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The Colonial Theatre


The Colonial Theatre Popcorn



2 tbsp corn oil or coconut oil
1⁄2 cup fresh organic popcorn
1⁄4 cup grade A butter, ghee, or butter substitute of your choice, melted 1⁄4 tsp finely ground kosher salt or table salt or your favorite topping

Our Topping Suggestions: Parmesan cheese, brewer’s yeast, paprika, or cumin.


Heat the oil in a 7 to 9 quart stockpot over medium-high heat. Add a couple of kernels of popcorn and wait for them to pop. These little guys will let you know when the oil is hot enough to add the
remaining kernels.

When the tester kernels pop, add the remaining popcorn kernels. They should cover the bottom of the pot in a single layer. Swirl the pot to coat the kernels in the oil.

Cover the pot and lower the heat to medium. Shake the pan gently while the kernels pop. After about 3 minutes, when the popping slows significantly (1 to 2 seconds between pops), remove from the heat. Continue to shake the pot for another 30 seconds or until the popping stops completely.

Pour 1⁄2 of the butter over the popcorn, cover, and shake the pot to coat. Pour the remaining butter over the popcorn and sprinkle with the salt or your favorite topping. Cover again and shake. Serve immediately.

Popcorn can be stored in an airtight container for a day.