Ingredients
Equipment
Method
- Prep the Pot: Place a large pot on the stove. Add the 1/4 cup of butter-flavored coconut oil, 3/4 cup of popcorn kernels, and your Flavacol directly into the pot.
- Coat the Kernels: Use a spatula or spoon to mix everything together thoroughly. You want to make sure the coconut oil melts slightly and the ultra-fine Flavacol evenly coats every single kernel before they start popping.
- Pop: Put the lid on the pot and turn the heat to medium-high. As the pot heats up, the kernels will begin to pop. Shake the pot occasionally to keep the unpopped kernels at the bottom and prevent burning.
- Serve & Drizzle: Once the popping slows down to a few seconds between pops, remove the pot from the heat immediately. Pour the popcorn into a large serving bowl. For the ultimate theater experience, warm up a little extra butter-flavored coconut oil in a squeeze bottle and drizzle it right over the top. Toss to coat!
Nutrition
Video
Notes
Recipe Notes (Food Science Tips)
- Why Flavacol? Regular table salt bounces off popcorn and sinks to the bottom of the bowl. Flavacol is an ultra-fine, butter-flavored seasoning salt with microscopic flakes that adhere perfectly to the kernels as they pop.
- Why Coconut Oil? Real dairy butter contains water. When you pour melted butter over popcorn, that water turns your perfectly crispy kernels into soggy sponges. Theaters use butter-flavored coconut oil because it is 100% fat with zero water content, meaning your popcorn stays incredibly crunchy.