Enjoy movie-theater popcorn in the comfort of your own home with this classic recipe for Buttered Popcorn.
Your favorite movie snack has a long history (and not just under the couch where a piece dropped and you can’t reach it). About 10,000 years ago, folks in Mexico domesticated corn, and evidence from fossils suggests people were popping corn as early as 4,700 BCE. Eventually, folks moved from the fire to cooking popcorn on the stovetop. In the 1890s, a Chicago man named Charles Cretors invented the popcorn maker, and the tasty treat gained popularity, with popcorn street carts “popping” up all over the US. Because popcorn was relatively inexpensive, it continued to gain popularity through the Great Depression and became a reliable source of income for farmers. During World War II, sugar rations meant less access to candy, so Americans compensated with popcorn.
The popularity of buttered popcorn can be tied to the entertainment industry. While movie theater owners initially thought popcorn distracted viewers from the movie, they quickly changed their minds, seeing dollar signs pop up with the sale of this inexpensive snack. People could pop the kernels at home on the stove or with special popcorn makers, but the whole process became a lot easier when the microwave became a ubiquitous kitchen appliance.
Of course, popcorn tastes great. But another reason for its enduring popularity is that it’s a low-calorie snack. There are also other Health Benefits. Three cups of plain popped corn comes in at only 95 calories! Of course, if you really want to treat yourself, you can always try this addictive and delicious Homemade Caramel Corn or the Sesame Caramel Popcorn.
Ingredients
- 1 cup popcorn kernels
- ¾ cups butter melted
- 2 tsp fine salt
How to Make
Step 1: Place a large heavy pot or Dutch oven pot on medium heat to warm up. Pour in enough butter to cover the base of the pot in a thin layer. Add in 2 kernels, place the lid on, and listen for them to pop.
Step 2: Once the two kernels have popped, add the rest of the popcorn. It should cover the bottom of the pot in a single layer. Replace the lid and listen for the popping to get really rapid, shift the lid over a little so that it has a small crack to let out some of the steam. When the popping starts slowing down, turn off the heat.
Step 3: While the popcorn is still hot, pour the rest of the butter over the popcorn and sprinkle on the salt. Toss to coat it all.
Top Tips For a Perfect Buttered Popcorn
- If your popcorn isn’t popping, then it either doesn’t have enough moisture to pop, or it’s not getting hot enough. Check the temperature of the stove. If you have old kernels, you can soak them in water for a few hours, and then try again. For more tips, check perfect stovetop popcorn.
- The secret to perfectly popped popcorn is to allow a bit of steam to escape from the pot during popping.
- Experiment with different flavorings and seasonings. Looking for ideas? Try Taco Popcorn or Cheese Popcorn.
FAQs
Use real butter—but don’t use too much! Drizzle about half of the butter on the popcorn, then stir it around. Then add the rest of the butter and stir. You can also use clarified butter, which is butter with the water already evaporated out.
You can. It may not taste quite as buttery, but this is one way to reduce the calories of “buttered popcorn.”
Good news! Popcorn is naturally gluten-free. It’s a whole grain, so three cups of popcorn equals a daily serving of whole grain.
Serving Suggestions
Only pour butter on the popcorn you expect to eat right away. You can store unbuttered popcorn to eat later. Pour the popcorn in a bowl or bag and curl up on the couch for a movie. It’s also a great snack to pack for lunches.
How to Store
Let the popcorn cool completely before placing it in an airtight container or sealed plastic bag for storage. If you’ve already added butter, the popcorn may start to get soggy. You can revive it by pouring the popped kernels on a baking pan and placing it in the oven on low (about 230°F) for 30 minutes.
Buttered Popcorn
Ingredients
- 1 cup popcorn kernels
- ¾ cups butter melted
- 2 tsp fine salt
Instructions
- Place a large, heavy pot or Dutch oven on medium heat to warm up. Pour in enough butter to cover the bottom of the pot in a thin layer. Add 2 kernels, place the lid on, and listen for them to pop.
- Once the two kernels have popped, add the rest of the popcorn. It should cover the bottom of the pot in a single layer. Replace the lid and listen for the popping to get really rapid, then shift the lid over a little so that it has a small crack to let out some of the steam. When the popping starts slowing down, turn off the heat.
- While the popcorn is still hot, pour over the rest of the butter and sprinkle on the salt. Toss to coat it all.
