yeast flakes (available at health-food stores) before eating. It gives a nice ‘cheesy’ flavor and is very nutritional. I now have a new way to make popcorn! Thanks for sharing!

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