The Right Way to Make Popcorn

Contrary to popular belief, there is a right and a wrong way to make popcorn. Today we’re going to learn how to make popcorn the right way. In this episode, we go deep into popcorn philosophy and solve the buttered popcorn conundrum entirely. Utilizing turmeric to create that satisfyingly yellow movie theater popcorn color, we then fry our popcorn using a 1/2 cup fat:1/2 kernel ratio for the crispiest, crunchiest popcorn of all time.

#popcorn

Ingredients :

DAIRY
4 tablespoons (1⁄2 stick) unsalted butter

PANTRY
1⁄4 cup neutral oil, such as canola, vegetable, or grapeseed 1⁄2 cup popcorn kernels
Kosher salt
1 teaspoon ground turmeric (optional)
1⁄4 cup nutritional yeast
Freshly ground black pepper


Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Kinan Chabani
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten

Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime

[MaggieLuds]

I like to use a wok. The shape allows the kernels to stay at the bottom with the popped ones moving to the top. Good ol' Alton Brown taught me that little trick.

[virginiaf.]

Rather than a lid, I invert a colander over the pan. Keeps the popcorn dry/crisp and I can watch it pop through the holes. Lots of Irish butter and nutritional yeast. Salt, no pepper, but sometimes a little smoked paprika blend I make.

[headzsets]

More hacks - use coconut oil along with ghee. Coconut oil this is what movie theaters use. Ghee (clarified butter) allows you to not worry about burning the milk solids in the butter.

Use "popcorn salt" basically run your salt through a spice grinder until it is a fine powder, also the secret to fast food style salted fries.

I also think a cast iron pot is overkill, and also really heavy. I take a page from Alton Brown on this and use a large stainless pot, that's light enough to lift off the burner and shake, and the cover the top with tin foil. Poke a few holes in the foil for steam to vent, too much steam leaves a stale taste in my experience.

[andrewhanna]

Coconut oil and powdered salt. This is the key. Salt doesn’t dissolve in fat, so the powdered salt (blend it up yourself or buy special popcorn salt) will cover and distribute more evenly.

Also, I use just coconut oil for popping. Empty the popcorn out after popping, then add butter to the pot while it’s still hot. The butter melts from the residual heat and mixes with any remaining salt. Then toss the popcorn back in the pot. Amazing.

[JC_]

We use a Whirley Pop, add coconut oil or ghee (both are awesome and give different flavors), stove to as high as it goes, add kernels and Flavacol. Done in a minute and the popcorn is awesome. I add a lilttle Snappy Butter Burst and next level.

[danielsfarris]

I'm on board with almost all of this, but I was a manager at a movie theater in the late eighties/early nineties, and I can tell you: the best fat for popcorn is... coconut oil. We used it long before anyone decided it was even remotely healthy.

[danielsheehan]

I use a big ass wok with ghee and duck fat. Sprinkle in some smoked sea salt and garlic powder. Absolutely phenomenal.

[lizleelehman]

My grandma has been using nutritional yeast on popcorn since the 70’s. It’s definitely the biggest food tradition from her.

[VictoriaCave]

I had to do this immediately because you’ve addressed all my burning questions here… perfection, thank you!

[noemiestrada]

I grew up using bacon grease (fat) and salt to pop my popcorn on the stove… so yummy. I know that’s not the healthiest, but it’s wonderful. Loved this video though to see another way to make homemade popcorn.

[chelseaadams]

Just made some delicious pop corn using this method, seasoned it with curry powder cause was feeling adventurous and it was delicious! Thanks for the tips Molly! I just purchased Cook this Book and can’t wait to make more recipes from it when it arrived in the mail! 💛

[stonechops]

To assist in soaking up the steam trapped in the pot as it is popping, I place one or two kitchen paper squares under the lid. I use the lid to trap the four corners of the kitchen paper at the rim. Watching closely the kitchen paper don’t start heating up from the open flame (or the hot coils from electric stoves).
I also use the popcorn salt from Sams Club sprinkled in with the oil & kernels.

[cucamongaduke]

Somewhere, in a distant kitchen, Molly is still adding nutritional yeast to an empty bowl. 😂

[JustinLibbyInfo]

I've been making popcorn this way since I got your book. LIFE CHANGING. I tell my friends it is browned butter fried popcorn. You're wonderful keep on being you. ❤

[Phi]

FYI, if you want to make movie theater butter at home, it's pretty simple. Take 1 part clarified butter, 3 parts coconut oil and a pinch of salt, mix them together over a low heat, let it cool to room temp, and voila, movie theater butter.
Clarified butter is made by melting butter and letting it rest until the solids have risen to the top. Skim the solids off and let the remainder cool back to room temp.

[collegeri]

This girl made the best ceasar salad I found the video a few years ago. I’m so glad she has her own channel!

[joelgonzales]

I learned the best way to make popcorn over ten years ago from Alton Brown. His method + Flavacol = Best popcorn ever!

[mauimarcus]

Nooch popcorn yep. That's the way. Sometimes I drip a few drips of San-J tamari on my serving, which ruins the crunch, but it makes me happy.

[alainaallender]

I use peanut oil to pop the kernels in a vented pot, then top with popcorn salt, and sometimes a dash of tamari in the melted butter. Also nutritional yeast is great on it as well.

[cs]

Tight-fitting lid is a major no-no for popcorn, you do not want to trap steam. That just messes up the crunch. Either use a vented lid, leave it slightly ajar on the side, or do what Alton Brown does and top it with aluminum foil with holes poked in it to release the excess steam.