If you love movie theater popcorn, you need to try this easy recipe for popcorn butter! It results in buttery batches of popcorn that maintain their crispness and have that signature movie theater taste.
Store the leftovers in the refrigerator and you'll be ready to make this crunchy snack any time the craving hits!
If you're anything like my family, one of your favorite snacks is buttery popcorn. It's salty, savory, and covered in delicious melted butter. Who could deny it's GOAT status in the snack world?
There's only one problem: when you make it at home, it just doesn't have that same movie theater butter flavor, right? Well, what if I told you there was a way to get that same flavor and texture in your very own home? Because there is! The secret is clarified butter.
Clarified butter removes the milk solids and water, leaving behind a shimmering butter-flavored oil that tastes like real butter – but behaves much differently. It's the secret to perfectly crisp popcorn that you typically only find at movie theaters.
Best of all? It's SO EASY to make at home with just one simple ingredient (you guessed it…butter!), and you can even add color with spices like annatto, turmeric, or paprika if you want to. It's sure to be a big hit in your home, and you'll never want to make it another way again!
Why You'll Love It:
- Doesn't weigh down your popcorn. Melted butter contains milk solids and water that can make your popcorn feel "wet" or soggy. Homemade popcorn butter glides over each popped kernel and has the perfect texture.
- It lasts a LONG time. Popcorn made with clarified butter or ghee can be stored for several days and maintain its flavor and crunch!
- Works like coconut oil - tastes like butter. Many folks have discovered that coconut oil makes amazing popcorn, but it doesn't have that same buttery flavor. Clarified popcorn butter gives you the best of both worlds.
- Stores great! The leftover popcorn butter can be kept in the refrigerator for a month (or longer). Just scoop some out, melt, and drizzle on top of oil or air-popped popcorn.
You Will Need:
- Butter: I recommend using unsalted butter for this recipe since the salt will be removed during the clarification process anyway. Sprinkle fine salt (or popcorn salt) on your popcorn once the popcorn butter has been added.
- Optional - Spices (for color): If you want your popcorn to have an orange or yellowish hue, you can add spices like annatto, turmeric, or paprika to your popcorn butter. This is completely optional, but I wanted to include it for folks who like a little extra color.
Tools & Equipment
- Stainless saucepan
- Strainer
- Coffee filter (or cheesecloth)
- Glass bowl
- Jar with a lid
Annatto, Turmeric, Paprika, or Plain?
In my opinion, this popcorn butter is next level. The "butter" added to popcorn machines is most often soybean oil or canola oil with artificial butter flavors and colors added. This is because oil actually adheres to popcorn a lot better than melted butter does.
You get the best of both worlds when you make your own clarified butter or ghee, which gives you real, rich buttery flavor – and all the benefits of oil. You can even add color by stirring in annatto, turmeric, or paprika. So which one should you choose? Let's break it down.
- Annatto: The most common additive to popcorn oil (often made with coconut oil). It adds a orange-ish hue which gives a buttery appearance. It adds no detectable flavor.
- Turmeric: This adds a yellow hue and some flavor. It tastes a bit "sweet" (in my opinion).
- Paprika: This adds a similar hue to annatto, but it does not blend into the butter as well. You will notice detectable "specks."
- Butter only: Our top pick! If you like delicious butter popcorn and care little about appearance, this is the one for you!
How to Make Popcorn Butter
Clarified butter has exceptional adherence compared to plain melted butter. It makes for the best buttery topping, as it clings to each kernel and has the BEST flavor and texture in every single bite.
- Add 1-2 sticks of butter (½-1 cup) to a medium stainless steel saucepan and heat over medium to medium-high heat until completely melted.
- As soon as the butter begins to bubble, reduce the heat to low-medium.
- Cook for about 15-25 minutes, or until the milk solids begin to cling to the bottom of the pot and appear "toasted" or lightly brown in color. Skim off any foam from the surface as it rises.
- This reserved foam can be added to mashed potatoes or rice if desired.
- Line a small mesh strainer with a coffee filter or 1-2 layers of cheesecloth. Set it over a small bowl or measuring cup and pour in the finished butter. The remaining solids will catch, and the clear butter oil will flow through.
- The butter can move slowly, so you may need to work it through with a spoon or by folding up the edges of the coffee filter and pressing on it gently.
