Reddit reviews Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz.

I worked at a theaterpub and got to work on developing the popcorn process for the theater. The best theater popcorn uses a coconut oil base as the popping fat. You want to use pure coconut oil or get a product like this or this. These products are primarily coconut oil with annatto for coloring, and they are solid at room temperature. They are better than regular oils or butter flavored liquid popping oil because the coconut oil tastes richer and more unctuous.

You also want to get Flavacol popcorn salt. This is a commercial product, and I've never seen it offered in retail, but you can get it from Amazon. Flavacol is a superfine powdered salt with butter flavoring and annatto. It's a finer grind than the popcorn salt sold in grocery stores. When you make popcorn, you add the coconut oil to the pot, heat it up, then add the popcorn and the Flavacol. It sticks to the kernels as they pop, and the popcorn doesn't need to be salted after popping.

Finally, the butter. You can't use just straight melted butter, because the water fraction of the butter will soak into the popcorn and make it soggy. You need to use clarified butter. Melt a pound or so of butter in a pot on the stove, and let it simmer for awhile. You want to let the water underneath the butterfat reduce and boil away, but you don't want to let all of it boil away or the butter will burn. You want to allow the milk sugar in the water to begin to caramelize. This will flavor the butterfat with a wonderful, nutty aroma. Once that happens, let the butter cool, then pour off the fat. Use this clarified butter to butter your popcorn. It won't make the kernels soggy. You can refrigerate any leftover butter tightly sealed for next time.

Once you have butter on the popcorn, you can add flavorings. But anything you use needs to be very finely pulverized. That's why Kraft-style powdered cheese is so popular. Even powdered parmesan cheese like you get in the green can is too coarse to really stick, but you can pulverize it finer in a food processor.

One of my favorite seasonings is bacon, cheese and chive. The bacon needs to be fried crisp and drained well, then frozen before processing. You can't get it quite as fine as parmesan before it balls up, but you can get it close enough. Then pulverize some good parmesan, Reggiano or Grana Padana. Mix together the bacon and parmesan with some Kraft-style powdered cheese, dehydrated chives, black pepper, cayenne and a hint of garlic powder to taste. You can add a little cornstarch to this mixture to keep it from clumping.

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If you like popcorn, you should try mushroom popcorn which pops up rounder. It's not my personal favorite, but it's used by lots of kettle corn companies, and the shape is distinctive.

Here's a good recipe for butter toffee popcorn. It's better than caramel corn, because butter, and the candy coating is more crispy. This recipe includes peanuts, so it's like Cracker Jack, only better. I've made this with alder smoked salt and toasted chopped almonds/pecans instead of peanuts, and it's a big hit. Sort of like smokehouse almonds with caramel corn.

especially if you put some Flavacol on it. it’s the secret ingredient all theaters use to make their popcorn taste better than microwave popcorn

It's called flavacol, a salt that sticks to popcorn better, and you can buy it on Amazon.com. Add it to Snappy white popcorn and you'll have something better than the movie theater.

• Coating chicken breasts with powdered milk (in addition to whatever herbs+spices) helps it brown quicker so that the outside is nice and brown without drying out the meat.
  
  
• I use a baking soda mix to rough up the surface of really smooth meats so that they brown much better. Chicken breast, loins, and other whole muscle meats take this well.
  
  
• Using homemade shio koji in place of salt in many savory dishes adds a little savory bump to dishes.
  
  
• When apple juice concentrate goes on sale, I buy 3-4 cans. 1 can apple juice concentrate + 2TB kosher salt = super tasty dark meat poultry brine. Bonus if you sear then smoke the birds. Citrus juices work too but the high acidity tends to make the meat mushy.
  
  
• When recipes ask for the use of any citrus, I use at least 2 versions of that citrus to increase the complexity of the profile. If lemon chicken requires lemon juice, then I use lemon juice, fresh zest, and macerated lemon peel.
  
  
• When recipes ask for vinegar, I sometimes mix and use multiple types to make the profile interesting. For example, a balsamic vinegar dressing might also include a partial substitution with rice vinegar or black vinegar.
  
