This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop.

This way of making popcorn was great! After making three batches of popcorn, we ended up changing/doing the following: The total amount of oil/butter in the recipe is 5 Tbs. Our boys like extra butter flavor, so we used only 1 Tbs. of oil and then used 4 Tbs. butter (we use Earth’s Balance non-hydrogenated vegan ‘butter’). The larger amount of butter to oil gave us the stronger buttery taste we wanted. Since I have always used ½ tsp. of salt for every ½ cup of corn, I added all salt at once, along with the corn and 4 Tbs. (1/4 cup) butter. Melting and cooking the butter right in the pot was great. Having the extra oil in the pot - instead of pouring it over the finished popcorn - prevented the corn from burning – a great tip! As the recipe said, I took the pot off the stove when the kernel pops were about 2 seconds apart - no burning or sticking! Another great tip! We like to stir in nutritional yeast flakes (available at health-food stores) before eating. It gives a nice ‘cheesy’ flavor and is very nutritional. I now have a new way to make popcorn! Thanks for sharing!

I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat, add the oil and three kernals of corn, add the remaining corn after the first three pop, and shake, shake, shake. I only use 2 T of oil; I have non-stick pots, don't know if that makes a difference.

I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetable oil. This is a keeper

I really like the flavor of the peanut oil. Also, I use unsalted butter. I am not big on salty things. My batch started burning so I will have to practice. The top was still good! Thanks!

absolutely SUPER yummy!!!

Perfect blend of salt & butter! Best stovetop popcorn I've had yet. We make this recipe over and again.

We eat popcorn all the time...great CHEAP snack food that our grandchildren love! You may want to check into a whirly whirl popcorn cooker. It has a wire spinner that you turn as the popcorn cooks. It is GREAT!!

Delicious!!! I will never make microwave popcorn again!