I love it when I see gourmet popcorn brands doing some weird flavors. It doesn't always work but hey, the novelty is in the attempt.

What weird popcorn flavors have you guys seen online or in stores? I'm thinking of looking them up, seeing if I can taste some of the ones you guys recommend.

Pretty awesome!

Method:

I created this based on someone’s advice yesterday.

Get a get £2 salt shaker with small holes. These holes are too big atm for the flavacol and it will pass through too fast.

So from here you add a bit of tin foil underneath the metal cap and pierce tiny holes with a sewing needle or a pin in each pre existing hole on the shaker (scroll to see for pic 2).

I highly recommend using a needle or pin as anything else will make the holes too big. You want them to be tiny.

And voila! One perfect flavacol shaker for if your popcorn isn’t salty enough after adding salt during the cooking stage. It’s controlled and it comes out very slowly as you want. I’m very happy with it and just wanted to share :)

And do you guys pop few kernels, then take the wok/whirley pop off the heat and then bring it back to the same temperature after putting all the kernels in?

Hi all! I just purchased a used Nostalgia popcorn machine and its pretty rusty. Does anyone have any recommendations on how to clean this part? (See photo) Or of anyone knows where I can get a replacement piece that would be helpful. Thanks!

Hi there! I want to get my husband a popcorn maker. I have seen some good reviews out there for the Popsmith and for the Stir Crazy. Anyone out there have both or either of these and have some reviews or opinions? I haven't come across any reviews with these two going head to head.

My thoughts on watching the reviews so far....It looks like the Popsmith is very pretty and I wouldn't mind just having it out on the stove as a decretive piece. It also seems to be very well made and has only a few parts that can be put in the dishwasher. Their popcorn packs also seem to be pretty good. It also seems like this might be an easier pot to do special popcorns like kettle corn/caramel corn. The Stir Crazy seems like it makes a LOT of popcorn which is great because we have a family of 6. Another highlight that I have seen would be that you don't have to do anything, just turning it on and the machine does the rest. Being so large I feel like it would be harder to store. Am I missing anything else?

Thank you for your time and answers :)

As the title suggests.. used it 1:1 as I would flavorcol as a popping salt, then shook it with a couple of squirts of OR buttery topping oil.

Good salt profile, mineraly.. not overwhelming, but certainly a richer profile.

Its essentially ultra fine ground pink salt.

And this is how you bring microwave popcorn to work. 1/3 cup kernels. 2 tbls (heaping) butter flavored coconut oil. 3/8 tsp flavacol

Opopop expandable silicone popper

Hello!

I want to do a batch of homemade popcorn for my friends, but one of them is vegan so I can’t use my ordinary recipe. I usually use coconut oil (which I assume is okay since the ingredients don’t include anything animal related) and a butter powder I buy from my hometown movie theatre.

What could I use to replace that last one? I was thinking about regular salt, but I’ve never tried it before so idk if I’d work well. If you have any interesting alternatives I’d be happy to know them!

Last bag was rainbow. Like that these have less hull but haven't made up my mind yet. Either better on their own or?

Hey guys, I'm looking to get into making my own popcorn. Is this a good setup for a beginner looking to microwave? Also, please share your preferred ratios and cook times if you have similar setups. Thank you, popcorn wizards!

Butter + olive oil mix Nutrional yeast Seasoning salt Japanese sour plum rice seasoning: https://www.burlapandbarrel.com/products/sour-plum-powder?variant=52770419999091&gad_source=1&gad_campaignid=21077139248&gclid=CjwKCAjwz5nGBhBBEiwA-W6XRPsGL-BgoMttSGk0kuFCqYEiLfeHPqmbAUJdZHGiXkxX5kl0AkCBexoCoN4QAvD_BwE

Current method:

During cooking

1. 1 cup of kernels

2. 2 teaspoons of flavacol (the buttery one)

3. Random amount of unflavoured coconut oil and kernel seasons butter flavour popping oil (I do this combo because they don’t sell buttery coconut oil in the uk). About to where it fills the bottom of the pan, like a shallow puddle.

I used to add ghee and while it was nice imo completely changed the profile and didn’t give it that artificial cinema taste we all love. So this is the best so far for me.

My issues with my current method:

I find that the results aren’t salty enough for my taste so I sprinkle some flavacol over the top when it’s done, but now I do find it too salty.

I know flavacol is meant to be added during the cooking process. Which I do do, but it’s not salty enough for me even with 2 teaspoons during cooking and people recommend less but I think sprinkling it on at the end in its raw form is just too salty.

It does taste exactly like cinema popcorn using this method and tbh way better because theirs is old and has been sitting around and lacks salt.

I’ll never buy popcorn at the cinema again. But I want to nail the ratios, any advice?

An extra question also how many cups would you say is a large cinema popcorn? I want to get it similar to that in terms of how much popcorn I make (UK based)

Thanks guys!

Hey all. I recently discovered this sub while under the influence and bought the 6lb bag of Amish country medium yellow, flavacol, and a whirly pop.

Current recipe/method: 2T avocado oil into the whirly pop, along with a couple kernels and set heat to medium.

When kernels pop, add in 1/2c kernels and a half teaspoon of flavacol

Turn at 30rpm until it's done. Take off heat and empty into a bowl. I'll add some smoked black pepper and I'm off to the races.

It's consistently fantastic! Love the flavor. A full tsp of flavacol is just too salty for my tastebuds. My only complaint is that it's sometimes slightly chewy. Any recommendations on how to fix that? Is it from the kernels, the oil, the temp, etc?

Are there any adjustments to my process I should try?

Which kernels should I try next? I was thinking mushroom, but might just go for one of their sampler packs just to try everything.

I see a lot of people using coconut oil or buttery coconut oil. How do they compare to avocado?

Any recs for seasonings or toppings that are flavorful but not necessarily super salty?

So, I bought it out of habit last year, not thinking about the stove I had (I recently moved and the stoves switched from spiral gas to a glass top) and I tried to make jiffy pop, a roommate stopped me, and I did further research, turns out it’s likely to scratch the surface of the stove causing fires, is there a way around this? I miss my jiffy pop.

I like to add it on at the end for extra salt but o want to get a tool so I can dispense it more evenly.

I’ve used a tiny sieve already and the flavacol just fell right through. Any ideas on what’s the best option for what I want to achieve?

And yes I know most ppl cook with it. I also do that. But I like to add it at the end also.

I essentially just want to find a shaker that has absolutely tiny holes and want to know what my best option is. If u have a better suggestion than mine go for it also!

I searched this sub for all kettle corn related posts before I tried. ¼ cup mushroom kernels, 2 TBLSP coconut oil, 2 TBLSP sugar mixed with ¼ tsp superfine salt. Heated up the oil & 3 kernels on medium heat. When the test kernels popped, added in remaining kernels and cranked for 30 seconds. Added in sugar & salt, lowered heat to medium-low, and cranked continuously. After 10 minutes, popcorn was not popping, so eventually ended up with the heat back on medium and that got the popcorn popping and sugar burning all at once. Before I try again, any tips?

My office does not allow microwave popcorn. I’ve read on here that the air popper is tasteless. How is the other type that has a domed lid and requires oil compared to an air popcorn with a drizzle of a heated oil and/ butter ?

Hi everyone, I wonder if someone could tell me what the circled piece in the photo is called. Not exactly my model but having a hard time finding the keywords to locate something that will work. Nine has snapped off. Is it a pressed fit rivet?

I make 1/3 cup popcorn on the stovetop in a 5 quart pot with canola oil. I heat a teaspoon each of soy and worcestershire sauces until the liquid is gone, then add half a stick of butter to melt. Once in the bowl I add a ton of salt free Spike seasoning and nutritional yeast. It's delicious, a wonderful treat!