  
• Nearly every root vegetable can be made in the same style as mashed potato. My favorite is half celery root and half yukon gold potatoes. It's lighter and there's a slight herbal hint that goes well with the cream and butter. Parsnip and potato is a nice combo too.
  
  
• When coating small items with salt.... nuts, popcorn, croutons, etc.... I use Flavacol. Read the reviews here.
  
  
• When making poke, I always start by coating the fish with sesame oil first. If you salt and spice it first then the fish gets mushy quicker and weeps fish juice. Blech.
  
  
• When making grilled cheese, I start by putting one piece of bread down in the hot pan ON TOP of cheese. In 3-4 minutes, the cheese browns and gets really nutty. Then I flip that slice, add more cheese, and another buttered slice on top. The nutty cheese inside of the sandwich is life changing if you use a flavorful cheese and brown it right.
  
  
• When making kale salads, chop the kale and then roll it tightly in a kitchen towel. Then twist, massage, and bend the bundle to tenderize the kale. It removes some of the unpleasant toughness.
  
  
• When serving foods that are accompanied by mustard and ketchup, I make 'fresh' versions which can be a refreshing change from the bottled stuff. Ketchup is basically a cooked combination of tomato sauce, vinegar, sugar, onion powder, and salt. I just mix those ingredients and add a tomato (shaved over a grater). The fresh versions are definitely different in flavor but just similar enough to make a friendly impression. I do the same with mustard starting with mustard powder, vinegar, soy sauce, pepper, salt, and spices.
  
  
• When I serve steaks, I buy +15% more than I need and dry age at home.
  http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe.html
  
  I have more but I have to actually work today.

I was also a movie theater employee, and I can confirm that this oil is NOT what makes the popcorn amazing. Here it is (or at least some similar variant): flavacol
This is some amazing tasting salt material which is grated extremely finely, giving it a huge surface area to volume ratio, thus allowing it to dissolve into the popcorn easier than typical salt.

This is what you really want, OP : https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

Use whatever popcorn and oil is handy/works best, that seasoning is what'll make the difference.

Man, this brings back such memories. I worked at a local theater and we would routinely oversell Titanic by roughly 30-40 tickets (per management directive) so it was my job to tell 30-40 angry people they couldn't get in. 17 year old me got yelled at so much. As much as it sucked, I learned a lot dealing with all that.

BTW if you want authentic movie theater popcorn at home buy some Flavacol

Copy/pasting my comment from another thread:

----------

This is what I use at home:

• Popcorn popper
  
  
• Yellow popcorn
  
  
• Butter-flavored coconut oil
  
  
• Butter-flavored salt
  
  Indistinguishable from movie theater popcorn.
  
  The popper isn't terribly cheap, but it's worth it if you make a lot of popcorn. The popper isn't really the most important part, though. The oil and salt are what makes the theater popcorn so damned good.

Theoretically shouldn't be too hard. Toss your pork rinds in a little butter for sticking power and then some Flavacol to coat.

Don’t forget the Flavacol!

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_3?keywords=Flavacol&qid=1566405149&s=gateway&sr=8-3

So one easy way is to start adding more salt than you think you should to your food. That's why restaurant food tastes sooooo good, salt and butter.

Soy sauce marinades on fish and chicken will also help salt. And getting a good quality popcorn salt. There's a lot more sodium per tsp of theater grade popcorn salt than in sea salt because of the finer grind.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1417147427&sr=8-1&keywords=movie+theater+popcorn+salt

This is the popcorn salt I use.

What you want is Flavacol... orange salty goodness!

product page on amazon

You can get a similar machine for pretty cheap, and just use Flavacol.

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

Boom. Movie theater popcorn.

Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these - http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10. You now can make movie theater style popcorn in less than five minutes.


Enjoy!

