At the theater, you head to the butter pump to add a little extra, shake, and then add some more. What’s one ingredient that movie popcorn can’t live without? BUTTER. Or you could invest a little more time to make the movie-watching - and snacking - experience a little more special and memorable with popcorn that’s a step or two above your standard microwaveable bag.

If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.Sure, you could just grab a bag of popcorn and throw it in the microwave for a few minutes and bam - you’re ready to eat. Store the jar in a cool place.' Woodside says in two or three days you can test-pop a batch of kernels. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. David Woodside, author of What Makes Popcorn Pop? suggests filling 'a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels.

Here’s a tip from the Popcorn Council: 'Old Maids' is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl.

Pour the rest of the popcorn into the pan, stirring the kernels until they are evenly coated.

Test one kernel by throwing it into the oil place the lid on the popper and wait until it pops.

Pour in the oil and heat the pan until oil shimmers, to about 400 degrees F(or medium high heat).Nutrition Facts : calories 129.9, Fat 14.3, Saturated Fat 12.3, Cholesterol 0, Sodium 581.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0, Protein 0.3 Ingredients: If you want popcorn that tastes like it’s from your local movie theater, make it this way! I like to make this in a wok, so there’s plenty of room for popping.

Movie theater popcorn recipe