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Nutrition Facts
Serving Size 1 (7g) Recipe makes 6 servings
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
detailed view... how is this calculated?

Movie Theatre Popcorn

Recipe #81099 | 1¼ hours | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Geema
Jan 14, 2004

This method of making crispy popcorn is a family "secret" passed down from my grandmother. Try it for yourself and taste the difference.

SERVES 6 (change servings and units)

Ingredients

popcorn
butter or olive oil
salt

Directions

1
Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet.
2
Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour.
3
I've let it bake for more than 4 hours and it just keeps getting better.
4
Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast.
5
But, melted butter and salt is also delicious.

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Featured Reviews for This Recipe

From: eye4colour

On Aug 3, 2009

YUMMMM! The only way I vary from the recipe is to put the toppings on before I put the popcorn into the oven. I'm one for the classics in that I only use butter and salt. I think the taste of the butter on the popcorn is enhanced even more while it bakes. Delicious! I actually prefer this popcorn over movie theatre popcorn.

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From: Northern Cook

On Jul 21, 2008

I wouldn't say that this tastes exactly like movie theatre popcorn. However, it is a nice technique for crisping popcorn. If you've ever had popcorn that wasn't crisp enough, then this is the trick for solving that problem. It also works great for reviving stale popcorn. Thanks for posting!

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From: Roosie

On Feb 17, 2004

This was really very good. I have to admit, though, I used it a bit more as a technique for re-heating leftover popcorn rather than just crisping fresh. I had leftovers from popping corn in my Whirley-Pop (love the thing) and I'm not a tremendous fan of cold popcorn. So, we stuck it in the oven at 200* for about 2 hours (BH got really impatient and kept asking me "What in the world are you doing to that popcorn!?!" so I couldn't do it longer.) Crispity, crunchity- delightful. I really like this technique as well, because making popcorn with my Whirley-Pop is an active activity (redundant, I know). I have to stand there and turn the crank and be there. However, if I pop it earlier and then pop it in the oven, I can do whatever else I need to do and rely on the fact that I will have lovely hot, crunchy popcorn when I want it. Popcorn is also very high in fiber, making it a great snack for kids. I imagine that this would be a good technique to use to make popcorn earlier in the day, stick it in the oven and have a great hot snack all ready for your kids when they get home from school. Thanks for posting, Geema!

17 people found this review helpful

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From: Chef #48136

On Feb 2, 2004

I was very impressed with this "recipe". I used air-popped popcorn and baked it for almost 2 hours. It was so much yummier and crispier than usual. I am going to use this technique regularly. The only drawback is that you have to be patient!

13 people found this review helpful

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