Coconut oil with beta-carotene, put enough in the bottom of your pot to cover it. Put 4 kernels in once the oil is liquid and heat it with a lid on over medium low to medium heat. Once those pop it’s hot enough to add the rest of the kernels. I prefer yellow, but white gets really crispy almost like it’s fried. Once the kernels are in shake in some flavocol salt. Not too much, you can always add more when it’s done. For best results stop when the popping slows to less than one a second. Then shake well in a big bowl so the distribution is even between the earlier and later popped corn.
How do you make them? I could never make them like the movies. Never “crisp” enough
Coconut oil with beta-carotene, put enough in the bottom of your pot to cover it. Put 4 kernels in once the oil is liquid and heat it with a lid on over medium low to medium heat. Once those pop it’s hot enough to add the rest of the kernels. I prefer yellow, but white gets really crispy almost like it’s fried. Once the kernels are in shake in some flavocol salt. Not too much, you can always add more when it’s done. For best results stop when the popping slows to less than one a second. Then shake well in a big bowl so the distribution is even between the earlier and later popped corn.