SNAPPYPopcorn Colored Coconut Oil, 1 Gallon

If you want your kettle popcorn to taste like at the movie theater, this coconut oil is THE best. Pair it with quality popcorn kernels and Flavacol seasoning salt and you will have the perfect combo.I have a Franklin Kettle (with the hand crank). Add 3 tablespoons of Snappy coconut oil and 1/2 teaspoon of Flavacol to a cool kettle. As soon as the oil melts add 1/2 cup of kernels. Have an oversize bowl ready to quickly dump the finished popcorn (or it will burn). Crank the kettle slowly until the popping starts and the a little quicker after it starts to pop. Once you can no longer crank without forcing it kettle should be full of popcorn, dump it into the bowl. Be careful as the kettle will be hot.Snappy coconut oil is great and the unused oil lasts a long time if stored properly.

Its flavor compared to regular coconut oil is the same. Honestly, you mainly getting this for the beta-creatine as a color. That's not a critique mind you. It looks great in the bowl. It is essential if you are going for the movie theater popcorn look.

Very good popping oil. Works and tastes great

Taste great!

We have used this popcorn oil for a long time. Tastes great.This shipment arrived with no protective packing material around the jar and the cover was broken. The inner seal was not damaged. And it took almost a month to arrive!

I gave this five stars mainly because I think this is a great value. We use coconut oil for pretty much any cooking purposes. When cooking foods, normally we use organic coconut oil which is pretty pricey. Sometimes we let the "organic" part slide when we pop corn, mainly because we pop so often, once or twice a week. We love popcorn as a snack because it's high in fiber. We often go with organic kernels from the farmer's market and we use a Presto Orville Redenbacher stirring popper which works really well and leaves little to no unpopped kernels.I like that this is simply coconut oil = beta carotene for color. There is no real flavor other than what coconut oil generally offers, it's all to make the popcorn "pretty". And pretty it is. We add a little organic unsalted butter and a dash of Hawaiian sea salt and it's awesome.I have also used this to saute vegetables when I ran low on regular coconut oil and it works just fine.Note: this is a giant jar. We have a very big long serving spoon that I use to get the oil out. I use the spoon to toss the popcorn with the sea salt so it's no big deal. But you will need to have some sort of long spoon or ladle for when this starts to get low. We've had this for quite a while and we're not close to 1/4 gone. Great value.Update: 10/23/14We finally used the last of it. We only used this when we popped corn. I kept it in a cool, dark cabinet. Almost a year! I am going to buy another one soon. Well worth the money, still the best popcorn. I send this to my friends who have popcorn poppers as gifts. They love it.

I've used this oil to make the best popcorn ever. That is not just my opinion, it is the opinion of many children and adults who got to have some of the popcorn I made. I used Flavorcol for the salt and butter flavor, and the combination of the two, when used in proper quantities will produce the best popcorn ever. Here is how: I used Orville Redenbacher popcorn kernels that I bought locally, make sure it is fresh. Any popcorn kernels only have to be fresh to be good. I bought very expensive popcorn and it was no better, than what I already had. I used this stainless steel popcorn pot http://www.amazon.com/gp/product/B00608D66G/ref=cm_cr_ryp_prd_ttl_sol_17I put just enough oil into the pot to cover the bottom, so more, Next, add to the oil a sprinkle of a little less than 1 teaspoon of Flavorcol popcorn salt http://www.amazon.com/gp/product/B004W8LT10/ref=cm_cr_ryp_prd_ttl_sol_18Then add your popcorn kernels, but no more than what can cover the bottom of the pot, in one single layer.Put your pot on a medium heat, and leave it that way until it simmers, but as soon as one kernel pops, turn the heat up a little more. The popcorn popping will speed up, once it does, turn the handle on your pot clockwise slowly. Once the popping slows turn the heat off, and remove the pot from the stove. The reason for the lower heat at first is to turn the starchy popcorn center into a liquid. if the heat is applied to fast, the popcorn will not pop as big, and be of poor quality. That is because the moisture that causes the pop, will pop before the starch in the kernel liquefies sufficiently. Once you do this, you will decide if you have too much oil, or too much salt. The instructions I give here give me just the right amount of both.Since the bottle is so big, you might want to get your hands on a discarded Coffee Mate plastic bottle with a red pouring top. It makes a good storage bottle for the oil. You also may want to warm it before using it, it will be a solid when cooled, and hard to measure. You can warm it in the microwave, or keep it someplace that is warmer than the rest of the house.The guy who gave this product a low score because it did not have butter flavor was way off base. The butter flavor comes from the florvorcol. Any butter flavor that is oil based is gong to be very bad for you health.

I watched a YouTube video that promised to show how to make popcorn just like you get at a movie theater. I've tried several methods that promised the same thing, and none of them met that standard. I decided to give this method a shot, but still had a fair amount of skepticism. I used the oil and sprinkled Flavacol popcorn seasoning on the unpopped kernels. WOW! Exactly like theater popcorn. This is the only way I'll ever make popcorn again. Awesome product. Give it a try and you will NOT be disappointed.