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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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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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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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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. 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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This flavor-enhanced salt, when added to the coconut oil, perfectly sticks to the popcorn and also provides that trademark yellow color that entices movie-goers to buy a bucket. A little goes a long way; just a 1/2-cup of kernels only needs 1/2 teaspoon of Flavacol. The final ingredient is optional but most refuse to pass it up.
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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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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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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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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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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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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 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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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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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.