I worked at a movie theatre for 8 years and make it the same way (just on a much smaller scale). 1/2 cup kernels, 3 tablespoons refined coconut oil, & 2 tsp Falvacol. It's available at Smart & Final for a couple bucks and will last forever. https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

For those of you not worried about the oil: Coconut oil and flavacol

I work at a movie theatre this and coconut oil are what we use when we pop popcorn

I posted this in your LPT thread, I think it is worth reading so here.

A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.

1. Gold Medal Flavacol popcorn salt
   
2. Coconut oil for popcorn
   
3. Whirley-Pop
   
   All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.
   
   The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)
   
   If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.
   
   As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.
   
   
   
   
   **
   As a note
   I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.
   
   

Popcorn is the best! I finally caved and bought a stovetop popcorn maker and I've used it about 5 times in the last week already. Cooked in a little coconut oil and adding in some Flavacol it tastes just like it does in the theatre! And it costs so little but is really not that bad for you!

Cavender's sounds great on popcorn. I'll have to try that. I tend to like it prepared movie theater style - coconut oil, flavacol and fake butter. Cooked in a aluminum bowl with aluminum foil over the top and holes punched in the foil to let the steam escape.

This way is pretty good too....

http://allrecipes.com/recipe/microwave-caramel-popcorn/

Aldi doesn't sell this, but this is the common one used by popcorn vendors. If you buy the whole quart, it's really pretty cheap and will last for years. Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_cp_apa_A4qXBb542Z581

>really fine granulated popcorn salt

Flavacol

(You can thank me later)

The thing that sets movie theater apart from microwave is flavacol it is what give it the movie theater taste.

Love the joke, but for real, the alton brown method is awesome and gives you real movie theater popcorn at home. (I LOVE movie theater popcorn and microwave shit just isn't the same.)

In a big metal bowl on the store and a couple spoons of coconut oil. Throw in one kernal, when it pops it's ready. Throw in the rest of the premeasured popcorn and flavacol, the stuff they use at the theaters, and then seal with aluminum foil poked with holes to vent and then shake it jiffypop style till it just stops popping.

Perfect pop every time, transfer to another bowl and drizzle butter on top if you want.

I still get popcorn at the theaters, but there have been times where I have wanted to go to the movies just because I was having a popcorn craving, and now I don't have to, LoL.

The real stuff used in theatres is flavacol, which you can buy on amazon. Works way better than regular salt.

Do you use flavacol? Seriously, buy this shit, pop your own kernels, and bask in the brilliance of perfect popcorn.

It's coconut oil! The butter flavor actually comes from a salt called Flavacol. And here's an idea of the yellow coconut oil. It has butter flavoring too, but most of it's in the flavacol

Also, your mushroom kernels should only be used with caramel corn! Standard kernels for normal popcorn!

And here's the part where I get flooded with downvotes from those who haven't embraced the palate-ial wonder of lightly burned popcorn paired with some melted "real" butter and melted parmigiano reggiano, served with some Flavacol popcorn salt.

Don't be a douche and burn popcorn in your office/workspace, but you owe it to yourself to at least try a batch of what I mentioned at home. Just use something like a microplane grater to layer some decent parmigiano reggiano throughout the bowl of popcorn, add the melted (salted) butter and then microwave the doctored-up popcorn for about 15-20 seconds. Finish it off with the Flavacol stuff and enjoy the complex, slightly charred (in a good way) taste of what's certain to become your new snack addition.

I bought mine on Amazon.

https://www.amazon.ca/Gold-Medal-Products-Flavacol-Seasoning/dp/B004W8LT10

I use it all the time when making popcorn.

Fresher? When I worked at Showcase Cinemas, we would pop our popcorn days (up to 5) in advance, throw it in huge plastic bags, then bring it down and push hot air through it at the concession stands to warm it up before serving.

Wanna know why that shit tastes so good? Flavocol.

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!

Have you tried Flavacol? It's the popcorn seasoning movie theaters use. You could melt/spray some popcorn coconut oil on pork rinds, shake on flavacol, and it would be LIKE popcorn.

The real secret is flavacol.

