Best popcorn salts according to redditors
We found 145 Reddit comments discussing the best popcorn salts. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 145 Reddit comments discussing the best popcorn salts. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
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
http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe.html
I have more but I have to actually work today.
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.
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.
Italian-ish (36 cal)
---------------------------
1 tsp better than boullion chicken
1/2 tsp lemon juice (estimate)
1/2 tsp garlic and parmesan seasoning
splash of Worcestershire sauce
1 cup leafy greens (Spinach, Argula, and Baby Bok Choy salad mix)
40g portabella mushrooms (caps broken up into small pieces, steams finely shredded with fork to give it a texture like shredded chicken)
chives
Asian-ish (50 calories)
---------------------------
1 tsp Chicken Base
splash of Worcestershire sauce
40g portabella mushrooms (or shiitake) prepared the same as above
1/2 tsp toasted sesame seeds
chives
1/8 tsp sesame oil (put it in your bowl and then pour soup on top)
100g bok choy (stems and leaves roughly chopped)
Doesn't seem like much but it keeps me full because it makes a pretty big bowl and I find both very tasty. Add just a tiny bit of finely shredded chicken on top for a more filling and better texture. I also sometimes do zucchini noodles but very rarely, I like it light.
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.
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:
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This is what I use at home:
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.
Kernel Season's Ranch popcorn seasoning! It's only 2 calories and really, really makes a difference on veggies. I especially love it on salads because I hate most leafy greens but this and some Bolthouse Farms yogurt dressing (35-45 calories for two tablespoons!) makes it more palatable.
If you have time at night, I recommend just making your own popcorn, it's significantly cheaper than skinny pop and fewer calories (minimal detail, but 38 kCal per cup, instead of 47). I throw these seasonings on it.
When it comes out, i just spritz it a little PAM or vinegar, then I toss in the seasoning.
Theoretically shouldn't be too hard. Toss your pork rinds in a little butter for sticking power and then some Flavacol to coat.
Yes! I adore broccoli. I have 3-4 bags frozen broccoli in my freezer at any one time for veg emergencies, and love getting it fresh to dice up into salads. When I steam it, I love to put a bunch of one or a combo of these three seasonings on top (white cheddar, ranch, or garlic parm). Takes it to the NEXT level! https://www.amazon.com/Kernel-Seasons-Popcorn-Seasoning-Parmesan/dp/B00DBC0ZRC/ref=sr_1_15_a_it?ie=UTF8&qid=1519161572
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.
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!
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.
What you want is Flavacol... orange salty goodness!
product page on amazon
Add white cheddar seasoning.
I work at a movie theatre this and coconut oil are what we use when we pop popcorn
For those of you not worried about the oil: Coconut oil and flavacol
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
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.
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!
Sub upgrade would be nice. That seems like a good place to crank it up if you want a lot of bass.
Those Polk's are fine. The T15's are still popular. I wouldn't upgrade them just for the hell of it. If you go demo some speakers and find something you like a lot more then go from there. Placement isn't great, the T50 towers would give you better placement and are part of the same series at the T15's.
As for the absolute best bang for the buck upgrade for your home theater experience, I know exactly what it is. It's very rarely brought up in this subreddit but there it is:
https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_4?keywords=popcorn+flavacol&qid=1563901584&s=gateway&sr=8-4
Affordable, and will definitely improve your movie watching experience. Just be careful with the new couch and everything.
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 thing that sets movie theater apart from microwave is flavacol it is what give it the movie theater taste.
>really fine granulated popcorn salt
Flavacol
(You can thank me later)
Maybe sprinkle plain pork rinds with some white cheddar popcorn seasoning or some sour cream and onion popcorn seasoning? Both flavors of this brand have zero carbs per serving!
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
This stuff turns your popcorn into salt & vinegar popcorn. It's fantastic.
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/
Merry Christmas!
This stuff is SO GOOD.
This is the shit with 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.
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.
Get a popcorn popper. Cook popcorn without any oil. Spray with a little cooking spray so seasoning sticks, sprinkle on seasonings like This and your calories will go way down. Those seasonings can be found pretty cheap at any grocery store near me.