- Optional: If additional color is desired, you may whisk in ⅓-1/2 teaspoon of annatto, turmeric, or paprika for every ½ cup of butter used.
Using Your Popcorn Butter
Drizzle 2-3 tablespoons on top of your popped popcorn and stir until all of the kernels are evenly coated. Sprinkle generously with salt, taste, and adjust as needed.
Alternatively, you can cool it and store for later use. It keeps well in the fridge and is perfect for a last-minute movie night snack.
Storage Tips
- Transfer the strained butter oil into an airtight container or glass mason jar with a lid.
- Allow to cool completely at room temperature before placing the lid on top (this reduces condensation and moisture from the warmth).
- Store in the refrigerator, where it will solidify.
- Scoop out several tablespoons (as needed) and melt in the microwave.
- Drizzle on top of your homemade popcorn (made in your air popper or using the stovetop method).
How Long Does Popcorn Butter Keep?
Since the milk solids and liquid are removed, popcorn tends to keep for about 1-2 months in the refrigerator (sometimes longer). The method used to make homemade popcorn butter like this one is very similar to that of Indian ghee, which has a very long storage time.
Yours may not store for as long, so be sure to use caution and check for any signs of spoilage before using.
To Make Popcorn
Add popcorn kernels to an air popper or use our favorite stovetop homemade popcorn recipe. Once the kernels pop fully, drizzle with melted popcorn butter and sprinkle with fine salt to taste (or popcorn salt).
Voila! Now you're ready for movie night!
Expert Tips
- Use a light-colored saucepan. It's important to monitor the color of the milk solids, and this can only be done with a light-colored pan like stainless steel or enameled cast iron. I do not recommend using non-stick cookware for this purpose.
- Go for fresh. Don't use butter close to date, especially when using unsalted butter (which doesn't stay as fresh). Find the freshest you can, and use that one!
- Wait for it to cool. When storing leftover popcorn butter, condensation from the warm liquid causes water droplets to form, which create a moist environment, leading to mold and other forms of spoilage. To prevent this, allow the jar to cool completely before adding a lid. If you are worried about flies or pets you can cover it with a square of cheesecloth that has been secured with a rubber band.
If you loved this recipe for homemade Popcorn Butter, let us know by leaving a 5-star review in the recipe card or comment below! You can also tag us on Instagram @dashfordinner.
How to Make Popcorn Butter (Movie Theatre Style)
Ingredients
- ½ cup unsalted butter
- ⅓-½ teaspoon annatto powder, paprika, or turmeric* (optional; for color only)
For serving (optional):
- Popped popcorn
- Salt (or popcorn salt)
Instructions
- Add the butter to a medium stainless steel saucepan* and heat over medium heat until melted.½ cup unsalted butter
- Once the butter starts to bubble, reduce the heat to low-medium. Cook for 15-25 minutes, or until the milk solids start to cling to the bottom of the pan, foam rises to the surface, and very few bubbles remain. Do not stir during the cooking process; if you feel it’s progressing too quickly, reduce the heat to low instead.
- Once it’s done, remove from the heat and use a spoon to skim the foam off the top. You can discard the foam, or use it for something like mashed potatoes. You will know it’s done when the milk solids are browned and stuck to the bottom of the pan, and the bubbling in the pan has stopped and become nearly still.
- To strain, add a small metal strainer to the rim of a bowl or measuring cup and line it with a coffee filter (or cheesecloth). Pour the butter into the strainer, where the golden butter oil will collect below, and the solids will collect in the filter. You may need to gather up the edges of the filter and gently press it to strain the butter through more quickly.
- Optional: Whisk in ⅓ - ½ teaspoon of annatto seed powder, turmeric, or paprika to add color to the butter.⅓-½ teaspoon annatto powder, paprika, or turmeric*
- Drizzle a small amount of the popcorn butter over your homemade popcorn (start with 2 tablespoons, then add more as needed) and add salt to taste.
- Leftovers can be stored in the refrigerator in an airtight container (I use a small glass Weck jar) for 1-2 months. Just melt a small portion in the microwave every time you need butter for popcorn! It also makes fabulous fried eggs and fried potatoes!
Notes
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Dorothy Bigelow
This is really easy to make in large batches, and is great for melting and adding to your homemade popcorn for the perfect texture and flavor. We keep in a jar in the fridge at all times!