I prefer the good ol "whirlypop" or if you want a higher end stainless steel version the "stovepop". This is hands down the best method I've tried from all my popcorn tests. The only negative is having to crank for 4 min but it's well worth it. I have a few recepies I do but..
Movie night popcorn : 1Tbs coconut oil + 3Tbs kernels, once popped I quickly pour in a large bowl and add flavacol
Healthy pop: same as above but top with fresh crushed Himalayan and sometimes some fresh crushed black pepper
Dessert popcorn (kettle corn): 1tbs coconut oil + 1tbs real butter (any that comes in aluminum foil, not wax) +2tba sugar + 3tbs kernels (once I pour in a bowl I light salt with crushed Himalayan salt. I like the juxtaposition and think it's accurate but mys significant other dislikes it and I sometimes omit it)
As a added bonus stovepops are good for roasting a LB of green coffee beans for the best tasting coffee you have ever had.
Over the past couple of years I've tried quite a number of kernel varieties and honestly found Pop-Secret Jumbo the best for consistently good batches.
I saw your post after I posted about the whirly pop. Do have a problem with the popcorn getting tough using coconut oil? We are finding avocado oil doesn’t make it as tough. I’m wondering if it’s because we have such high humidity. Humidity is high even in the winter. Eastern North Carolina.
Light and fluffy, specifically I use MCT oil because it's more refined and liquid at room temperature.
Didn't know avocado oil was a thing and may give that a try but I have little reason to use anything else. I try using MCT oil in everything due to it's ketone benefits and from what I discovered the movie theater popcorn uses coconut oil (probably MCT) with coloring and butter flavor.
Thanks I’ll have to get some. I like coconut oil. I have some regular not MCT & use it in lots of food.
I use avocado oil in a lot of foods because you can’t taste it. Example, brownies I never use vegetable or corn oil. I’ve tried olive oil but my daughter says she can taste the olive, I can’t. I’ve found avocado is better for baking.
I prefer the good ol "whirlypop" or if you want a higher end stainless steel version the "stovepop". This is hands down the best method I've tried from all my popcorn tests. The only negative is having to crank for 4 min but it's well worth it. I have a few recepies I do but..
Movie night popcorn : 1Tbs coconut oil + 3Tbs kernels, once popped I quickly pour in a large bowl and add flavacol
Healthy pop: same as above but top with fresh crushed Himalayan and sometimes some fresh crushed black pepper
Dessert popcorn (kettle corn): 1tbs coconut oil + 1tbs real butter (any that comes in aluminum foil, not wax) +2tba sugar + 3tbs kernels (once I pour in a bowl I light salt with crushed Himalayan salt. I like the juxtaposition and think it's accurate but mys significant other dislikes it and I sometimes omit it)
As a added bonus stovepops are good for roasting a LB of green coffee beans for the best tasting coffee you have ever had.
Healthy pop: Salt & pepper popcorn is bangin'!!
Haven't tested any heirloom popcorn yet but I'm excited to eventually try them as I hear they are significantly tastier than the Orville redenbachers
Over the past couple of years I've tried quite a number of kernel varieties and honestly found Pop-Secret Jumbo the best for consistently good batches.
At least for my type of popper anyway.
I saw your post after I posted about the whirly pop. Do have a problem with the popcorn getting tough using coconut oil? We are finding avocado oil doesn’t make it as tough. I’m wondering if it’s because we have such high humidity. Humidity is high even in the winter. Eastern North Carolina.
Light and fluffy, specifically I use MCT oil because it's more refined and liquid at room temperature.
Didn't know avocado oil was a thing and may give that a try but I have little reason to use anything else. I try using MCT oil in everything due to it's ketone benefits and from what I discovered the movie theater popcorn uses coconut oil (probably MCT) with coloring and butter flavor.
Thanks I’ll have to get some. I like coconut oil. I have some regular not MCT & use it in lots of food. I use avocado oil in a lot of foods because you can’t taste it. Example, brownies I never use vegetable or corn oil. I’ve tried olive oil but my daughter says she can taste the olive, I can’t. I’ve found avocado is better for baking.