I want to let you in on a secret indulgence I’ve been partaking in for the last few months.

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Movie theater popcorn!

We’ve always been a huge fan of popcorn in this house, but normally just we air pop and then drown it in melted butter – which is delicious, don’t mistake. But sometimes you just crave that movie theater taste and smell. Sometimes I’ll just go to the movies, but that can get really expensive. So why not make it at home?

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I started to shop around for the products that would give me that desired taste, but then one day as if by magic, my sister brought me exactly what I was looking for!

She came over for a Qwerty dinner and started to pull some items out of her bag, saying that she and her husband had been gifted them but thought that we would probably use them more. I actually involuntarily shrieked out of excitement.

She had given us Flavacol seasoning salt, coconut oil for popping and also some mushroom popcorn kernels.

Flavacol was exactly what I was looking for! The holy grail of popcorn flavoring!

The only thing left to do was to grab myself a stove-top popper and some “butter” topping!

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This popcorn is perfect for movie nights, parties, or late night snack cravings.

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Movie Theater Popcorn
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • .8 ounce Coconut Oil (for popcorn)
  • ½ cup popcorn kernels
  • ½ teaspoon Flavacol
  • Butter flavor topping to taste
Instructions
  1. Place the coconut oil and the popcorn kernels in your stove-top popper and pop according to package directions.
  2. Transfer into a large bowl and sprinkle with the Flavacol. Stir to distribute.
  3. Pour on your butter topping and enjoy!
Notes
I suggest adding your butter topping in batches and stirring in between to better distribute the flavor. I like to stir with a butter knife.

 

 

 

 

 

 

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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