[DmenshunlAnlsis]

So much better. It also lets you imitate movie theater flavors if that’s your thing, with refined coconut oil and some Flavocol. As a bonus you can find the kind of popping corn you prefer. For me, I love the smaller “hullless” varieties, they’re sweet and you don’t get stuff in your teeth.

[CWuestefeld]

+1 for introducing me to flavocol.

[DmenshunlAnlsis]

It is Magic, and a single container will last for so many rounds of popcorn you wouldn’t believe it. I found as a trick you add the falvacol to the popcorn and oil before popping, not after for the best results. Bonus? House smells like good, fresh theater corn!

Oh, and if you like buttered corn, add a teaspoon or two of clarified butter to the mix. Like kettle corn? Add some sugar to taste before popping. Like it cheesy? Buy some freeze dried cheddar and add it immediately after popping. If you’re feeling fancy, try some freshly grated parmasean. Cinnamon sugar also works well, as does powdered peanut butter, a bit of cocoa, and some confectioners sugar.

I love popcorn. :)

[CWuestefeld]

add a teaspoon or two of clarified butter to the mix

I make mine in a special bowl in the microwave (because I'm lazy) using ghee, so yeah...

add a teaspoon or two of clarified butter to the mix

To save some calories I add a bit of splenda afterwards (heat seems to destroy splenda, so it's got to be after the fact). Not as good, but better than nothing.

[GordonS]

> Add some sugar to taste before popping

I tried that once and ruined a pan - the sugar just burnt and stuck to it. Salt's OK beforehand, but now I always add sugar after popping.