Recipe courtesy of Food Network Kitchen
Save Recipe Print


Watch how to make this recipe.

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).

Photograph by Burke/Triolo/Jupiter Images

My Private Notes

Add a Note
More from:

Dinner and a Movie

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Golden Butter Popcorn Cupcakes

Recipe courtesy of Pam Jeffers

Perfect Popcorn

Recipe courtesy of Alton Brown

Popcorn Balls

Recipe courtesy of Alton Brown

Party Popcorn

Recipe courtesy of Sunny Anderson

Paris Popcorn

Recipe courtesy of Janet Johnston

Bananas Foster Popcorn

Recipe courtesy of Haylie Duff

Truffle and Parmesan Popcorn

Recipe courtesy of Aaron McCargo Jr.

Pepped Up Popcorn

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories