We traditionally have used Orville Redenbacher oil with whatever popcorn seeds I can find. I haven't really found any difference in seeds. We also use popcorn salt which is very fine (small grains). I mix the oil, popcorn and some seasoning in the popper to cook and put butter in the top to melt and drip on the popcorn as it cooks.When we found that my wife Julie is allergic to a few of the things found in the oil and salt, we were looking for alternatives to make the popcorn. It was a little depressing trying to imagine popcorn tasting as good as our original recipe.
My brother's wife, Laura, recommended using coconut oil to replace the popcorn oil. So Julie went out and found LouAna Coconut Oil. We popped the popcorn in the coconut oil only (without butter, too). After it was done we salted to taste and .....it was delicious. It didn't taste as heavy as our original recipe and was really good. It was great that we could alter our diet for Julie's allergies and the food actually got better. I recommend this recipe for people without allergies. And it's healthier too. I did add a bit of popcorn seasoning to my bowl and it got even better.
Thanks for the tip Laura.
