Join Date: Sep 2010
Location: Verona, Wisconsin
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I find that by putting the Flavacol in the pan first (and spreading it around to form a nice little layer on the bottom), then the oil, and finally the corn... then begin the popping process helps to alleviate some of the over-saltiness.
Drizzling with the artificial butter flavor topping helps as well.
If it's still too salty, use a little less than one tbspn of Flavacol. It is quite potent, but along with the butter flavor coconut oil, one of the keys to awesome popcorn.
Again, all in my opinion and that of my guests. Also keep in mind I have a Whirley-Pop and not an actual popper, so my recipe may need to be tinkered with in actual machines.
I guess the key is trial and error until you settle on a recipe that suits the tastes of you and your guests, but I hope I provided a good baseline.
My HT Upgrade Thread -
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