Old Fashioned Movie Theater Popcorn

Do you like movie theater popcorn? I don’t care for it at all… it’s way too salty, and quite frankly, artificial tasting from the fake butter-flavored oil they use to pop it. A number of years ago I learned movie theaters, way back when, used coconut oil to pop their kernels so I thought I’d give it a try at home and wow, I couldn’t believe how amazing it was. I’ve been making it at home this way ever since and I can’t tell you how many times I’ve been asked to share the simple recipe (you can find it at the bottom of this post). You’re just 3 simple ingredients away from finding out for yourself how delicious popcorn can truly be!

Ingredient #1 - Premium Popcorn Kernels

I’ve tried all kinds of brands and the premium ones really do yield bigger, better tasting popcorn with fewer un-popped kernels. We’re fans of this brand and since we make a big batch of popcorn about once a week, we like to buy it in bulk.

Ingredient #2 - UNREFINED Coconut Oil

Unrefined coconut oil is important because it retains a sweet coconut flavor that pairs so well with fresh popcorn - actually, there’s something magical that happens when the popcorn, salt, and coconut oil are all mixed together, they take on a natural, “butter-like” flavor. Avoid using refined coconut oil because it’s flavorless so you’ll miss out on that magical flavor pairing.

Ingredient #3 - Popcorn Salt

Popcorn salt is very finely milled… much finer than table salt. Because this salt is so fine, it doesn’t bounce off the surface of the popcorn like larger salt crystals do.

Using the ratio of popcorn and coconut oil listed in the recipe below, place both kernels and oil in a tall, covered stockpot and cook over medium-high heat, shaking the pan frequently, until the sound of popping kernels slows down considerably (long pauses between pops), immediately remove from heat, uncover stock pot, and transfer the popped kernels to a large bowl.

I know people who swear by their beloved Whirley Pop stove-top popcorn makers, but I’ve never had the pleasure of using one. A standard stockpot works fine if you shake it during the popping process.

While the freshly popped popcorn is still hot, pour it into a large bowl and sprinkle with popcorn salt. Cover the bowl with a lid or an upside down bowl and shake vigorously to evenly disperse the seasoning. Taste and adjust if more seasoning is needed. Serve immediately.

Items used to make this recipe:

(affiliate links)

• popcorn kernels https://amzn.to/3tgCUbs

• unrefined coconut oil https://amzn.to/3cFcxWP

• popcorn salt https://amzn.to/3tfo1WA

• popcorn pot https://amzn.to/2NW9VcN

---

Old Fashioned Movie Theater Popcorn

makes 8 cups (recipe doubles well - just be sure to use a larger stockpot)

Printable Recipe

Ingredients

• 1/4 cup popcorn kernels

• 2 tablespoons unrefined coconut oil

• finely milled popcorn salt to taste

Directions

1. Place a 6-quart or larger stockpot over medium-high heat and melt coconut oil; add popcorn kernels in a single layer and cover with lid.

2. When kernels start popping, start shaking stockpot from side-to-side until the popping nearly ends (slows considerably with long pauses between pops).

3. Immediately remove stockpot from heat, uncover, and pour freshly popped popcorn into a large bowl.

4. While the popcorn is still hot and steamy, sprinkle with popcorn salt; cover and shake well to distribute salt. Taste and adjust as needed.

Instant Pot Pot Roast

Few meals are as satisfying as Pot Roast. Pot Roast traditionally takes about 3 hours to make in the oven or on the stove top, but if you use an *Instant Pot, you can reduce that time by more than half. And because the Instant Pot cooks under pressure, the roast will be extremely tender. It’s my new favorite way to cook pot roast.

Items used to make this recipe:

(affiliate links)

• Instant Pot (this one is my favorite) https://amzn.to/36k4SZU

• My favorite chef’s knife https://amzn.to/39n6yUb

---

Instant Pot Pot Roast Recipe

makes 4-6 servings

Printable Recipe

Ingredients

• 2 pounds chuck roast, cut into large chunks (3 to 4-inches)

• 1 pound white or red bliss potatoes, roughly chopped

• 1 pound carrots, peeled and cut into 2-inch pieces

• 1 large onion, roughly chopped

• 1 teaspoon kosher salt

• 2 cups low-sodium beef or chicken stock

• 1 whole clove garlic, peeled

• 1 tablespoon dried parsley

• 1 bay leaf

• olive oil

Directions

1. Place carrots and potatoes into the instant pot insert.

2. In a cast iron skillet over medium high heat, brown onion in olive oil until caramelized, stirring frequently.

3. Pour caramelized onions over carrots and potatoes.

4. Sprinkle chuck roast pieces with kosher salt; in same skillet used to cook the onions, add olive oil and sear all sides of beef pieces (do this in batches if necessary).

5. Place seared beef on top of the onions in the instant pot insert.

6. Deglaze skillet with beef or chicken stock; pour into insert and add remaining garlic, parsley, and bay.

7. Cover and seal instant pot lid; cook on “manual” or “high pressure” for 1 hour, then allow pressure to release naturally for 30 minutes before serving.

Notes

• Using the recipe as written, the carrots will retain their shape, but their texture will be very soft. If you prefer your carrots a bit firmer, cook them separately and stir in at the end.

• When choosing potatoes, avoid starchy varieties such as Idaho and Russet. Starchy potatoes will fall apart during the cooking process. Instead, choose waxy varieties such as red bliss, red new, or thin-skinned white potatoes. Waxy varieties will retain their shape well in this recipe. I have not tested Yukon gold potatoes which fall somewhere in the middle of the waxy/starchy scale.