Amazon sells it in bulk, or you can get this stuff: https://www.amazon.com/dp/B00M8HPGMU/

comes in different sizes. we use the 4oz ones with our stir crazy popcorn maker.

You can buy in bulk and get cheaper with just the popping corn, carton of flavacol, and the coconut popping corn oil, but its a little more work to measure it all out. YMMV.

The Nordic Ware microwave Popcorn popper, and Flavacol is what we use. Excellent results every time, and SO easy.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1451599052&sr=8-1&keywords=flavacol

Go get that

Yup. All you need is a pot, some canola oil, salt or Flavacol and voila!


Oooh! Oooh! Gimme some!

Flavacol master race.

This oil + this salt + these kernels = Movie Theater Butter. The Flavacol makes a HUGE difference.

If you want movie theater popcorn at home, buy some flavacol and put that on it. That's how they get that unique "movie theater" popcorn taste.

> Flavacol

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

I use a pretty popular recipe... but let me know what you think. I use 3 tablespoons of coconut oil, 1/2 cup of corn of your choice, and 1/2-1 teaspoon of flavacol. Tastes pretty close to movie theater popcorn to me.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1415817297&sr=8-1&keywords=flavacol

For best results, I recommend getting a Whirly Pop. Add some Flavacol and you've got movie popcorn.

I got you! The cooking spray and flavacol will give you an authentic butter experience with way less calories. Quick spray kernels and sprinkle some in with your popcorn before you pop and then top it off with some more spray once it's done to your desired butterness.

The bad thing is that Flavacol doesn't come in small, and the container they send will last you 5 years of heavy popcorn abuse. But it's seriously the same stuff they use at the movie theater

If you're going to make popcorn, do it right.

• Wabash Valley Farms Whirley-Pop Stovetop Popcorn Popper
  
• Savannah Gold Popcorn
  
• Wabash Valley Farms Real Theatre Popcorn Popping Oil
  
• Gold Medal Flavacol Seasoning Popcorn Salt

I can make popcorn that tastes just like the movie theater stuff. The main secret is just to use what the theaters use. I know, not very amazing, but it works!

First, use popcorn colored coconut oil like this: https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
You want to use just enough to coat the bottom of your pan and half way up the popcorn kernels (amount depends on how big the pot is and how much popcorn you put in. For me its a couple of tablespoons. I just eyeball it.

Before you put the kernels in, put in 1/2 to 3/4 tsp of Flavcol: https://www.amazon.com/gp/product/B004W8LT10/ref=oh_aui_search_detailpage?ie=UTF8&th=1 Nothing else really works. Its got to be this brand. It is super-fine flavored salt and it is yummy. I use 3/4 of a tsp but that is too salty for most people.


If I am really lazy, I make home made microwave popcorn, too. I just put some kernels and oil and the salt in a bag, shake it up and staple it. Pop in the microwave. The staples do not seem to hurt the microwave.

Yeah, popcorn is great. I like to use some sprinklings of this stuff; a single box is $7 and will last you a lifetime:

Flavacol Popcorn Seasoning Salt

Combine that with an oil mister and you have popcorn that is far tastier than its calorie content would suggest (though obviously still higher than plain popcorn).

Regular old popcorn, topped with some Flavocal.

Rookie mistake. Butter is 15% water and will make your popcorn soggy.

Popcorn Pro tip: Many (most?) movie theaters flavor their popcorn with flavacol. Warning: contains over 100% of your daily sodium intake in a single teaspoon!

I used to work at a movie theater and the secret is coconut oil and Flavacol.

If you want actual theater popcorn taste, you have to go with Flavacol. It's the stuff theaters use. Delicious.

Plus it's relatively inexpensive. Bonus.

I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)

My method, with links to things I use:

• To one of these I add 1/3 cup of popcorn, just enough coconut oil to coat the bottom, and a shake or two of this popcorn salt. I use the stir crank occasionally until popping stops.
  
  
• I dump the popcorn into a bowl with extra room so that I can shake it to mix. If it is stainless, it makes things very easy to clean up afterward.
  
