I’ve been making and tweaking this popcorn recipe for a while now.
On a recent podcast, John Gruber discussed theater-style popcorn made with coconut oil. I tried it, and it was inferior to my existing recipe, so I’ve decided to document mine in the hopes of world domination.
- A pot of appropriate size
- About two tablespoons of grapeseed oil
- Table salt (not sea salt or anything else!)
- Popcorn seeds
- Sea salt or whatever other seasonings you like
Place pot on stove on HIGH heat.
Add approximately 2 tablespoons of grapeseed oil, just enough to completely cover the bottom area of the pan.
Add table salt to the oil. The table salt will dissolve in the oil and add flavor to your popcorn as it pops.
Throw in 4 popcorn seeds, cover the pan, and let it heat up.
When all 4 popcorn kernels have popped, turn off the stove and pour in your desired amount of popcorn seeds, and cover the pot.
Let them sit for about a minute. This will allow the kernels to heat up and prevent burning your popcorn.
Next, turn the stove back on HIGH heat and let everything pop. Turn off the stove when you hear a few seconds between pops.
Scoop your popcorn into a bowl, add the seasonings of your choice. I typically like additional table salt and either a few dashes of black pepper or several dashes of nutritional yeast.
Enjoy your theater-style popcorn!