Homemade movie theater popcorn, sweet and salty

Homemade movie theater popcorn, sweet and salty

Based on 1 ratings
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"No matter how good the film is, what always convinces me to go to the movie theater is the popcorn. That smell always works its magic and lures me into the dark screening hall. If we believe homemade is always better, why don't we try to recreate the movie-style popcorn at home? You don't need a popcorn machine for delicious popcorn. All you need is a pot with a lid or a deep pan. And, a little arm muscle strength to shake the pot properly. It's important that the popcorn is nice and crunchy at the end, but definitely not too dry. Of course, it should be well seasoned or sugared with a touch of buttery taste. In the theaters, this usually comes from added flavoring. I will show you a trick with clarified butter in the video to achieve a similar result. For seasoning, I use a little powdered sugar or even powdered salt (blend regular salt until fine), depending on the flavor. This can stick to the still-warm popcorn even better and distribute well."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
50 g
popcorn kernels
3 tbsp
clarified butter
tbsp
sugar
½ tsp
salt
confectioner’s sugar (optional)
salt (optional)
MetricImperial

Utensils

large pot with lid, cooking spoon, large bowl

Nutrition per serving

Cal226
Fat19 g
Protein1 g
Carb14 g
  • Step 1/2

    • tbsp clarified butter
    • tbsp sugar
    • salt (optional)
    • 25 g popcorn kernels
    • confectioner’s sugar (optional)
    • large pot with lid
    • cooking spoon
    • large bowl

    To make the sweet popcorn: add half of the clarified butter to a large pot. Heat over medium heat. When the butter is hot, stir in the sugar. Add a small pinch of salt, if desired. Next, add half of the corn kernels to the pot and stir until well mixed. Cover and shake the pot vigorously so that the kernels are coated with the sugar-butter mixture. After a short time, the corn will begin to pop. Continue to shake and swirl the pot vigorously to prevent burning. Leave a on the lid for the steam to escape, so that your popcorn will be even crispier. Once the popping stops, remove the lid, and transfer the popcorn to a large bowl. Add more powdered sugar to taste while the popcorn is still warm. Enjoy!

  • Step 2/2

    • tbsp clarified butter
    • 25 g popcorn kernels
    • ½ tsp salt
    • salt (optional)

    For a salty version, proceed with the remaining clarified butter and the corn kernels in the same way as for the sweet version. However, instead of sugar, stir salt into the hot clarified butter and season with powdered salt to taste at the end. Enjoy!

  • Enjoy your meal!

    Homemade movie theater popcorn, sweet and salty

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