  
• I then add about a tablespoon of this popcorn topping oil, distributed across as much as possible. Other oils work here, butter as well. You just need a very light coat, it helps the cheese powder bind to the popcorn (and adds flavor.)
  
  
• I sprinkle some of this cheddar cheese powder across the popcorn.
  
  
• I then shake the bowl, tossing the popcorn to distribute. Then repeat the oil/butter and cheddar powder.
  
  
• If needed I add extra salt.
  
  You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
  

kernels, coconut oil, some seasoning, and clarified and you've got like 50 batches of movie theater popcorn for the same price!

This is the secret sauce to movie theater popcorn. http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1415239438&sr=8-1&keywords=Flavacol

I have a theater style popcorn and this is what I use:

You want to get this type of coconut oil and Flavocol.

For every 1/2 cup of corn you pop, use 2 tablespoons of oil and about 1/2 teaspoon of Flavocol. The type of popcorn you use really doesn't matter.

> What do yall do with popcorn? I usually just open the bag and shake in a ton of hot sauce. It's amazing!

I start with this, pour in this and this, add the popcorn, cook, then finish it with some melted butter.

It is hard to go back to microwave popcorn.

Finally found flavacol and can made this delicious overpriced wonder of theatergoing at home.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

There was a movie theater employee AMA or something like that, I think they put this thing in them.

Get this: https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?ie=UTF8&qid=1378260313&ref_=sr_1_1&sr=8-1


and this: https://www.amazon.com/Amish-Country-Rainbow-Blend-Popcorn/dp/B00017LEZC?ie=UTF8&qid=1378260344&ref_=sr_1_2&sr=8-2


and this: https://www.amazon.com/West-Bend-82306-6-Quart-Electric/dp/B00004RC6R?ie=UTF8&qid=1378260208&ref_=sr_1_1&sr=8-1


For the best popcorn you have ever tried in your life.

Try a Whirley Pop, use coconut oil and 1/2 tsp of Flavacol, you'll never go back.

Pop popcorn, pour on flavocol.

• Peanut butter and a cup of milk. But I honestly don't crave this if I don't have good bread. I love a high moisture/gummy bread for pb&j. My local Asian/Japanese bakery makes white bread and their bread makes this a gourmet meal!
  
  A shot of canned whip cream straight to the mouth.
  
  
• Bacon, and then runny eggs cooked in the grease. A cup of Ayran (Turkish/arab salted Lassi drink) on the side.
  
  Water.
  
  
  
• Popcorn. Not air popped. Oil popped and oil was cheated beforehand with flavacol.
  
  
• Good quality corn tortilla chips and a jug of mass produced salsa.
  
  
  
  
  
  Special mention. Black coffee to suppress my hunger further.

Man do I want to know what rapeseed is? Oh and oil isn't the thing that gives popcorn it's flavor. I use this with my home made popcorn
http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10 makes it just like movie theater

Here you go. EDIT: Since I explained it wrong, here's my original source: https://www.reddit.com/r/Cooking/comments/27tygi/whats_the_closest_i_can_get_to_cinemastyle/ci4cldp/

Found a previous comment about this and used the guy's amazon links and replicated movie popcorn at home...

Popcorn Maker
https://www.amazon.com/Great-Northern-Popcorn-Original-Popper/dp/B005T3P6PM/

Popcorn Oil - Coconut variety (don't worry it doesn't taste coconutty)
https://www.amazon.com/Paragon-Coconut-Popcorn-Popping-Gallon/dp/B002YLI9E2

Popcorn Salt
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

This setup will last you forever, you'll get sick of popcorn before you get through any of these. You do need to season the popper, just follow the directions. Its a metal pot after all.

My personal was to store the oil in my pantry so it was cool and dark. I had to icecream scoop a giant dollop of it into a cup and microwaved it to be liquid. Then you pop the popcorn like usual.

Then I would empty the popcorn into a giant bowl. I would stir it around and use the popcorn salt for about half the time, and then used finely ground Walmart type popcorn table salt.

