It shouldn't be hard to make movie theater-style popcorn at home. Pop popcorn, mix it with melted butter, shower it with lots of salt, and there you have it: the perfect snack to eat while watching movies at home.
Coconut oil is the very best oil to use for popping popcorn. You're looking for virgin (AKA: unrefined) coconut oil. It's what makes popcorn taste like the stuff from the movies.
The Bottom Line:
If you're looking for the best popcorn to stock on your movie nights, Orville Redenbacher is the way to go. In addition to the great buttery flavor, the fluffy texture and consistent popping make it so that your first handful of popcorn is as good as what's at the bottom of the bag.
Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect.
Flavacol is a super fine, butter-flavored seasoning salt that movie theaters on their popcorn. They usually pop it using a combination of orange-colored coconut oil and Flavacol seasoning, but regular coconut oil will give you the same results without the fake-looking color.
Flavacol is a very fine seasoned salt that sticks to the popcorn, whereas a ground salt will tend to fall off. Adding it to the oil as you pop improves the coverage without any fear of burning. This is the tried - and - true original popcorn salt! FLAVACOL is the worlds most popular seasoning salt.
The popcorn at the movies isn't made with butter at all. The corn kernels are cooked in coconut or canola oil and sprinkled with a concoction of salt, butter flavorings, and bright-yellow food coloring.
Other theaters cook their kernels in a mix of oil and real butter, helping to maximize that butter flavor and fine salt taste before the actual popcorn kernels are popped. However, many don't know that the main reason for the taste of that movie popcorn is a topping called Flavacol.
Cineplex serves some of the best popcorn in the world. It's just a fact. It's made fresh under the right conditions with the perfect blend of salt and oil. We make it so well, it is actually impossible to replicate that perfect movie popcorn taste at home or in a package.
Peanut Oil is our first choice for the most flavorful, rich, and buttery-like vegetable oil for popping popcorn. Coconut oil is a great choice as well. Clarified butter is another great choice for buttery popcorn. Regular butter will burn and smoke if used, so make sure it is clarified butter.
It shouldn't be hard to make movie theater-style popcorn at home. Pop popcorn, mix it with melted butter, shower it with lots of salt, and there you have it: the perfect snack to eat while watching movies at home.
Description. Pop Secret Movie Theater Butter Flavor is your secret to movie night! With a classically rich buttery flavor and airy crunch, this craveable popcorn makes home movie night feel like you're at the theater, with that familiar aroma and rich flavor.
There is almost no difference between white or yellow popcorn; although most theaters and microwavable popcorn you'd find in a grocery store are from yellow kernels because they produce a more yellow buttery looking appeal. White kernels produce smaller, lighter popcorn.
Flavacol is the yellow powder that gets added during popping to give your popcorn that yellow buttery color. It is essentially just a super-fine salt with some coloring agents, although people swear it has butter flavor, even though there are no extra flavorings in it.
There's a reason the popcorn smells so good
The popcorn has chemicals in it to make its aroma fill the theater. Try this recipe for making amazing DIY popcorn in your microwave instead.
A: First, while they certainly do taste different, it's not the actual popcorn that makes the difference. The kernels used to make theater popcorn and those used in the home (whether microwave or air popped) are essentially the same.
Movie theater popcorn can contain 400 to 1,200 calories, depending on the size and toppings. Some cinema chains use coconut oil or other saturated fats, which increases the calorie count. The popcorn is also usually loaded up with salt, with some having as much as 1,500 milligrams of sodium, almost a full day's worth.
The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs.
Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.
The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.
In the meantime scoop up a cup of medium yellow popcorn kernels (or your choice of kernels) and sprinkle 2 tsp of Flavacol over the kernels. Once the oil is hot carefully lift the “hot” kettle lid, preferably using an oven mitt, and add the kernels Flavacol mix to the kettle. Shut the kettle lid and close the doors.
Popcorn is made up of strong aroma chemicals that go into the air when heated. Other food industries actually add these chemicals to their food to make the aroma more appealing! So, remember when you're stuffing your face with popcorn even before the movie starts, it's not your fault, it's SCIENCE!
Both regular and microwave popcorn are also made with preservatives and other chemicals to help them last for longer periods of time. However, gourmet popcorn is typically hand-made in small batches, with none or less added preservatives.
Pop Secret Double Butter Flavor popcorn is the next level in buttery flavor, and our most buttery-tasting popcorn yet.
Always add salt and seasonings to popcorn immediately after the popcorn pops. The popcorn will still be slightly moist from the oil, allowing the seasonings to stick to the kernels.