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Heat a large pot over medium heat. Add the coconut oil and let it melt. Add a few kernels to the oil and wait for them to pop. Once the kernels pop, it's time to add the rest of the popcorn kernels. Add the rest of the kernels and cover the pot with a lid. Once the kernels begin to pop, carefully lift the pot and shake it every 10-20 seconds.
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Simply put a few tablespoons-full of coconut oil in a large pan and throw in 2 or 3 kernels of corn. Once those are popped, you're ready to add in the rest of the kernels. This just insures that the oil is good and ready. A few minutes later, and all you need to do is pour your finished popcorn into a large enough bowl and season with salt.
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For a delicious and rich popcorn flavor, coconut oil is often considered the top choice. It has a slightly sweet taste, which complements the natural flavor of popcorn well. Another option is peanut oil, which adds a nutty taste that many people enjoy. In both cases, use refined oils for a cleaner flavor profile.
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Preheat your air popper according to the manufacturer's instructions. Add the desired amount of popcorn kernels to the air popper's chamber. Drizzle coconut oil over the kernels for enhanced flavor. Turn on the air popper and allow it to do its magic. Once the popping stops, carefully transfer the popcorn to a bowl.
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Instructions. Heat about 3 tablespoons or a heaping spoonful of coconut oil in a heavy-bottomed pot over medium-high heat. Make sure the oil coats the bottom of the pan. Add a few kernels of corn and put the lid on. When the kernels begin to pop, add enough kernels to mostly cover the bottom of the pot (approximately 1/2 cup).
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Preheat your oven or toaster oven to around 250°F (120°C). Spread the leftover popcorn on a baking sheet in a baking sheet. Reheat it for about 5-10 minutes. Stir the popcorn once or twice to prevent burning. Remove from the oven and let it cool for a minute before eating.
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Instructions. On medium heat, add coconut oil and 4 popcorn kernels to saucepan. Cover with lid. Once the kernels pop, remove from heat and add the remaining popcorn kernels. Cover with lid. For 30 seconds, shake the saucepan back and forth in order to heat the popcorn kernels to the temperature of the coconut oil.
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Let cool for 1-2 minutes, to allow the layers to separate. Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn. In a large soup pot with a lid, melt the coconut oil over high heat.
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Once coconut oil reaches this temperature, it will stop cooking and start to burn. The ideal cooking temperature for popcorn is 356 degrees F. By cooking your popcorn in refined coconut oil, there's very little chance of your popcorn burning and leaving a horrible lingering smell in your home. Alternatives to Coconut Oil for Cooking Popcorn
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Heat coconut oil over medium high heat until melted. Add 3-4 popcorn kernels to the pot and cover with the lid. As soon as one of the kernels has popped, add the rest of the kernels. Slightly tilt the lid to vent the steam and shake occasionally until all the kernels have popped. Top with a little sea salt and enjoy!
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Snappy Popcorn White Coconut Oil, 1 Gallon. The White Coconut Oil variant of Snappy is absolutely the oil that can deliver the authentic taste of movie theater popcorn. The gallon size will produce large a ton of popcorn goodness. This top selling popcorn oil is 100% pure and refined.
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Canola Oil. 400°F/204°C. As seen in the table above, coconut oil has a lower smoke point than other oils but is still suitable for popping popcorn at the right temperature. Peanut oil has the highest smoke point of the three oils, making it a great option for high-heat popping methods.
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Step 2: Add the Rest of the Kernels. Once the kernels begin to pop, turn off the heat and remove the pan from the stove. Add the rest of the kernels to the pan and cover the pot. Give the pan a shake so that the kernels are evenly distributed. Let the pot rest for 30 to 60 seconds.
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Directions. Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.
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You can use different kinds of oil to pop popcorn, but here at Popsmith, we tend to reach for one oil in particular — coconut oil.. Here's why we love using coconut oil for popcorn (and why you won't regret going for it, too): It Has a Good Smoke Point. Popcorn pops at a high temperature so you need an oil that won't burn the kernels in the process.
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Speaking of flavor, although coconut oil and butter have low smoke points (both 350 degrees Fahrenheit) and aren't the best choices for making popcorn, they're great for adding flavor to popped.
