How to Make Popcorn Butter (Movie Theatre Style)
The secret to movie theater popcorn at home is this easy homemade popcorn butter recipe! All you need is butter to get started.
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
Check out my recipe for the Stovetop Homemade Popcorn. It uses this popcorn butter to make the most amazing homemade popcorn that tastes even better than the movie theatre!
*If you don't have a stainless steel saucepan, a light-colored enameled cast iron skillet/dutch oven can do the trick. You'll need to monitor the color of the milk solids; a non-stick or dark-colored saucepan will not work as well.
Storage: Transfer leftovers to an airtight glass jar and keep in the refrigerator for up to 1-2 months. Discard if there are any signs of spoilage such as mold, an off-color, or off-flavor.
Double batch: If you make a lot of popcorn, you may want to make a double batch using 1 cup of butter at a time. It doesn’t add much time onto the total clarifying time (anywhere from 0-5 minutes) and keeps for several months when refrigerated.
*Annatto, paprika, or turmeric? I’ve tested all three of these options, and they all add a nice color to the popcorn, while turmeric adds a bit of flavor (it’s my picky eater's favorite!). Paprika doesn’t incorporate as well into the butter, while annatto makes for a more consistent color throughout. It’s also perfectly good plain! It’s really all about if you want your popcorn to be yellow or orange in hue (basically … aesthetics only).
What can I do with the leftover milk solids? These can be discarded or incorporated into something like mashed potatoes (along with regular butter).
Should I use unsalted butter or salted butter? This recipe calls for unsalted butter as the salt is removed during clarification. You may use salted butter, but I find that unsalted butter does not bubble as vigorously and is easier to control the temperature of. You will still need to salt your popcorn after, whichever you choose.
Tip: When straining the butter, you may need to gather up the edges of the coffee filter and squeeze gently to work the melted butter through.