Best Oil for Popcorn (10 Types of Popcorn Oil Reviewed)
No flavor reminds you better of the cinema experience than popcorn. The buttery, crunchy-soft, salty snack is synonymous with relaxation and a good time.
But sometimes going to the cinema is not a viable option, so, apart from finding a good movie to stream, you also have to find out the best way to cook popcorn and make it taste just like movie popcorn. And a great-quality oil is key for popcorn.
And, although nowadays there are lots of popcorn-preparing devices available (microwave or air-popped), as far as taste and texture are concerned, the best method is the traditional one, the stovetop.
Types of Oil for Popcorn
As a general rule, movie theatre popcorn doesn’t contain any butter at all. It is cooked in cooking oil and flavored with butter (that doesn’t mean that real butter is used).
Cooking the kernels in butter would weigh down the popcorn, making it soggy and greasy. Oil is better for cooking popcorn because it won’t make it mushy and keeps it from drying out during the cooking process.
Of course, depending on taste and preferences, any of the oil/fat versions mentioned below can be mixed for a stronger flavor or a crispier popcorn.
Usually for mixes, a flavorless oil with a high smoke point such, such as grapeseed oil, is combined with a fat with a low smoke point, such as butter, olive oil, bacon grease, or duck fat. The mixture will ensure that the popcorn is crunchy and that every kernel pops.
1. Coconut Oil
With a slow smoke point at 350F, coconut oil heats up just enough to make popcorn, but not so much as to become unhealthy. Coconut oil is one of the healthiest oils you can find, good for your heart and for helping you lose abdominal fat.
Viva Naturals Organic Extra Virgin Coconut Oil
Cold-pressed from organic coconuts, Viva Naturals Organic Extra Virgin Coconut Oil is full of flavor and packed with valuable nutrients. It can be used for many purposes, from cooking, baking, and spreading on toast to moisturizing hair and skin.
It has a great buttered popcorn smell, and cooks popcorn consistently, giving it a sweet undertone. Cooking popcorn in this coconut oil will result in crispy and well popped kernels.
It works well with salted, spiced, flavored, sweet/salty, and kettle corn popcorn. A little of this and crystal salt and you will be in heaven.
2. Olive Oil
The most common vegetable oil, with a smoke point at 350-400F, olive oil contains oleic acid and other monosaturated fats and antioxidants that are health-friendly.
It has a neutral flavor that works very well with popcorn, as it allows the flavors in the topping to become dominant, unlike other types of oil that lend their flavor to the kernels as they cook.
Bertolli Olive Oil, Extra Virgin Rich
An oil that adds omega-3 fatty acids to food, Bertolli Olive Oil is a cold press oil, meaning that it maintains most of the nutrients and the full-bodied taste of the olives.
It can be used for meat and fish marinades, soups and stews, sauces, dressings, and for cooking.
It has a neutral taste, which doesn’t alter the flavor of food, even when it is used for cooking or baking. For popcorn, the neutral flavor is preferable, as it won’t alter the taste of the kernels. One reviewer calls the Bertolli Olive Oil “the gold standard”.
3. Avocado Oil
Another oil with a high smoke point, between 375 and 400F, avocado oil comes with a lot of health benefits. It has healthy fats and it can remove harmful toxins.
The flavor is another thing that makes it perfect for cooking popcorn, as avocado oil has a very strong buttery flavor, which it lends to popcorn. However, the price is significantly higher than the price for other types of oils.
Chosen Foods 100% Pure Avocado Oil
The Chosen Foods Avocado Oil is 100% pure avocado oil made from naturally refined avocados and can be used for cooking, baking, dressings, and marinades. Because of its high smoke point, avocado oil is very versatile, as it locks in the flavor when cooked at high temperatures.
This is just what happens when cooking popcorn, as the high temperature will result in a nutty flavor, which is perfectly suited to the natural popcorn flavor.
You can also use it for making tacos, and chips grilled cheese, and that it has an excellent, not overwhelming flavor that “really adds to cooking”.
4. Sunflower Oil
Using sunflower oil to make popcorn is one of the simplest methods. The oil has a high smoke point, 440F. It is also perfect for preserving, as it doesn’t change its taste as fast as other types of oil.
While it doesn’t come with the same health benefits as other types of oil, it is perfect for cooking popcorn.
Baja Precious – High Oleic Sunflower Oil
A high-oleic organic sunflower oil, Baja Precious is all-natural sunflower oil. It is extracted by pressing the seeds of the sunflower, resulting in an oil that is high in monosaturated fat and low in saturated and polyunsaturated fats.
