![Theatre-Style Buttered Popcorn](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/811440e8-d648-4f99-a297-2eac6cf37ea9_theatre-style-buttered-popcorn_WebReady.jpg?w=3840&quality=75)
Photograph by Burke/Triolo/Jupiter Images
Recipe courtesy of Food Network Magazine
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directions
Step 1
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. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it’s great for sauteeing).