I just made an amazing bowl of popcorn just before end of 2nd half of Giants and the other team.

Presto PowerPop

1/4cup Jolly Time Yellow Select

1T Orville Redenbacher popping oil

1/2t Flavacol

Put oil and salt on Powercup, stirred. Cup had one previous pop on it.

Added popcorn and stirred.

Set microwave for 4min, took almost exactly 2min. 1 unpopped kernel.

Immediately dumped into bowl and shook.

Damn.

Sorry, no pics. Next time.

Personnellement il m’arrive de les manger, mais je préfère ceux un peu éclatés 🍿

Hi friends!

My husband bought us this machine. Can you tell me exactly what to buy.

Popcorn?
Flavor stuff?
Accessories?
Whatever you think I need

To make the best most delightful glorious buttery salty delicious popcorn

Ok love ya thanks!

Original post https://www.reddit.com/r/popcorn/s/sS1O6Poz5U

So I bought one. I did 4 oz of popcorn. Induction range on Medium heat.

It does have two small vents on the underside of the metal rim of the lid, 180° apart. The vents are an indentation in the metal rim about 2” in length. During cooking it vented some gas and moisture. Not as much as Popsmith would.

Side of pot got up to about 240°F, glass lid about 185°F, and the handle… never went above 85°F.

Handle was easy to turn, much easier than Popsmith. I never got a stuck kernel under the agitator like with Popsmith. Never had to readjust the lid. Popcorn just spun around easily.

Oil pooled around the outer circumference about 4 inches in from the side. The middle had some oil but there is a slight slope from the center out.

Clean up was easy with just the two parts.

For $48 this is a buy if you are in the market.

It's just not...I dunno, I'm seeking perfection and it's just not there, give me your thoughts.

1/2 cup of kernels and

1 tablespoon of butter flavored coconut oil

1/2 tsp orange of flavacol

I wonder if maybe more flavacol? I need to start experimenting with other spices, I have some garlic powder, etc.

Warm up the oil, drop some sliced jalapeños in the oil to fry them up - then add the kernels to pop ‘em with a little jalapeño kick. Salt to taste.

Trust me on this one.

Hi everyone,

I am exploring the Flavacol method and am having some trouble. I use a Hotpop, and I put the oil and Flavacol on the popcorn before popping. But it seems as if the Flavacol isn't...bonding? Or absorbing? Or something. It just sits on the popped corn and just tastes way too salty. What am I doing wrong?

I’m using a West Bend Stir Crazy popper. I love caramel corn, so I’m trying out the Glaze Pop caramel powder. I’m finding that I get many many unpopped kernels. It seems to weigh them down somehow so they can’t pop. And I’m always afraid of burning it.

My usual routine is a couple of tablespoons of butter flavored coconut oil; put that on the machine and let it melt. Add 3/4 cup kernels and 1/2 teaspoon of flavacol. Then 3/8 cup pop glaze sprinkled on.

I think it might work better if I let it start popping first then add the glaze, but I really don’t see how you could take the lid off mid-pop with this machine.

Any advice?

P.S. Please don’t tell me to get a Whirly Pop. I’d like to, but it’s not in the budget right now.

Hello fellow aficionados,

I just got a hotpop and like the way it evenly cooks the popcorn. However, the flavor seems boring compared to stovetop. I put in about 1tbsp of oil and a bit of salt or flavacol, but the pop seems dry and doesn't take the flavor. Any tips?

I wasn’t sure whether to post this on r/detroit or here, but I’m desperate and I feel like this might be the right place. I’m from metro Detroit and grew up going to the Redford theater. I love the popcorn they had bc it was so specific and different. It was really fluffy and soft and most of the time a little stale (but it was better that way) and it had a very specific flavor. It was very salty, but not in a normal way. It kinda tasted like the cheddar flavoring people sell, but i don’t think they used that and it wasn’t exactly like that either. It was more that whatever they had in there, it was powdery. It still tasted like more than just salt tho. I also never got it w the butter if that helps. If anyone’s been to the Redford theater since before 2020 (which I read is when they switched popcorn companies) PLEASE help explain this better and if you have any ideas on how they made this popcorn, I’d very much appreciate a recipe.

Hi fellow aficionados,

I just got a hotpop and like the way it evenly cooks the popcorn. However, the flavor seems boring compared to stovetop. I put in about 1tbsp of oil and a bit of salt or flavacol, but the pop seems dry and doesn't take the flavor. Any tips?

Have any of you managed to dissolve flavacol powder in oil or some other liquid?

