Homemade Butter Popcorn

Homemade Butter Popcorn is the ultimate movie-night snack—fresh, warm, and perfectly buttery. Made with just a few simple ingredients, this recipe creates light, fluffy popcorn coated in melted butter and seasoned with popcorn salt for the classic theater-style taste. It’s quick, easy, and far better than store-bought microwave bags.

Why You’ll Love This Recipe

• Quick and easy—ready in less than 10 minutes.
• Buttery, salty, and perfectly crunchy.
• Uses stovetop popping for the fluffiest kernels.
• Healthier and more customizable than prepackaged popcorn.
• Perfect for movie nights, parties, or snacking anytime.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1/2 cup popcorn kernels
1 tablespoon coconut oil
6 tablespoons salted butter, melted
1/2 teaspoon popcorn salt (or to taste)

Directions

1. Melt the butter in the microwave and set aside.
2. Add 1 tablespoon coconut oil and 3 popcorn kernels to a stovetop popcorn maker or large pot.
3. Heat over medium heat, stirring, until the 3 kernels pop (this means the oil is hot enough).
4. Add the remaining popcorn kernels, cover, and stir vigorously to coat.
5. Continue cooking, stirring occasionally, until popping slows.
6. Remove from heat and let sit until popping completely stops.
7. Immediately transfer the popcorn to a large bowl.
8. Drizzle melted butter evenly over the popcorn. Sprinkle with popcorn salt.
9. Cover with a lid (or use a baking sheet) and shake vigorously to coat evenly.
10. Taste and adjust seasoning as desired. Serve immediately.

Servings and timing

This recipe makes about 8 cups of popcorn (4 servings).

• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes

Variations

• Add grated Parmesan and garlic powder for garlic-Parmesan popcorn.
• Sprinkle with cinnamon sugar for a sweet version.
• Toss with chili powder or smoked paprika for a spicy kick.
• Drizzle with melted chocolate for a dessert-style treat.
• Use ghee or clarified butter for a richer, nutty flavor.

Storage/Reheating

• Best enjoyed fresh, while warm and crispy.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• To re-crisp, spread on a baking sheet and warm in a 300°F oven for 5–7 minutes.
• Avoid refrigerating or freezing, as it makes popcorn chewy.

FAQs

Can I use another oil instead of coconut oil?

Yes, vegetable oil, avocado oil, or canola oil all work well.

Why do I start with 3 kernels?

They act as testers—once they pop, you know the oil is hot enough for the rest.

Can I make this with an air popper?

Yes, but you’ll skip the oil step and just drizzle butter and salt afterward.

What kind of salt works best?

Popcorn salt is very fine and sticks well. You can also grind regular salt into a fine powder.

Can I use unsalted butter?

Yes, just adjust the salt to taste.

How do I avoid soggy popcorn?

Drizzle butter evenly and shake well to distribute—don’t pour it all in one spot.

Can I double this recipe?

Yes, but make sure your pot is large enough for the popcorn to expand.

What’s the best way to melt butter for popcorn?

Microwave in short bursts or melt on the stovetop over low heat.

Is this healthier than microwave popcorn?

Yes, you control the ingredients and avoid artificial additives.

Can I make it dairy-free?

Yes, use vegan butter or olive oil instead of butter.

Conclusion

Homemade Butter Popcorn is warm, crunchy, and packed with classic buttery flavor. With just a few simple steps, you can recreate the irresistible taste of theater popcorn at home—perfect for movie nights, game days, or anytime you’re craving a quick snack. Once you try this homemade version, you’ll never go back to store-bought bags.

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