10 year theater veteran checking in...

You need both proper seasoning and a proper device to make it in.

To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.

The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.

So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.

You could get regular popcorn kernals from the grocery store, and then get yourself some flavacol to make your popcorn.

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

You get quite a lot in a carton considering you only use a little bit with each batch of popcorn made, so it should last you at least a year.

This is the stuff they use at movie theatres to make them so tasty.

https://www.amazon.ca/gp/product/B00IRW15ES/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B001CIELHW/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00NB4FSQI/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B002EITVVA/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B004W8LT10/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B0099XPG94/ref=od_aui_detailpages00?ie=UTF8&psc=1

How to make theater popcorn. http://www.amazon.com/gp/aw/d/B004W8LT10?pc_redir=1406834900&robot_redir=1

How about the very thing that they use to make it taste so good at the theater?

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

That and pop it in coconut oil and you'll nail it!

I used to be a manager at an 18 screen. The secret to movie theater popcorn is a combination of "popping oil" and a special orange powdery salt called Flavacol. It can be found online and at some Wal-Marts. It was engineered to make move theater popcorn smell, look, and taste the way it does. [http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10]()

Real talk? A whirlipop popcorn maker, it makes the best damn popcorn I've ever tasted! I make a bowl or two a week and its amazing how consistently good it is. If you like your popcorn a bit saltier there's this stuff on Amazon called Flavacol which is the seasoning they add in theatre popcorn, I put about a teaspoon in with the oil & corn usually.

https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1479915964&sr=1-1&keywords=Flavacol

This is of course not factoring in the price of oil and kernels, let me just say that coconut oil will make the popcorn taste x10 better than any other kind of cooking oil.

> My personal reason. My home theater falls into the category of "just good enough"

A growing issue is it is becoming more and more affordable for people to own home theater setups that surpass the theater experience. The only thing that I feel my personal setup doesn't beat is a true imax. Other than that being able to cuddle on the couch in my jammies with popcorn that cost under a dollar far beats any experience a theater can deliver.

Pro-tip: Flavacol your popcorn.

I use a product called flavicol This box will last forever, and is what makes my popcorn taste like the theater when I pop it in ghee. Yum. Now I want popcorn.

I have worked it out... well I googled it and now my popcorn tastes like it was fresh popped in a theater.

You need to:

1. cook in coconut oil
   
2. use Flavacol salt added to the oil before popping
   
   There is special coconut oil but I just use plain the special stuff is just colored.
   
   I use a fancy schmancy popcorn popper that lets the steam out but you should get excellent results following this advice (but still add the Flavacol to the oil with the kernels)
   

I use the Whirly Pop, coconut oil and Flavacol

https://smile.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

Desconheço onde seja vendido em Portugal.

A minha sugestão é a compra online, a amazon tem este tipo de produtos à venda:

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

I disagree. Try some Flavacol and you'll love it. Best shit ever

people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.

hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.

the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.

a while back someone posted these as great for making "movie theater popcorn"

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1418010489&sr=8-1&keywords=flavacol

http://www.amazon.com/dp/B003C4UDEY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1WDE09HYJVHMP&coliid=I1SA77W3SBQNC0

i have not tried them yet, but i hope to.

That one just looks like a typical air popper. They're around $15-$30. I got this one(#2 Best Seller on Amazon) from Fred Meyer, and have owned it for about a year. It's great, no complaints, and the little cup on top for butter is even the perfect size to measure out how much popcorn you're supposed to put in it. My dad has an older model by the same company, and after around 7 years, it still works almost as good as when he got it.

