Blog posts tagged with 'Flavacol'

I always try to find something a little different every year to give as gifts to neighbors and friends. Cookies take so much time to bake every year!

This year, I've decided to make little movie theater "popping" baskets. This way, the recipients can make their own buttery delcious popcorn for movies at home! To start, I'm going to fill a reusable popcorn bucket with all the supplies. For the supplies i'll add popcorn kernels, popping oil, flavacol, and some popcorn flavorings. That's everything to create an at home movie theater experience.

Check out our popcorn supplies category for different options.

Winter takes a toll on everybody. There's nothing like coming in from the cold weather and warming up with a cup of hot chocolate. Why not skip the liquids and go straight for your favorite salty snack? That's right, you can warm up with the perfect popcorn recipe.

Early last year, Gold Medal Products introduced a new flavor of Flavacol. Ghost Pepper Flavacol #2482. Pop your corn the traditional way with kernels and oil. Instead of adding traditional Flavacol, add the Ghost Pepper Flavacol. This will give a great kick to your popcorn and warm you up on the inside. The instructions have you add double the amount of Ghost Pepper Flavacol than you would traditional Flavacol. However I would start by adding half of that. Ghost Pepper is very spicy. You can always add more to your next batch if it isn't spicy enough. Now get poppin'!

www.popcornsupply.com

                It’s very easy to make your own microwave popcorn at home. No I’m not talking about the stuff you can buy in the store. Trust me, when you do it yourself it comes out much better and tastier. First you need to choose your kernel. We love Weaver Popcorn because its quality makes it the most dependable, delicious kernels time after time. Most people use a traditional Yellow Butterfly Kernel. Weaver Gold is a superior kernel. This is what you see at the movie heaters or in a bar. It’s not only fluffy, but the largest popping kernel you can find. Most recently people are starting to gravitate towards the White Hulless Popcorn Kernel. Pop Weaver White Hybrid Corn is perfect for the gourmet palate. These kernels pop a little smaller, they’re “melt in your mouth” tender, and they have fewer hulls (which is what gets stuck in your teeth and throat).

                Next you will need a brown paper lunch bag. Add a fourth of a cup of kernels to the bag. You don’t have to add oil since it only soaks into the bag (but you can certainly add 1-2 tablespoons of Coconut Oil with a dash of Popcorn Salt if you’re adventurous). Fold top of the bag over once and pierce it with a tooth pick to keep it closed. Stand the bag upright in your microwave and cook for roughly two minutes. Do not put bag on its side, this will cause the popcorn to burn. While the popcorn is popping listen closely. Majority of your kernels should be popped when you can count 3 seconds in between the individual pops. This will also help you to avoid burning your popcorn. Once you’re at that stage, you can remove the popcorn from the microwave.

                Now it’s time to add your seasoning. Since your popcorn is dry (if you popped without oil) you’re going to need a wet agent to help your seasoning stick. I recommend using Kernel Seasons Butter Spritzer. Spray it on, and then shake on your favorite herbs or seasoning. A liquid butter topping like Gold Medal’s Pop-A-Lot or the Deluxe Mor-Gold Plus Buttery Popcorn Topping can be drizzled on. If you’re a traditionalist you may want to stick to only seasoning your popcorn with Popcorn Salt or Flavacol, the secret ingredient. Popcorn salt is very fine compared to table salt so it sticks to the popcorn better. Flavacol is a product used in movie theater popcorn. It’s a very concentrated butter flavored salt (just use sparingly). If you want to be more adventurous try using one of the many flavors of Kernel Seasons Popcorn Seasonings or Gold Medal’s Savory Popcorn Seasonings. The same product used in popcorn stores. Either sweet or savory, there’s a flavor for every taste.

Now sit back and enjoy your masterpiece!

Tips:

                Butter burns very easily so don’t use it to pop your kernels in. Add melted butter as a topping after to the popped corn.

                If you decide to use oil, only use oil with a high burning point. Coconut oil is what the pros use; you can also use canola, sunflower, olive or peanut oils.

In order to create the ideal popcorn, you need the correct kernels, oil, and salt. First we’ll start with the kernels. Most people and places use the traditional yellow kernel. This is also known as butterfly popcorn because it has “wings” after it pops. More recently producers have been able to create a hybrid kernel for people with diverticulitis. This kernel is the white hulless popcorn. It pops a tiny bit smaller but it has less of those pesky hulls that get stuck in your teeth and upset your stomach. We also have what’s called mushroom kernels available. These kernels are not traditionally used for at home popping. You will see this product being used for candied corn (kettle corn, caramel corn, etc.).

Next, you need the right oil. Here at Popcorn Supply Company we have a variety of oils to choose from. For at home use, our Real Theater Coconut Oil is by far the most popular. It is available in a 1 pound container. Don’t worry it doesn’t taste like coconut! The oil also has a butter flavoring in it to give your popcorn a richer taste. If you are an avid popcorn eater and think you will need more than a pound of oil, not a problem! Our Butcher Boy Coconut Oil comes in gallon containers and is more cost effective when constantly popping corn.

Finally, to get the best flavor possible you will need the right salt/ seasoning. We always recommend using Flavacol. It is a butter flavored salt that goes right in the kettle with the oil and kernels when popping. Also available, is the new Better Butter Flavacol. It’s a butter flavored salt, yet it has more of an enhanced butter flavoring. The choice is yours depending on how buttery you like your popcorn. If you prefer a more gourmet flavor such as ranch or barbeque, we sell Kernel Seasonings Flavor Shakers (to see all of the  flavors we have in stock check out our website www.popcornsupply.com).

Now that you have all the correct ingredients you can pop! Measure the ingredients according to the size of your kettle (4oz, 6oz, 8oz, etc.). All three ingredients will go right in the kettle together. Be sure to pay attention during the popping process so you don’t burn your corn. Rule of thumb: popcorn is ready to be dumped when you can count three seconds in between pops. Once your popcorn has popped all that’s left to do is eat it and enjoy!