Going to the movie theater is (usually) a great experience. You get to see some great flicks, ignore all of the sticky stuff on the floor, and indulge in that buttery manna from heaven that inspires all sorts of nostalgia: movie theater popcorn.

Nowadays, most people rely on microwave popcorn if they want the salty treat at home. Unfortunately, the “butter” in those bags tastes pretty horrible (and is loaded with terrible chemicals and carcinogens). Gross.

So, remember people, you can actually make movie theater quality popcorn (that’s better for you) right at home.

All you need is: a pot, popcorn kernels, oil, butter, salt, and measuring cups (if you don’t like to shoot from the hip).

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You don’t have to get fancy, just grab whatever from the store.

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Wine also helps.

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You’ll want to clarify your butter before pouring it on.

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Take off the wrapper and pop that stick (or two) of butter in the microwave.

Microwave the butter for 50-60 seconds. It’ll separate into three layers.

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If you wait for it to cool, the layers will separate even more.

Wine helps with the waiting, too. Moving on to the popcorn!

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Put your pot on the stove and turn the heat all the way up to 11.

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Or “high.”

Add your cooking oil to the pot.

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Some people prefer to use coconut oil (which is typically a solid, unless you keep it in an apartment without AC).

Next, add a 1/2 cup of kernels.

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This will serve approximately 1-2 people, depending on how ravenous they are.

Once the kernels are in the pan, make sure they are covered in the oil.

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Stirring or shaking the pot will thoroughly coat those bad boys.

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(Don’t let them burn, guys.)

Once you hear the first kernel pop, put a lid on your pot.

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Leave a crack for the steam — otherwise, you may end up with soggy popcorn.

While the popcorn is popping, remove the top layer of foam from your butter. You don’t need that.

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There will be solids at the bottom of the butter, you won’t want to use that, either.

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The solid bit of the clarified butter can be used for different recipes, but don’t sweat it for now.

Once the popcorn is done a-poppin’, it’s time to add the butter and salt.

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Pour in the clarified butter (but not the solids at the bottom). Mix it up!

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Then, add as much salt as you please.

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(To replicate the true movie theater experience, the correct measurement is “a lot.”)

VOILA! You have movie theater popcorn at home!

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And it’s not three days old!

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Before the days of convenient pre-packaged popcorn or the microwave variety, this is how it was done. Embrace the better way to make popcorn. Not only is it healthier for you (relatively speaking), you can impress your guests with your knowledge of butter.

Jonesing for more popcorn recipes? We’ve got you covered.