As for seasoning it, ignore what /u/JustGreg said about using oil to pop if he likes the buttery flavoring. Oil popped popcorn is awesome(I have one of these too), and coconut oil that's been artificially colored and flavored for popcorn is what you should get if you want movie theater style popcorn, but if he likes the flavor of butter, just put butter on it. Take 1/4 to 1/2 a stick of butter, and either microwave it(AFTER you pop the popcorn, unless you have a 25 amp circuit in your kitchen!), or leave it on the the cup on top of the popper while it pops, and drizzle it on the popcorn after it pops. As for salts, I like Flavacol, which is what a lot of theaters use, Paragon Butter Flavored Seasoning Salt, or Jolly Time Buttery Popcorn Seasoning. Or if you're as lazy as I am, you can just pour some of all three into one of these.

Just remember with the air poppers, the only thing that ever goes into the area where it pops is popcorn, never put butter, oil, or seasonings in while it pops!

Despite not wanting to use a pan, not wanting to accept that you purchased a $200 machine that does the job of a pan you already own can do, use a pan. It's cheaper, easier to clean, simple to use, doesn't take up space, and fits in your existing cabinet.

Put this in a large sauce pan with lid on the stove on medium:

30g of ghee
5g of popcorn salt / ground kosher salt (mortar / pestle works)

heat it just until the oil starts to sizzle on the edges.

Add 60g of popcorn and crank the heat up to high on your stove. when the first few kernels start popping, gently shake the pan to keep the oil moving and coating all the kernels that pop.

Ghee is clarified butter, butter with the milk solids removed. Milk solids burn at a lower temp than the oil in the butter, which is they are removed for this task. You can buy this in your grocery store or international (Indian) market.

As soon as the popcorn is done popping, get it off the heat and get the lid off. Excess steam exposure will overcook the popped corn and make it tough.

If you feel you must buy some sort of machine, I suggest the WhirleyPop, as it eliminates the need to shake the corn by simply turning a handle.

If that isn't buttery enough for you, movie popcorn fans often like it with Flavacol, the buttery powder placed in coconut or other oils that gives movie theater popcorn its yellow appearance and oddly buttery flavor.

So whats wrong with the stuff you make? Have you tried different oils or anything? I started using https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1491135589&sr=8-1&keywords=flavacol&th=1 not too long ago and it makes my popcorn taste just as good or better than movie theater popcorn.

Get one of these and ensure you use this with it and it's exactly the same and much cheaper.

It takes about 5 minutes to make a large popcorn that's movie theater quality.

I've not tried it, but I've heard this is good https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1497355279&sr=8-1&keywords=flavacol&th=1

If you miss the theatre popcorn, you can always replicate it at home as well. The yellow salt that the theatres use is normally Flavacol, and it's super cheap.

$6 here gets you an absolutely absurd amount of the stuff.

When you combine that with coconut oil and pop your corn in it, it's identical to the stuff you get at the theatre, except made whenever you feel like it and virtually free.

Edit: You can also buy the butter topping in small jugs on Amazon.

Not to mention, a little bit of this for good measure...

How to make delicious homemade home-style popcorn:

• Pour oil (peanut, canola, or vegetable) in a pot about 1/8" deep and crank the heat
  
• Pour popcorn kernels in until covering the bottom of the pot (but not piled on top of each other)
  
• Place lid on pot slightly ajar to allow steam to escape
  
• If popcorn is getting too high in your pot, remove the lid and place in your sink (you do not want your popcorn touching the watery condensation from the steam) and allow popcorn to spill over if need be
  
• Turn off heat as soon as the popping slows/stops and pour popcorn into large bowl
  
• Melt butter (as little or as much as you want) in the still hot pan (pro-tip: use the butter knife to cut the chunk in half again and again to speed melting
  
• When butter is bubbling it is ready.
  
• Pour half of the butter over your popcorn. Add regular table salt. Gently stir popcorn with butter knife. Pour remaining half of butter and add salt, stir again.
  
