To create the ideal popcorn, you need the right kernels, oil, and salt. Let’s start with the kernels. Most people use the traditional yellow kernel, also known as butterfly popcorn, because it has "wings" after it pops. Recently, a hybrid kernel, known as white hulless popcorn, has been created for those with diverticulitis. This kernel pops a little smaller but has fewer hulls that can get stuck in your teeth or upset your stomach. We also offer mushroom kernels, which are typically used for candied popcorn, like kettle corn and caramel corn.
Next, you need the right oil. At Popcorn Supply Company, we offer a variety of oils. For home use, our Real Theater Coconut Oil is the most popular. Available in a 1-pound container, it doesn't taste like coconut, but it does have a butter flavor to give your popcorn a richer taste. If you need more oil, our Butcher Boy Coconut Oil comes in gallon containers, which are more cost-effective for frequent popping.
Finally, to enhance the flavor, you’ll need the right salt or seasoning. We recommend Flavacol, a butter-flavored salt that goes into the kettle with the oil and kernels when popping. We also offer the new Better Butter Flavacol, which provides an even more enhanced butter flavor. If you prefer a gourmet flavor, like ranch or barbecue, check out Kernel Seasonings Flavor Shakers (to see all the available flavors, visit PopcornSupply.com).
Now that you have all the correct ingredients, you’re ready to pop! Measure the ingredients based on the size of your kettle (4oz, 6oz, 8oz, etc.). Add all three ingredients into the kettle. Be sure to keep an eye on the popping process to avoid burning your popcorn. A good rule of thumb is that popcorn is ready when you can count three seconds between pops. Once it’s done, simply enjoy your freshly popped popcorn!