This is the only answer.
Source: I love popcorn. Add some white cheddar popcorn seasoning and you're set.
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.
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!
Do you use flavacol? Seriously, buy this shit, pop your own kernels, and bask in the brilliance of perfect popcorn.
The real stuff used in theatres is flavacol, which you can buy on amazon. Works way better than regular salt.
Here, this ought to get you started
If you're going to make popcorn, do it right.
For best results, I recommend getting a Whirly Pop. Add some Flavacol and you've got movie popcorn.
Porks rinds + something like this?
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
Sure! :D
I usually use 2 egg whites and 1 whole egg, but I've done bigger omelettes with just with 5 egg whites or 3 whole eggs.
I start my omelette as usual, but ontop of my egg batter I'll sprinkle just a tiny bit of this 'parmesan and garlic' popcorn seasoning, but I've also mixed in a sprinkle of salt, pepper, dried basil, and paremesan before and had great results. Season to your taste. :-)
(Just a note, since this is particularly good with this omelette flavor: if you want a thinner texture rather than a fluffy omelette texture, don't whip the eggs before hand and carefully marble the yolk into the whites in the pan instead. )
Cook omelette to your liking-- I prefer non-gooey omelettes, but if you leave it gooey the egg whites will mix with the sauce which is actually quite pleasant coming from someone who doesn't like gooey egg whites! I prefer my egg to be 99% cooked just on the edge of becoming a little browned on one side before I start layering on my toppings.
In the center and going towards one side, layer in 2tbsp of pizza sauce.
Follow with one serving of pepperoni and most of the mozzarella on that same side. I personally prefer to leave a little mozzarella on the other side to get all melty while I'm layering the pepperoni so it'll hold together well.
Fold like you would any omelette. I prefer folding it twice to make more layers aka easier to eat more pepperonis in one bite. One fold is okay too.
9 times out of 10 I always break this damn omelette when I start flipping, but fear not because it just becomes a gooey bowl of pizza toppings tbh. I barely taste the egg. It's amazing.
I'm bad at writing directions out but I hope that helped!
I need to go to Aldi's and get more eggs myself since I started making this recipe lol!
> Flavacol
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1
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.
This oil + this salt + these kernels = Movie Theater Butter. The Flavacol makes a HUGE difference.
Flavacol master race.
Yup. All you need is a pot, some canola oil, salt or Flavacol and voila!
Oooh! Oooh! Gimme some!
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
The Nordic Ware microwave Popcorn popper, and Flavacol is what we use. Excellent results every time, and SO easy.
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.
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.
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!
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.
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.
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.
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
A shot of canned whip cream straight to the mouth.
Water.
Special mention. Black coffee to suppress my hunger further.
Pop popcorn, pour on flavocol.
Try a Whirley Pop, use coconut oil and 1/2 tsp of Flavacol, you'll never go back.
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.
There was a movie theater employee AMA or something like that, I think they put this thing in them.
Make it at home.
Coconut oil. Tablespoon or so of butter. Tablespoon of Flavocol. http://www.amazon.com/dp/B007HN5KNA/ref=cm_sw_r_udp_awd_P5GUtb02B5TFD
Sprinkle flavacol as salt. Melt some fake butter. Boom
http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10
Here's your starter kit:
>https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1495559034&sr=8-1&keywords=popcorn+popper+stove
>https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_2_a_it?ie=UTF8&qid=1495559045&sr=8-2&keywords=popcorn+flavor+salt
>https://www.amazon.com/Natures-Way-Organic-Virgin-Coconut/dp/B00J51RB3E/ref=sr_1_1?ie=UTF8&qid=1495559064&sr=8-1-spons&keywords=coconut+oil&psc=1
>https://www.amazon.com/Snappy-Yellow-Popcorn-4-Pounds/dp/B003832GRQ/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1495559074&sr=1-10&keywords=popcorn
>https://www.amazon.com/Amish-Country-Buttery-Popcorn-Topping/dp/B00AX6JGI8/ref=sr_1_4_a_it?ie=UTF8&qid=1495559107&sr=8-4&keywords=popcorn+topping+butter
You only need a little bit of salt at a time, so that'll last you years. I like the Orville popcorn topping, but couldn't find it cheap on Amazon. Anyways, this is a good set so you don't have gallons of stuff in your house, but still get authentic movie theater taste.
