Movie Star Popcorn Recipe -
Movie Star Popcorn Recipe
  • READY IN 10 mins

Movie Star Popcorn

Recipe by  

"With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil."

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
  2. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2010

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop. Edit: I have to make a revision. Although Canola oil generally is healthier, high heati creates trans fats which are BAD for you. Peanut oil is a better choice because it has a higher smoke point. (Coconut oil, while having a high smoke point, is high in saturated fats and one of the unhealthiest.)

Most Helpful Critical Review
Feb 28, 2011

Well, I tried it and the popped corn didn't get as light and puffed as when I used only oil in the pan. The butter turned a little burnt before the popping was done too. I will stick to popping the corn in oil only-then melting butter and tossing it into the popped corn with the salt a bit at a time.

Jan 07, 2008

This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)

Jan 13, 2008

This way of making popcorn was great! After making three batches of popcorn, we ended up changing/doing the following: The total amount of oil/butter in the recipe is 5 Tbs. Our boys like extra butter flavor, so we used only 1 Tbs. of oil and then used 4 Tbs. butter (we use Earth’s Balance non-hydrogenated vegan ‘butter’). The larger amount of butter to oil gave us the stronger buttery taste we wanted. Since I have always used ½ tsp. of salt for every ½ cup of corn, I added all salt at once, along with the corn and 4 Tbs. (1/4 cup) butter. Melting and cooking the butter right in the pot was great. Having the extra oil in the pot - instead of pouring it over the finished popcorn - prevented the corn from burning – a great tip! As the recipe said, I took the pot off the stove when the kernel pops were about 2 seconds apart - no burning or sticking! Another great tip! We like to stir in nutritional yeast flakes (available at health-food stores) before eating. It gives a nice ‘cheesy’ flavor and is very nutritional. I now have a new way to make popcorn! Thanks for sharing!

Oct 24, 2007

I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetable oil. This is a keeper

Jan 09, 2008

I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat, add the oil and three kernals of corn, add the remaining corn after the first three pop, and shake, shake, shake. I only use 2 T of oil; I have non-stick pots, don't know if that makes a difference.

Jan 29, 2008

We eat popcorn all the time...great CHEAP snack food that our grandchildren love! You may want to check into a whirly whirl popcorn cooker. It has a wire spinner that you turn as the popcorn cooks. It is GREAT!!

Jan 19, 2008

Perfect blend of salt & butter! Best stovetop popcorn I've had yet. We make this recipe over and again.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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