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Commercial popcorn Recipe

American · Snack · 7 min total

This recipe replicates the buttery, salty popcorn you get at movie theaters, using coconut oil and Flavacol for that authentic taste.

Ingredients

• 3 tablespoons coconut oil
• 1/2 cup popcorn kernels
• 1 teaspoon Flavacol (or fine popcorn salt)
• 2 tablespoons melted butter (optional)

Instructions

1. Place a large pot with a tight-fitting lid over medium-high heat and add the coconut oil. Heat until the oil shimmers.
2. Add 3 popcorn kernels to the pot and cover. When they pop, the oil is ready.
3. Remove the popped kernels, then pour in the remaining popcorn kernels in an even layer. Add the Flavacol and stir to coat.
4. Cover the pot and shake gently to distribute the kernels. When popping begins, shake the pot occasionally to prevent burning.
5. Once popping slows to about 2 seconds between pops, remove from heat and let sit for 30 seconds until popping stops.
6. Transfer popcorn to a large bowl. Drizzle with melted butter if desired and toss to coat. Serve immediately.

Tips

• For extra buttery flavor, use clarified butter or ghee.
• Store leftover popcorn in an airtight container for up to 2 days; re-crisp in a 300°F oven for a few minutes.
• Adjust Flavacol to taste – it's salty, so start with less.

More about Commercial popcorn →

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