I found this shake-on white cheddar seasoning in the grocery store that's pretty good and doesn't take much to add flavor; I use it in combination with Badia ground jalapeno. Jalapeno-cheddar popcorn is the shit. Badia also has Louisiana Cajun Seasoning that goes good on popcorn.
I tried real butter just the other day on my popcorn and still felt it was missing something. Some people search out that movie theater taste and prefer it to real ingredients.
For those people, beta carotene colored coconut oil, Flavacol salt, and butter topping is all it is. Flavacol has the added benefit of being super finely milled salt, it doesn't have the problem sticking to popcorn like normal salt does.
http://www.amazon.com/Kernels-Dill-Pickle-Popcorn-Seasoning/dp/B00LM94S3I/ref=pd_sim_325_1?ie=UTF8&dpID=41S9fh-b1vL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=19HY45SVAFT130M5C66B
I have that one. Its pretty good :)
This makes any popcorn better.
Finally found flavacol and can made this delicious overpriced wonder of theatergoing at home.
> 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.
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.
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
kernels, coconut oil, some seasoning, and clarified and you've got like 50 batches of movie theater popcorn for the same price!
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:
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.
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 used to work at a movie theater and the secret is coconut oil and Flavacol.
Yea I do lazy keto in general as I don't have the discipline to constantly check my macros and calories all the time. For me I just try and eat what feels right and don't over indulge. I eat a lot of vegetables and drink as much water as I can. I sit at a desk all day but I try to get up and walk around as much as I can. Once a week I play soccer for an hour and it's more appealing for me than running on a treadmill. I also include cleaning as part of my "exercise" routine; so not only does vacuuming make my apt look better but it also makes my body look a little better too :) There's no way I can exercise everyday as it's just not realistic on my schedule.
I'll cheat on special occasions but immediately get back on the bandwagon. Luckily for me I don't have a sweet tooth, but I have huge cravings over rice and bread haha My dad has diabetes and it runs in the family, so this is more of a lifestyle change for me than anything.
I didn't really know how to cook either, and you kind of just have to practice and figure out what works best for you. Just have fun and don't sweat the small stuff. I like cooking on the weekends as you have more time for yourself and its overall less stressful. I have long days at work and sometimes I'm just too darn lazy to whip up food. So I typically make a bunch of food on the weekends, (r/mealprepsunday shout out) and freeze everything to microwave later in the week. I've made keto breakfast burritos with bacon/eggs/cheese/broccolli, and keto waffles (both freeze/reheat very well).
If you're into soups--I've also made bacon broccoli cheddar and butternut squash soups, and I usually freeze the soup base without the cream added. Whenever I want it, I'll add the cream once it dethaws and I'll cook it down in a pot. It's delicious! Oh oh! Aaaand I've made sup mang cua too but I don't add as much cornstarch. https://recipeland.com/recipe/v/asparagus-crab-soup-sup-mang-ta-3480
> How do you eat or make cauliflower taste good for the next day?
I just add a bit of water with the cauliflower before putting it in the microwave. I don't know the correct technical term, but I noticed that food dries out in the fridge. This goes the same with regular rice, and I'll add water to day old rice hanging in the fridge. aand yes for some reason the cauliflower mash doesn't taste good the next day. So I usually add turkey gravy to make it more palatable lol.
> I was wondering what is your go-to snacks? I usually eat cheese or pork rinds, it kinda gets boring though lol.
So I absolutely CRAVED flavored chips and came up with this idea. At Costco they sell mixed nuts and I add popcorn flavorings onto them! http://www.amazon.com/Kernel-Seasons-Seasoning-Variety-Shakers/dp/B00H727M6O/ref=sr_1_1?s=grocery&ie=UTF8&qid=1451147055&sr=1-1&keywords=kernel+seasons
Most of the flavors like white cheddar are 0 carb, and I'll spray pam on the nuts to have the flavor stick on them better. LOL aand I had the stupid idea of adding the flavorings to pork rinds and it just made them awfully salty. Don't do it!!
