|photo by recipe author|
This is the recipe that movie theatres used for years — the secret to the world’s best popcorn. Our guests always rave about this snack when we serve it on a game night.
Preparation Time: 15 minutes
In a large pan or wok (a wok is ideal), melt coconut oil over medium heat. Add popcorn and cover pot with lid slightly ajar to allow steam to escape.
Separately, melt butter in a small saucepan. (The butter will have the most flavor when it is slightly scalded but not burnt, a light brown color.)
As soon as popcorn is done popping, turn heat to lowest setting. Drizzle 1/3 of the butter over the popcorn, sprinkle with salt, and stir. Repeat.
Hint: After adding butter and salt, if you leave the pan full of popcorn sitting on lowest heat for 5-10 more minutes, it will continue to eliminate the remaining moisture in the popped kernels, making the crunchiest popcorn.
Recipe submitted by Jeff, Eagle, ID