If you have a coffee or spice grinder, grind up your salt to a fine powder, it spreads so much easier over popcorn.

We have a glass microwave container here that works well enough for making it though. Not the best, but it does the job.

The biggest thing is heat oil with a couple kernels. Once they pop, pour in the rest. Then remove pot from heat and stir around for about 30 sec. Then return to heat. Pops perfect every time.

If adding butter, cook it separately med-high until it no longer bubbles and then immediately apply and then it won't shrivel the popcorns.

Old bacon grease makes the best. Lots of butter and lots of salt, too.

Another way that's popular in our house is popped in oil, slathered with butter, salted well, then add nutritional yeast after stirring in the butter.

I loooove fresh popcorn. It used to be 75% of my reason to go to the cinema when they still had it (now they only have packaged popcorn :’( )

Anyways : any cooking oil, salt directly in the oil, standard pan. Sometimes we add caramel but we never got a great end result.

I've an old dutch oven, must be my oldest piece. I make popcorn in there, I've been using avocado oil. I top it with salt, black pepper, and nooch.

Coconut oil, salt and tajin. Whirly pop for the win. I’ve been using the same whirly pop for about 15 years.

I've experimented a good bit with popcorn, starting with the stir/shake-pot method, graduating to an cheap air-popper, and finally discovering that one can pop it between two baking sheets in the oven(!) The advantage with the latter two is that you can more exactly control the oil content. Oh, also-- an air-fryer is super-useful for crisping up stale popcorn and many other snacks. (seriously, it's a miracle worker)

I've also tried all kinds of different spritzes and coatings, experimenting with curry powder, nutritional yeast, chili powder, grated parm, garlic powder, black pepper, red pepper, chipotle powder, pseudo-butter powder, and then stuff like the Kernal Season's store-bought stuff.

(their sour cream & onion powder is da bomb, altho sadly my local store doesn't stock it no more)

There's also an industry standard item which I haven't tried yet, but intend to. It's called "Flavacol," and is apparently theatres' 'secret sauce' to making their popcorn so yummy and buttery, even though it's just a powder. By reputation, if you're planning on trying powder flavorings, that one seems far and away the one to get, if you can.

No thanks, I'd rather pop talkcorn.

When I'm making it to eat hot, I generally prefer yellow butterfly popcorn. If I'm making popcorn to eat cold - like when I'm making caramel corn balls or something (or stringing them for the Christmas tree), I prefer white mushroom popcorn. In either case, I prefer hull-lesd over hulled popcorn - I have cracking my teeth on them. I tend not to like popcorn mixes (mixed red, blue, yellow and white kernels) - they're very pretty, but I have enough trouble timing the pops without adding in complexity between the kernels.

I know the different types taste different, but not enough that I really notice much - that's likely a function of the added toppings, even if it's just something as simple as butter and salt. Popcorn-on-the-cob is a fun thing for the kids or a friend.

I usually run through the start of a bag of corn, then stop because I get tired of it, and when I start again, the moisture content has dropped enough that I'm no longer getting y the big puffy corn I like, which is usually the sign to pop the current bag into popcorn balls and start a new bag for movie viewing.

Olive oil, sea salt and nooch is great.

Popcorn is by far my favorite snack.

List of Ingredients:

Popcorn of course. I usually use locally grown red hulled popcorn, although lately I have two kids with braces so I've been using a "hulless" popcorn that is relatively safe to eat with braces.

Coconut Oil

Flavacol: The secret ingredient.

Finally the popcorn popper that I use is THIS ONE: It takes more attention than most other poppers, but it does a really great job

I like them plain, some peanut oil and salt afterwards. My wife likes it a lot fancier, with caramel, which is a bitch to clean up afterwards.

Any tips to get the salt to stick properly? I normally end with a salty 2nd half and a boring first.

I can take it or leave it, but my daughter requests it at least weekly so we make quite a bit. We have a whirly pop, it works pretty well. Usually just butter and salt on top, though I've tried a chocolate drizzle as well that was pretty good.

Speaking of popcorn - is there a Canadian made brand?

Kids and I absolutely love popcorn; this has been my favorite popper by far:

https://a.co/d/ej0KNYp

Theatre salt. Just your favorite salt ground to a cocaine-like powder in a coffee grinder. Preheat your oil on medium, add the kernels, and sprinkle the salt on top. Cover and mix right away until the salt is dissolved in the oil.

Heat until popping starts and then shake the pot (covered) until done popping. I usually release a bit of steam every little bit.

Thick iron pan, no grease, cover with pot, wait until popping stops. Sprinkle salt and pepper. Sometimes, I use a giant wok and salt fry them.