  
  How to make delicious theater-style popcorn at home:
  
  
• Pour popcorn popping oil (either butter-flavored oil or coconut oil in a pot about 1/4" deep and crank the heat
  
• Pour popcorn kernels in until covering the bottom of the pot (but not piled on top of each other)
  
• Add a coating of Flavacol butter-flavored salt into the pot (careful, you can add more later if not salty enough)
  
• Place lid on pot slightly ajar to allow steam to escape
  
• If popcorn is getting too high in your pot, remove the lid and place in your sink (you do not want your popcorn touching the watery condensation from the steam) and allow popcorn to spill over if need be
  
• Turn off heat as soon as the popping slows/stops and pour popcorn into large bowl
  
• For topping you can use butter (as descibed above, but push the pat of butter around the bottom to pot to gather up the flavacol salt left behind) or you can use the popping oil as a topping, or a combination of both. I prefer the butter, although the oil by itself or the combination is probably closer to what the theaters use.
  

A FUCKING MEN. Kettle corn is the worst. Popcorn is supposed to be salty first, buttery second. That's it. Not sweet. Caramel corn can fuck right off too.

To make GOOD popcorn, you take a big pot, you put in a few tablespoons of coconut oil, put your kernels in, throw in some Flavacol (what movie theaters use to make it taste the way it does, and make it yellow), then cover for five minutes. Done.

PS that Flavacol is a lifetime supply. It's the saltiest thing I've EVER tasted, and I witnessed us lose the SB to the Saints, and lurked the Vikings sub.

What kind of popper do you have, a kettle, or an air pump? If you have a kettle, you're in luck. What you need is some butter flavored coconut oil, some flavacol seasoning salt, and some butter topping!


Paragon Coconut Popcorn Popping Oil (Gallon) https://www.amazon.com/dp/B002YLI9E2/ref=cm_sw_r_udp_awd_AsL3tb11QZ0R4WSD


Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_udp_awd_YpL3tb1JXSFMGA3R

Paragon 16-Ounce O'Dells Supur-Kist II Butter Flavored Popcorn Topping https://www.amazon.com/dp/B002YLG8QS/ref=cm_sw_r_udp_awd_EtL3tb1J6RA9B7B0

There are 3 things you need to make popcorn at home that is just as good as movie theatre popcorn. First, a good popper. Second, pop it in coconut oil. Third, and this is the real secret, fake butter seasoning. So, so good.

$8 for popcorn at the theatre
$5 to buy all the stuff to make literally 10 bags of popcorn (assuming you have a reusable bag). If you want the flavouring the theatres use, look for flavacol online or at local stores. Amazon's a ripoff though, I've found it for about $6 CND, and it will make hundreds of bowls/bags of popcorn from a 1L carton. It's much more likely it'll expire rather than you use it up in a year's time.

Just bring some popcorn with you if you must go to a theatre, and it'll be healthier than whatever you'd get from the stands. Find the life hack that helps you smuggle popcorn into theatres instead, like putting a bunch (contained in something obviously) in a purse.

Ok, so let me get this straight here.

I should put kernels in a paper bag with some of this stuff, microwave it, and pour it into the bowl with some of this stuff on top?

It's flavacol https://smile.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1466532423&sr=8-1&keywords=flavacol

Highly recommend, movie popcorn butter flavor

I buy Orville Redenbacher kernels myself. Jolly Time tasted absolutely terrible.

Flavacol makes popcorn amazing, IMO. It's available on amazon.ca as well but the price isn't great: https://www.amazon.ca/Gold-Medal-Products-Flavacol-Seasoning/dp/B004W8LT10/

edit: this post prompted me to make some, and I finished off a container of kernels with a 'best of' date in 2015. They still taste amazing, they keep perfectly 'fresh'.

If anyone is interested in making movie style popcorn at home these ingredients make a very close match.

• Paragon Coconut Popcorn Popping Oil coconut oil with beta cartone for color
  
  
  
• Wabash Farms Butter Flavored Popcorn Topping. Buy a spray bottle for even distribution
  
  
  
• Flavacol
  
  
  
• Paragon brand corn which pops up very fluffy with minimal dud kernals.

Extra salt n extra butter.

But the secret to movie theater popcorn is the bomb ass powder known as Flavacol. Instantly makes all popcorn better.

Generally it's added to the kernels before popping but I also sprinkle a little on top after too.