I love movie popcorn. There is just something different about the fresh popped popcorn you get at the movies and popcorn you get elsewhere. In fact, I know that I have seen a number of horrendous movies, just so I could buy some popcorn. Eventually I decided that there has got to be a way to make this same thing at home. So I started popping away.
I don't know exactly how long I have been working on it, but its probably been long enough for me to be a bit embarrassed about it. Don't get me wrong, I wasn't making a batch a day or anything like that. But it has been a good few years of experimenting with a batch a month or so, using different ingredient ratios, techniques, etc. And I think I finally nailed it!
1 tbsp popcorn oil to 1/2c kernels to 1/2 tsp popcorn salt. I have been using this general ratio for a bit now...and while my results would be close, they just were never exactly what I was looking for. My biggest hurdle was trying to get the popped kernels to be crispy. Although the kernels would usually come out "somewhat" crispy, they all seemed to be a little soft--almost like a number of the popped kernels would deflate upon biting into them.
So, I kept popping. I have been using an aluminum, hand-cranked-stove-top popcorn pot. It was reliable in popping most kernals, and has dealt well with my experiments. If only I could get the proportions just right!
Then one day, it hit me: Maybe the proportions are correct as-is. Maybe it is the pot! This has occurred to me a few times before, and so I would merely adjust the heat on the stove instead of modifying the pot. I would try different heat levels until the kernels got as crispy as they were going to get. Then I would go right back to re-tooling the ratios.
Then recently, for some reason, I got the bright idea of increasing the thickness of the popcorn pot. It is a pretty thin aluminum pot that I use. And once that thought hit me, I began wondering, "It couldn't be that simple, could it?"
So on my very next batch, instead of putting the pot directly on the stove, I sat the pot in my large cast iron pan. This heated the oil a touch slower/gentler than normal. The smoking point was not reached as fast. The heat was more thoroughly distributed on the bottom. It seemed the oil reached the optimum temperature and maintained it, instead of quickly reaching it and then quickly exceeding it.
When the popping stopped, the aroma was perfect. The look was just right. And that first handful of popcorn..."crunch!"
FINALLY!
In other discussion boards, I have read people disagreeing with the ratio above, or the ingredients themselves (can't blame them, with so many options out there). So here is exactly what I used:
1 tbsp. Lou Ana CoCo-Pop Popcorn Popping Oil
1/2 tsp. Flavacol by Gold Medal
1/2 c. Orville Redenbachers Original gourmet kernels
I throw in the pat of oil into the pot on moderate to moderate-high heat. I measure out the kernels in a measuring cup. I then pour the salt over the kernels sitting in the measuring cup. For some reason, this step has consistently given me the best result for salt coverage. Next, I throw one kernel into the pot and wait for it to pop. Once it does, the oil is now ready. Throw in the salt covered kernels. Crank the handle (or shake the pot) to spread the kernels, coat them evenly with oil and salt, and prevent burning. When the popping slows, I turn off the heat and wait a few moments more so that popcorn doesnt come shooting at me. Top with butter flavoring, and fine salt. That that is it!
The Lou Ana are basically orange sticks of coconut oil (like long sticks of butter). The color of the sticks help to color the popcorn, but does nothing for flavor (unless you use too much, and you will taste coconut).
The Flavocol is a popcorn salt, but not the kind you add to your popcorn at the movies. This salt is bright orange, and comes in a quart sized milk carton. It looks very similar to the powdered cheese that comes in Kraft Mac and Cheese. You use so little of it, that it will last you forever. It is this salt (in the right proportions) that gives you the movie popcorn flavor, and also adds some color.
And for the kernels, Redenbacher's. I have tried many different kinds of kernels. And although Orville's is pricey, it really does make a noticeable difference (at least so far as grocery store brands go).
I had a heck of a time finding the right popcorn salt and oil. But I found that Smart and Final consistently was supplied with these items. For butter flavoring, Smart and Final also has this, but it is sold in a two gallon container. Check your grocery store for butter flavoring (plain melted butter makes the kernels soggy). Orville Redenbacher now sells butter flavoring in drip/squeeze-bottle form in the popping section of your grocery store.
At last! No more crappy movies just for my movie popcorn!🚬