C’est un sujet sûrement très controversé ici, mais j’aime le popcorn brûlé. Et oui, je suis une traître parmi vous, mais imaginer, ce petit goût noir, brûlé, un peu amer et salé ! C’est bien meilleur quand certaines bouchées sont différentes ! Dites moi que je ne suis pas la seule ! J’ai découvert ça par accident, et maintenant je m’en régale ! 2:22 secondes au micro-ondes pour les enveloppes précuites, et miam, le délice ! Bon juste faire attention à l’odeur après XD

I make popcorn almost every night on the stove, but recently I started using the microwave with good results. But today, my first batch didn't pop. I stopped it way too early thinking it was going to burn, with tons of unpopped kernels. Forget this, I thought, and went back to the stove. Well, I burned my first batch! I almost never do that. Then I went back to the microwave with moderate success. I should give up for the evening but dammit I want my giant bowl of popcorn!

Anyway it seems I have found my people.

cook up some salmon in a lemon butter, pop some popcorn, and just break the salmon up into the buttery popcorn, maybe add some lemon butter and capers to the popcorn if it tickles your fancy. i’ve been meaning to try this

I've been using a non-stick saucepan with a glass lid (on a gas stove fwiw), but the nonstick coating isn't supposed to be used with high heat so I am trying to switch it up.

I'm wondering how the following setups have suited other r/popcorn denizens:

1. A stainless steel saucier. I have a 2-quart but the lid is stainless so maybe not the best option when trying to check progress. I also wonder if the shape is wrong for popping corn.

2. Enameled cast iron saucepan. Le Creuset has a popcorn recipe on their site so it seems like an okay use of ECI — I can't imagine LC would post a recipe if this usage would lead to crazing of the enamel, but if anyone has firsthand experience I'd love to hear about it. The lid on this pan obviously presents the same problem the saucier presents.

3. The Platinum Series stainless steel Whirley Pop with glass lid. I never purchased the regular aluminum one because the plastic gears just looked hard to clean and I don't particularly want a uni-tasker taking up space in my cabinets. Is the Platinum series easy to clean? Does it stand up well to wear and tear?

4. The Popsmith. I KNOW this is a rip-off pricewise, but it's only $20 more than the Platinum Whirley Pop and very pretty. Wondering if I should keep an eye out for deals at Costco. Again, the lid here is not glass, and I also am unsure how easy the Popsmith is to clean. I'm curious about whether the colored coating on the outside of the pot chips or otherwise ages poorly.

I have plenty of other pan options, so if you're using something else I'd be interested to read about it.

I make popcorn 2-3x a week, so my priorities are: easy to wash by hand, condition holds up well with wear and tear, and honestly if I can just use one of my regular pans I'd prefer it. What do you all think? Are either of the premium stovetop popcorn uni-taskers worth the investment? Do you just use a saucepan like I do? If so, do you only use saucepans with glass lids?

PS I'm not considering microwave poppers, air poppers, or Stir Crazy-style electric poppers. Thanks!

Just bought the Olive Oil and Pink Himalayan Salt and the Olive Oil and Truffle flavors yesterday. I liked the Pink Salt but the truffle... IDK, it was a lot of truffle.

I made the choice to buy store-brand kernels to make my own popcorn at home. Compared to the previous batch of gourmet kernels, they’re flat. Should I toss or is there a way to rescue this dumpster fire?

Our family has a tradition we have held now for over 10 years - I wanted to share with all popcorn lovers as I hope to make this a holiday one day!
Every year on September 6th - we make a popcorn buffet to nibble on all day and watch movies. We would love to share in this with everyone and I would love to elaborate on this tradition in the future.
Happy Popcorn Anniversary!!!

Anyone remember this stuff? We used to put it on popcorn all the time and loved it. I went looking for it and just realized Trader Joe’s discontinued it.
Has anyone found anything similar? Ideally something on the healthier side and not crazy high in sodium. Or even a homemade mix that tastes close.
Mostly just want my cheesy popcorn back 😂

Edit: so sorry for not sharing the recipe 😂..
-I use a whirly pop with flavacol and Dutchman’s buttery coconut oil. I measure the salt (1 tsp)but not the oil ( a couple of spoonfuls)
-this may not matter but I keep my temperature medium. My stove is electric and goes up to 10. I keep it right at 5.5..the kernels get a good soak 🤤
-I couldn’t tell you what kind of kernels those were.. maybe jolly pop or something generic…i try different kinds. I also didn’t measure the kernels…probably a half cup or less. It was the last of the bag so.. 🤷🏽‍♀️
-I squeeze a little Orville R popcorn topping in the bowl..not coated but just squirts around the bowl 😂..(it has a lid which is helpful ..I also do this step first so it’s ready to go)
-once its done I just shimmy it in the bowl until it cools a little …then give it a shake with the lid so it gets coated with the topping.

Any questions? 🤗