Coconut Oil-Popcorn-Flavacol (Without Buttery Topping)

Really good, authentic taste on both products - it's a winning combo. You don't need a popcorn machine to get great results out of this. I was about to drop $100+ on one of those big box popcorn machines and I'm SO happy that I didn't. This is exactly what I do:1) Get a cast iron pot or a sauce pan or something. A half-gallon sauce pot with a lid perfectly holds 1/3 cup of popped kernels. Put it on the stove and turn heat on medium.2) Put in a tablespoon of the coconut oil to the empty pot. It's generally going to be in solid form unless you have a hot kitchen all the time. I honestly just scoop out a general tablespoon, it really doesn't matter how much you use. I'm young and stupid and don't quite consider the long-term health effects of my actions so I just use a lot of everything, but anything between 1-2 tablespoons is perfect.3) Wait for the coconut oil to melt down, should take like 20 seconds. The stuff seems to have a decently high smoking point so don't freak out of it's totally melted down and you're still measuring out the next steps. Like just leave it on medium heat. I now add a teaspoon of the salt (way too much for most people, just do 1/2 a tsp and go up from there. To be honest, it seems like a bunch of it sticks to the bottom of the pan so that's why I add extra. You could always just leave it out entirely and sprinkle it on at the end, that would work too.4) Swish the oil around a bit so it mixes with the salt. Once the oil is hot (like, on the heat for 30 seconds), add 1/3 cup of unpopped kernels. Swish the pot around for a few seconds to coat the kernels in the oil.5) After about a minute, they'll be ready to start popping. Omg please make sure you put a lid on it, the stuff goes everywhere if you dont. I've found that putting a lid on the pot makes them start popping way earlier than if you don't put the lid on. The first time I did this it took like 4 minutes before the first kernel popped (I didn't have the lid on). I tried it again with the lid on from the start and they started popping after a minute6) Optional, but I like to shake the pot around as it's popping to make sure the fluffy stuff rises and the kernels stay on the bottom.7) When popping slows down, remove from heat and immediately transfer to a bowl to prevent burning. Honestly don't try to be cute and pop every single kernel. It's worth it to take it off the heat a little early.8) I put the pot under the sink and put like a cup of water in it just to quickly break up some of the stuck on oil/salt on the bottom while it's still hot.9) Taste it, if not salty enough, ass like 1/4 tsp of the salt.

We have a Whirly-pop stovetop popper and we love the Great Northern "kit" packages - but they are too expensive for us. After much research, I think this is the best deal. It's the same flavor and price as one of the small kits but it will last much, much longer. We bought Snappy White popcorn (4 2-pound bags) and are happy with results. I put about 2 heaping tablespoons of solid oil, 1/2-1 teaspoon salt, and 1/3-1/2c kernals into the kettle, turn the heat to between medium and medium-high, give the kernals a spin to coat them with oil and salt, and it's perfection every time! We do not add butter to our popcorn anymore.I looked up recipes and discovered all you have to do is add 1/4 c sugar to the above before popping to get awesome kettle corn.The oil does not require refrigeration. I am sharing it and the salt with a friend and we still have more than enough to last a high-consumption year.The Snappy White corn is good and is a good deal, but Western Family white corn works, too, if you don't want to buy in bulk. No need to get spendy jugs of yellow Orville's anymore.2023 Addendum: I no longer put anything but coconut oil and popcorn in the Whirly. Broke two plastic-gear models before learning that the extra ingredients gunk up the works enough to force heavy cranking, wearing them out way too soon. I was able to find a metal-gear Whirly for $30 last Black Friday and it’s great.

This is a must have if you own a popcorn maker. This make the popcorn taste like it came out of a movie theater. The jar of coconut oil is huge and the salt goes a long ways. If you do not have a warmer on your popcorn maker, I recommend that you melt the oil in the microwave for 30 seconds before adding.

The popcorn oil came as a liquid but turned solid in my basement - I guess the transition temperature is somewhere around 65-80 degrees. That's not a problem, just an observation.The oil is easy to scoop out and dump into the popcorn machine, and has an artificial yellow/orange hue that makes it look highly disgusting in its congealed form. This color transfers to the popcorn nicely though, giving that yellowish look of movie theater popcorn, and the flavor is on point.The flavacol is basically super salt, so use it sparingly. It's delicious though.A perfect combination for the home popcorn enthusiast, it now lives next to my popcorn machine - https://smile.amazon.com/dp/B000QWE6S4/ - in the basement and is a crowd favorite come movie time.

I was looking for Flavacol when I saw this combo pack. A gallon of coconut oil is a lot, but hey, it makes good popcorn.I use a microwave popping bowl, and generally put in a heaping spoon of the oil and heat it for 30 seconds before adding the corn and sprinkling with the flavacol. The result is a brilliant yellow popcorn that already has the seasoned salt mixed in. Yum.And yes, Flavacol seasoned salt makes all the difference. I have a number of popcorn salts on the shelf that just didn't quite cut it. This stuff is perfect. The seasonings in it give the popcorn a distinct "theater" flavor. I keep it in a stainless steel dredge on my spice shelf that's easy to grab and use when I want fresh hot popcorn. Like right now.

The flavor is pretty good. Not quite as good as actual movie theater popcorn... but close. The items arrived quickly and in good condition. I thought the package was a little expensive for what it is.... though I doubt that I will ever run out of coconut oil again!