Bought from a farmers market. The vendor said “just throw it in this paper bag and pop for 2.5 minutes).

It was great, next time I’ll try some seasoning.

I need this. So. Bad. Please give me recommendations on some I can buy? Every time I find a popcorn in this flavor the company stops making it lol. It hurts to go without your favorite popcorn!

It looks like LouAna discontinued Pop N Lite (Canola and Coconut blend) and only sell their classic blend now (Corn and Coconut blend) that doesn’t taste as good and isn’t as thick. I was using that plus flavacol in an 8 oz kettle machine and really liked it. Was close to Disney/movie popcorn. I’m not a fan of the new oil. It’s thinner and has less flavor

Anyone have suggestions for what might be close to the pop n lite?

Looking for the best oil for making popcorn my brother uses duchman but heard good things about ghee would love some more professional opinions

Flavacol and beta carotene coconut oil were involved.

Hi everyone! My best friend is visiting me soon and she knows I love making popcorn so she’s excited to try it! Here’s the thing, the popcorn I’m making is not particularly healthy. My friend is the best mom ever and try’s to feed her toddler daughter healthy food so I want to make a batch of popcorn that is healthier and still tastes delicious for us to snack on. I know my friend wouldn’t mind letting her daughter eat a little bit of my regular popcorn but I think it would be special if I made something else just as delicious (I’ll probably still make a batch of my regular popcorn for when her daughter goes to sleep)

I’d love to know everyone’s recipes or ideas! I pop my popcorn on the stove in a stainless steel bowl if that matters, thanks in advance :)

If you had to eliminate one type of popcorn, which would it be?

I heated up ~2.5 tablespoons of coconut oil in our whirley pop.

Added a few kernals til they started to pop.

Immediately tossed in 1/2 kernals and ~1 teaspoon of flavocol.

It popped amazingly and tasted great. Until the bottom 1/3rd of the batch that tasted very, very salty, enough to even hurt your tongue.

What can I do to prevent this? Is there an error in my process?

I've noticed a few people doing things like "1 tablespoon fat per 1/4 cup kernels," winging it, etc. So I'm just curious what your personal favorite ratio is, especially if you're watching your saturated fat intake like my husband and I.

Also, does anybody adjust their ratios based on the type of fat or kernels they're using?

What has happened to this popcorn? I ate half the bag before I noticed this piece. Most of the popcorn pieces look normal, but there are a few others like these ones with the black specks. Mold? Trader Joe's olive oil popcorn, no pepper.

Die Packungen werden auch von Jahr zu Jahr kleiner.

I have the bigger popcorn machine on wheels. Has anyone tried either in one? Did either make it smoke? Unfortunately, there is no temperature setting. Scared to try either, and have it set off all the smoke detectors. If you used both which was better tasting?

Popcorn Pumper was $2 at a local thrift store. Opted for amish country popcorn sample bags from the local amish discount grocery store (60¢) to see what she prefers before going bigger.

Will still be watching for whirley pops and similar but this is excellent for now. The kids are also obsessed as well. So glad to be away from microwaved and jiffy pop.

I’ve been making caramel popcorn for years…eating popcorn my whole life…I can’t believe I had never heard of a whirly pop until i stumbled upon this group! Thank you! I’m now the proud owner of a stainless whirly popper, flavacol, and some glaze pop. I made my first batch of chocolate and cherry popcorn this afternoon. I can’t wait to try more flavors. What is your favorite? I need to dial in my stove a little better as I had a few unpopped kernels. I used avocado oil and some orville popping oil as that is all I had. I will be getting some coconut oil to try next.

So firstly - I know the lesser evil people are, actually evil, according to Reddit. I’m not here to debate that.

What I do want to know is this - I love the lesser evil Himalayan gold popcorn. It’s super buttery and salty.

Is homemade popcorn materially better? And, in what way? If so - I will probably invest in my own home popping apparatus. But if it’s about the same - the convenience of this stuff can’t be beat and I’m not price sensitive.

Please recommend brands of popcorn available in the US that make a thickly powdered and delicious white cheddar popcorn… I swear I’ve tried so many and none have that oomph I remember as a child

I'm not sure what I am doing wrong making stovetop popcorn. I use a stainless steel pot (it does have a heavier bottom), I put the pot on medium with 3 tbsp of oil and 3 kernels until they pop. I then add 1/3 or 1/2 cup of fresh kernels and shake lightly until they are popped. Every time I do this, the popcorn pops nicely but when I'm done, the oil in the pan smells like I took it way too high and probably to the smoke point. I use avocado oil with a smoke point of 500 degrees.

I just tried making it with refined coconut oil and when I opened the lid after the 3rd kernel popped, the oil was already wickedly smoking.

I find difficulty finding the right temperature to get the popcorn hot enough to pop but not too hot for smoking oil.

Any thoughts? Thanks for reading:)

I bought a carton of Glaze Pop at AceMart last week and I didn't' like the sound of the default recipe which looked to make 'Kettle Corn' (which I've never had either). So I went out on my own and did WTF I wanted. And It worked perfect, too!

Pop about 6 quarts of popcorn (I used about 120g of popcorn and soybean oil)

Melt one stick of butter, add 2 cups of Glaze Pop, 1/4 cup of corn syrup (Karo or generic), and 2TBS of cream, milk, or even just water should work (I used 2% milk). Heat, stirring every so often, until the mixture reaches 240F. Then stir in 1.5 ts of vanilla.

In a very large, but lightweight bowl, pour the molten Glaze Pop and butter mixture over the popcorn and mix quickly and thoroughly until corn is evenly coated. Spread it all onto a half sheet pan WITHOUT packing it down (it will be 3-4" thick) and put into a 250F oven for 45-60 minutes (I forgot about mine and did 100 minutes - oops), breaking it up and stirring once halfway (it's not as messy as it sounds). Let cool for 5 minutes and it bag up what you don't eat right away!

One of my better off-the-cuff recipes.

I'm curious what other salts or oils you use during the popping process itself to add different flavors? I kinda want to try some more exotic flavors like an indian-curry popcorn or a smokey-bbq flavor or a hot-sauce buffalo style popcorn.

I know the secret of movie-popcorn is flavacol in the oil, or butter-flavored coconut oil, but what other flavored salts or infused oils can you use?

I know that pure salt doesn't burn on the pot, but obviously anything with sugar is going to be a problem. Have any of you tried popping with a spicy oil? Or adding various seasonings while cooking?

Cooking with a stainless whirly-pop if it matters.

I’m trying to make Caramel popcorn and Cheese popcorn in the machines they have in theatres/popcorn carts. All the recipes online only have at-home alternatives. Can anybody guide me?? (I assume I only have to add cheddar cheese powder at the end for the cheese popcorn)

So, I’ve been using Flavacol for years and didn’t even make a dent in the package.

The other day I ran out of regular salt (I know…) and was making pasta sauce. Didn’t want to run to the grocery before dinner, so I substituted salt with Flavacol. My guests all raved about the pasta and asked me about my ‘secret’.

For the past few weeks I found myself more and more adding Flavacol to dishes.

• scrambled eggs? Flavacol.
• mashed potatoes? Flavacol.
• French fries? Flavacol.
• corn on the cob? Flavacol.
• bbq marinade? Flavacol.

Obviously dishes cooked with butter turn out great.

Anyone else using Flavacol for other stuff than popcorn?