Movie Theater Popcorn Is Great, But Homemade Popcorn Is So Much Better

If you’re a popcorn enthusiast, you’ve likely marveled at the buttery perfection of movie theater popcorn. But did you know that you can recreate that magic at home? In this guide, we’ll explore the world of homemade popcorn, from stovetop methods to creative toppings, and elevate your popcorn game to a whole new level.

The Stovetop Method

Start by heating one tablespoon of canola oil in a medium-sized, heavy-bottomed pot over medium-high heat. After that, add a few popcorn kernels and wait for them to pop, which takes around one to two minutes.

Once done, remove and discard the popped kernels. Add 1/4 cup of popcorn kernels to the pot, cover it, and shake it for about 10 to 15 seconds. Reduce the heat to medium and continue cooking until most of the kernels have popped, indicated by pops occurring more than five seconds apart or when the pot is full.

The Bowl Method

Combine one tablespoon of canola oil and 1/4 cup of popcorn kernels in a microwave-safe bowl and cover the bowl with a lid or a microwave-safe plate.

Microwave for three to five minutes, depending on the bowl’s thickness. Once done, carefully remove the hot lid or plate and enjoy the popcorn right from the bowl.

Taking It to the Next Level

For a truly delightful homemade popcorn experience, consider using a Whirley-Pop Stovetop Popcorn Popper. This hand-crank stovetop popcorn maker ensures perfectly cooked popcorn with no leftover kernels.

Plus it adds a touch of excitement with its color-changing feature, turning from red to yellow as it heats up, indicating when your popcorn is ready to devour.

Choosing the Right Fat

Choosing the right fat is crucial for popcorn. High smoke point fats, like vegetable, canola, peanut, and avocado oil, are for popping.

Medium smoke point fats, like ghee, light olive oil, schmaltz, and duck fat, can be used for both cooking and topping. Low smoke point fats, like butter, coconut oil, sesame oil, and extra-virgin olive oil, are for flavoring after cooking.