Movie Theater Popcorn But Better

Is it possible to make popcorn better than the movie theaters already do? Well.... I think so, maybe... First, we'll make the greatest homemade buttered popcorn recipe as the main portion, but just to add to that I'll show you two other special ways. By special I mean garlic bread flavored popcorn, and perfect salted caramel corn that's so good you'll want to sneak your own popcorn into the theater.


SUPPLIES USED:

Blender


Serving Size: 4-6


INGREDIENTS:

Clarified Butter

  • 2 cups (500 g) unsalted butter


Popcorn Salt

  • Kosher Salt, blended


Regular Popcorn

  • 3 Tbsp clarified butter

  • 1/2 cup popcorn kernels


Buttered Popcorn

  • 3 Tbsp clarified butter

  • 1/4 tsp Turmeric powder

  • Fine popcorn salt

  • 1/2 cup popcorn kernels

  • Melted clarified butter to taste

  • Fine popcorn salt to taste


Garlic Bread Popcorn

  • 2-3 slices brioche, cubed

  • 3/4 cup (170 g) softened clarified butter

  • 1/3 cup (30 g) Parmigiano reggiano, grated

  • 2 tsp (7 g) MSG

  • 2 garlic cloves, grated

  • 1/4 cup (7 g) Italian parsley, finely chopped

  • 1/2 cup popcorn kernels

  • Fine popcorn salt to taste

  • Parmigiano Reggiano, grated to taste


Salted Maple Caramel Corn

  • 1/2 cup popcorn kernels

  • 1/4 cup (85 g) Corn syrup

  • 1/4 cup (80 g) Maple syrup

  • 1/2 cup (115 g) salted butter

  • 1 cup (210 g) packed light brown sugar

  • 1 tsp (5 g) vanilla extract

  • 1/2 tsp (3 g) baking soda


INSTRUCTIONS:

Clarified Butter Method

  1. Add butter to a medium saucepan and set to medium heat.

  2. Melt completely and reduce heat to medium-low and simmer for 10 minutes.

  3. Remove any foam that rises to the surface.

  4. Once it turns a light golden strain into a jar through a fine-mesh strainer lined with a coffee filter.


Popcorn Salt Method:

  1. Add the desired amount of kosher salt to a blender.

  2. Blend on high speed until it turns to powder.


Popcorn Popping Method:

  1. Add clarified butter to a pot (at least 6qts) and heat over medium heat until melted.

  2. Add in the popcorn kernels and top with a lid.

  3. Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop.

  4. Keep shaking until the popping begins to subside.


Buttered Popcorn Method:

  1. Add clarified butter to a pot (at least 6qts) and heat over medium heat until melted.

  2. Add in turmeric and fine ground popcorn salt.

  3. Add in the popcorn kernels and top with a lid.

  4. Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop.

  5. Keep shaking until the popping begins to subside.

  6. Toss into a big bowl and pour as much hot melted clarified butter and popcorn salt to the desired taste, and toss to combine.


MSG Garlic Bread Popcorn Method:

  1. Cut off 2-3 slices of brioche bread then cut into cubes.

  2. Place on a baking sheet and bake at 350F for 15-20 minutes.

  3. Let cool completely before blending completely in a blender.

  4. In a medium-size bowl, mix together softened clarified butter, Parmigiano Reggiano, msg, grated garlic, and finely chopped Italian parsley.

  5. Add as many or as few blended bread crumbs as needed. Mix together.

  6. Add clarified butter to a pot (at least 6qts) and heat over medium heat until melted.

  7. Add in turmeric and fine ground popcorn salt.

  8. Add in the popcorn kernels and top with a lid.

  9. Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop.

  10. Keep shaking until the popping begins to subside.

  11. Gently melt a ⅓ cup of the garlic bread butter in a small saucepan, and once melted gently pour over the popcorn. Season with popcorn salt to taste and toss together.

  12. Top with additional grated parmigiano reggiano


Salted Maple Caramel Popcorn Method:

  1. Add clarified butter to a pot (at least 6qts) and heat over medium heat until melted.

  2. Add in turmeric and fine ground popcorn salt.

  3. Add in the popcorn kernels and top with a lid.

  4. Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop.

  5. Keep shaking until the popping begins to subside.

  6. In a medium saucepan, add in corn syrup, maple syrup, salted butter, and packed light brown sugar. Light stir to hydrate.

  7. Set over medium-high heat until it begins to boil, let boil for 5 minutes.

  8. Remove from the heat and vigorously stir in vanilla extract and baking soda. Whisk until creamy.

  9. Pour all the caramel over the popcorn and fold together until fully combined.

  10. Place corn evenly onto a rimmed baking sheet lined with parchment and bake at 250F for 30-45 minutes.

  11. Cool completely until room temperature and break up before serving.