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1. Coconut Oil. Our number one best oil for popping popcorn is coconut oil. With a 350°F smoke point, coconut oil heats just enough to make crunchy popcorn. It's vegan, gluten-free, and rich in medium-chain triglycerides (MCTs). Coconut oil also gives your popcorn a rich depth of flavor, enhancing any topping or seasoning you add. It's a.

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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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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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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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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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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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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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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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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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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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For popcorn, the neutral flavor is preferable, as it won't alter the taste of the kernels. One reviewer calls the Bertolli Olive Oil "the gold standard". Check Pricing on Amazon. 3. Avocado Oil. Another oil with a high smoke point, between 375 and 400F, avocado oil comes with a lot of health benefits.

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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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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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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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Scoop coconut oil into the popper and heat up for a few seconds. Add popcorn and keep stirring the handle periodically until the popping stops. Pour popcorn into a glass or ceramic bowl (hot foods should never touch plastic), and add the melted butter and sea salt. Shake or stir it around good then test to see if it needs more salt or butter.

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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.