Product Details: If you're always trying to make popcorn as good
as what you get at the movie theater, but it's never quite the same, look no
further! Flavacol is the perfectly seasoned buttery salt they're using and now
you can, too! Flavacol is made with fine salt flakes that stick to the popcorn
better and a special process has removed trace minerals that can create a bitter
taste. The yellow color makes your popcorn more appealing to the eye. (Also
available in a
Reduced Sodium variety).
Our Large Spice Jar (containing 7.58 ounces / 215 grams of product) is clear
plastic with a black
cap featuring a removable safety seal and two flip-top openings, one large enough
for a measuring spoon and the other with sprinkle holes.
Ingredients: salt, artificial flavor, FD&C yellow #5 & yellow #6.
Contains soy. Packaged in a facility that also
handles wheat,
milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts:
Click here for data per 1 tsp. serving.
Click here to view all available sizes.
Country of Origin: USA
Volume: 1 cup ≈ 0.55 pounds / 1 pound ≈ approx. 1.81 cups
Popcorn Seasoning Suggested Usage: Pop 1/4 cup popcorn kernels in 1/4 cup oil, then immediately toss with 1 tsp. seasoning. Adjust seasoning to taste.
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight
container out of direct light
We use this to make our:
Cheddar
Jalapeno Popcorn Seasoning,
Chicago Steakhouse
Popcorn Seasoning,
Loaded Baked
Potato Popcorn Seasoning,
Garlic Scampi
Butter Seasoning,
Chicago Steakhouse Popcorn Seasoning,
Chicago Steakhouse Seasoning, and
Great Chicago Fire Steak Seasoning.
~~~~~~~~~~~~~
Recipe: Perfect Stovetop Popcorn
Reclaim the lost art of homemade popcorn! It only takes a couple of minutes to
make fresh, buttery popcorn as good as the movie theatres'.
3 Tbls. vegetable oil, peanut oil, coconut oil or
Buttery
Popcorn Topping
1/2 cup unpopped
popcorn
1/2 tsp.
popcorn salt
2 Tbls. butter (not needed if using
Buttery
Popcorn Topping)
~ Pour the oil into a 2 or 3 quart saucepan/pot over
medium-high heat. Drop in 2-3 kernels of popcorn.
~ Once a kernel pops, quickly pour in remaining popcorn, sprinkle with salt,
drop in butter, and cover with lid.
~ As soon as the kernels start popping, constantly shake the pan back and forth
until the popping slows down.
~ When the pops slow to about 2 seconds apart, remove pan from the heat and pour
into a serving bowl.
~ Taste and season with additional salt and melted butter, if desired.