I made cheese chips (http://www.joyfulabode.com/low-carb-snacks-homemade-baked-cheese-crisps-recipe/) and tortilla chips from low carb tortilla wraps. I'll eat them with guacamole or some melted cream cheese.
Let me know if you have other questions! I've been a lurker for a while and wanted to give you some help :)
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!
Regular old popcorn, topped with some Flavocal.
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).
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.
I think this is the same brand I've bought in a grocery store before. It's been a while since I bought it that way. Talking about this on reddit made me make sure to stop by that popcorn place again today, I haven't had a need to make my own pickle flavored popcorn of late.
The machine isn't totally necessary unless you want it for aesthetics, or for its ability to keep popcorn warm. You can get similar results by making it homemade on the stove-top though and you'd save a lot of money. Easier clean-up, too.
That said, I'm not too sure about good popcorn machines, but here are some popular options for good popping oil, salt, and kernels:
Oil:
https://www.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY
Salt:
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10
Kernels:
https://www.amazon.com/Orville-Redenbacher-Popcorn-Kernel-Original/dp/B0098IOL2S
And if you're interested in the stove-top method, I wrote a blog about the technique here:
http://mycomfortfoods.blogspot.com/2016_08_01_archive.html
Happy popping!
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'.
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
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?
$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.
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.
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
I want to try this popcorn seasoning.
Elephant barber
Thanks for the contest!
Oh, and a fact about me- I've never broken a bone.
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.
For Kernels, I recommend:
https://www.amazon.com/Bobs-Red-Mill-Popcorn-Packaging/dp/B004VLV6ES/ref=sr_1_1_a_it?ie=UTF8&qid=1491575140&sr=8-1&keywords=bobs++popcorn
To get the salt/seasining to stick I use:
https://www.amazon.com/Kernel-Seasons-Popcorn-Spritzer-Ounce/dp/B00ZRWHIHY/ref=sr_1_2_a_it?ie=UTF8&qid=1491575070&sr=8-2&keywords=popcorn+spray
Not to mention, a little bit of this for good measure...
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.
Well, we do ('murica!!), but you can get the stuff I use possibly where you are:
http://www.amazon.com/Kernel-Seasons-Cheddar-Seasoning-Shakers/dp/B000ILK9PM/ref=sr_1_1?ie=UTF8&qid=1414275010&sr=8-1&keywords=kernel%27s+white+cheddar
Worth a look at your local Amazon site!
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
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.
This
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.
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.
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!
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.
I disagree. Try some Flavacol and you'll love it. Best shit ever
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
https://smile.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10
I use the Whirly Pop, coconut oil and Flavacol
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:
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 play music on the jukebox a lot so I am always adding to my list of upbeat music.
That means I will be stalking this thread.
How about....
Wobble ~ V.I.C.
Paris (Ooh La La) ~ Grace Potter and the Nocturnals
That's Not My Name ~ Ting Tings
Here is a thing from my $5 list although I do enjoy surprises. :)
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.
> 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.
Add some of this to them while they are still hot.
Zero carbs!!
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.
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]()
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!
https://www.amazon.com/gp/aw/d/B000ILMQF8/
How to make theater popcorn. http://www.amazon.com/gp/aw/d/B004W8LT10?pc_redir=1406834900&robot_redir=1
Thank you! It's a Westbend 4Qt Air Popper. Bought it off of Amazon and then did a little homework and found some great coconut oil and butter salt used by many commercial theaters to make my popcorn taste and smell EXACTLY like the stuff in the theater!
West Bend 4QT Popcorn Machine:
https://www.amazon.com/gp/product/B01HRGJE88?ref_=hit_wr_dt_tyl&coliid=ASIN%3AB01HRGJE88|ATVPDKIKX0DER&colid=3A64PQAAYG4CI
Commercial Theater Popcorn Coconut Oil:
https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1
Buttersalt for Flavor:
https://www.amazon.com/gp/product/B007HN5KNA/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1
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
If anyone is interested in making movie style popcorn at home these ingredients make a very close match.
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.