When there's enough popcorn in the kettle to prevent the kernals from flying all over the place, the lid is automatically lifted, allowing the rest of the popcorn to spill out the sides. When you make popcorn in a theatre hopper, you make it at first with the lid down. Make it at home and the whole batch tastes as good as that first layer of popcorn to come out of the hopper. Seriously, this recipe is so good, that I no longer use any butter (for movie nights at home, I used to add salt and butter to microwave popcorn, too much butter for anybody's good).Īlso, when you work at the theater, if you are there at the right time the first layer of popcorn to come out of the popper is heavenly. If you dial the heat in right, the cleanup is stupidly easy, just a lightly oiled pan at the end. I use corn-oil and I prefer it.) Note 2: If your pan is a sticky mess at the end, you've got it too hot. Note 1: If you use that nasty ass orange coconut oil it's exactly the same as theatre popcorn. Use just a small glug of oil, you don't need much. The best recipe for at home theatre popcorn is what I call '1.2.3.4': 1/2 cup popcorn to 3/4 teaspoon flavacol.

I've been doling it out to my friends and acquaintances for years, spreading the goodness of at-home theatre popcorn. At 3/4 teaspoon per batch, it's literally a lifetime supply. That meant that I had to buy 4 quarts of flavoured salt. I could only find it online where a minimum order was $10. It's called Flavacol, and it is dirt cheap online:

Movie theater popcorn seasoning