von Ergebnissen oder Vorschlägen für "mikrowellen popcorn butter". Überspringen und zu Haupt-Suchergebnisse gehen. Berechtigt zum kostenfreien. Wenn sie weich ist, den Zucker mit der Butter verrühren und etwas warten, damit der Zucker schmelzen kann. Dann den Popcornmais. Die Butter in den bereits heißen Topf geben, schmelzen und damit dann die Popcorn begießen. 4. Schritt. FERTIG. 5. Schritt.
Popcorn mit Butter selber herstellenDie Butter in den bereits heißen Topf geben, schmelzen und damit dann die Popcorn begießen. 4. Schritt. FERTIG. 5. Schritt. Wenn sie weich ist, den Zucker mit der Butter verrühren und etwas warten, damit der Zucker schmelzen kann. Dann den Popcornmais. Während Du das Popcorn machst, in einem zweiten Topf Butter, 1 Prise Salz, Honig und Zucker zum Kochen bringen. Unter Rühren Min. kochen lassen, bis.
Popcorn Butter How to make VideoHow To Make Theater Popcorn - YUM!
After you select your market, you decide if you want to have your items delivered or picked up today! Add a few popcorn kernels to hot oil and let pop.
Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop.
After minutes and when popping slows, remove from heat. Shake pot 30 seconds or until popping stops completely.
Pour 2 tablespoons butter over popcorn; toss to coat. Toss again. Serve immediately. Search recipes, ingredients, articles, products Explore this Article methods.
Things You'll Need. Tips and Warnings. Related Articles. Article Summary. Method 1 of Choose your salt. Many movie theaters use salt processed using the Alberger process, as the many jagged edges on the salt crystals help it stick to the popcorn.
If using a coffee grinder, grind a small amount of coffee beans afterward to remove the leftover salt. Clarify butter. Theaters that do use real butter rather than butter-flavored oil often use clarified butter.
Clarification removes some moisture from the butter, which prevents the popcorn becoming soggy. Discard the milk solids left in the cheesecloth or at the bottom of the pan.
The famous "buttered popcorn" smell of a movie theater comes from artificial butter flavor. Actual butter won't replicate this perfectly.
Heat coconut oil or canola oil in a pan. You may want to save the clarified butter for later drizzling, as it will likely brown or burn if you try to pop kernels in it.
Coconut oil used to be the standard in movie theaters and many still use it , but you may wish to follow a more recent trend and switch to canola oil, which has less saturated fat and a higher smoking point.
Heat on a stovetop until the oil shimmers. Note that most theaters that use canola oil actually use a more hydrogenated version that contains more fat than consumer canola oil.
If using coconut oil, the oil should melt completely. You'll need a pan with a lid, but you do not need to cover it now. Make the popcorn. Throw in a few unpopped kernels and cover the pot.
Once these kernels have popped, add the rest of the popcorn. Pour popped corn into a large bowl whenever the pot gets full.
Leave the lid slightly ajar so some of the steam escapes, preventing soggy popcorn. To reduce the number of burned or unpopped kernels, remove from heat right after adding the kernels.
Wait for thirty seconds so the kernels reach an even temperature, then return to heat. Add the salt right after the popcorn is popped.
Add the salt right after the popcorn is popped, since the steam clinging to the popcorn will help the salt stick. Toss in melted clarified butter.
Pour the popcorn into a large bowl. Add 1 or 2 tbsp 15—30 mL room temperature clarified butter to the hot pan, according to taste.
Drizzle that clarified butter into a large pot then add a half-cup of unpopped popcorn. Put a lid on it, and heat over medium-high heat until your popcorn begins to pop.
Check out the bright yellow goodness baked right into those kernels. As promised, this method works as smooth as buttah! Making fluffy buttered popcorn is an art but an easy one!