That’s why it is healthy for the heart, but also an effective butter substitute. It can be used for various culinary needs, and it has a high smoke point.
5. Canola Oil
The cheapest version available, canola oil is ideal for the health conscious. It has plenty of essential fatty acids and it is excellent for helping the body absorb necessary nutrients.
It also has a high smoke point of 435F, which makes it good for cooking popcorn. However, it has a distinctive flavor, which will transfer to the popcorn, and it is usually highly processed, ridding it of many nutrients.
Spectrum Organic Canola Oil
An oil with a neutral flavor, ideal for baking cakes, cookies, and pies, the Spectrum organic canola oil is perfect for cooking at medium or high heat, as it has a high smoke point.
The neutral flavor makes it a great product for those who dislike flavored oils, and it also has the advantage, that it leaves no aftertaste, unlike some other canola oils.
6. Grapeseed Oil
With a very high smoke point at 420F, grapeseed oil is recommended for making gourmet popcorn, which has its own, distinct flavor. Grapeseed oil has an almost neutral flavor, with a very subtle hint of a nutty taste.
Because of this very subtle taste, the oil can be combined with other types of fat or can be used for popcorn meant to be seasoned with special flavors.
Also, grapeseed oil is rich in Vitamin E and Omega-6 Fatty Acids and contains natural anti-oxidants.
Zatural Virgin Grapeseed Oil
Rich in Vitamin E, Omega 3, and 6, and able to withstand high-heat cooking, Zatural Virgin Grapeseed Oil is a wonderful alternative to other cooking oils, and it can also be used as a skin moisturizer.
It is a cold-pressed oil, it isn’t chemically extracted, with a very delicate fragrance that reminds you of grapes, naturally. Keep it in the fridge after opening, as it will keep fresh much longer.
The oil is suitable for cooking at very high temperatures, as it doesn’t smoke.
7. Peanut Oil
For those who are not allergic to nuts and enjoy the taste of peanuts, peanut oil is an excellent option for making popcorn packed with flavor.
It is not the healthiest option, because it has some saturated fats, which can be harmful. but it does contains a good quantity of vitamin E, a powerful antioxidant that helps repair damaged cells.
Native Harvest Peanut Oil
A high heat refined Native Harvest Peanut oil provides allergen-free monounsaturated fats, as well as antioxidants and vitamin E, and helps control cholesterol levels.
It has a nutty flavor that goes very well with popcorn and a high smoke point. Although it is mostly used for Asian and African food recipes, you can use it for frying all sorts of food, such as egg rolls.
8. Ghee
The clarified butter originating in ancient India has a strong butter flavor and lots of vitamins, besides Omega fatty acids. It is not the healthiest fat in which to cook popcorn, and it also has a low smoke point, making it suitable for mixing with other oils.
However, some people consider it well suited for cooking popcorn.
When making the ghee, you can push it a little further to darken the ghee and get a wonderful nutty flavor that goes well with popcorn.
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4th & Heart Original Grass-Fed Ghee
This is lactose-free Ghee cooked the old-fashioned way from milk from New Zealand. 4th & Heart Ghee is one of the best options if you’re not in the mood to make your own.
It can replace any butter, olive oil, or coconut oil, it is diet-friendly and doesn’t require refrigeration.
Many people recommend using it for making popcorn and say that it gives popcorn the same taste as that of movie popcorn but with only natural ingredients.
It smells like popcorn butter and it is perfect for cooking and flavoring.
9. Bacon Grease/ Lard
Bacon grease is used by old-school taste enthusiasts for making popcorn who swear by the strong bacon-like flavor. Some people consider that “there is nothing more decadent” than the taste of popcorn cooked in bacon grease.
They have used bacon fat with great results, making it a tradition in their family. For those who like popcorn with a strong flavor, the oil/fat “has surprisingly little impact on the flavor” and that the toppings are more important.
Fatworks USDA Premium Pasture Raised Pork Lard
A highly stable type of fat, lard has been used for years in traditional cooking. It is suitable for preserving cooked meat, which is what it was used for before refrigerators existed. It can be used for frying or in pie crusts, making the fried food crispier and the pie crust flakier. It also adds a mild savory flavor to foods, so it is ideal for popcorn.
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How to make stovetop popcorn
The ingredient list is pretty short, as all you need are popcorn kernels, oil, salt, and whatever you want as a topping, and a pot with a lid of course. It takes less than 10 minutes to make and is a certain crowd-pleaser. The pot should be a heavy-bottomed one, that disperses heat, so there are no hot spots to burn the popcorn.
The temperature should be medium heat, not too high, so that the oil doesn’t burn and affect the taste of the popcorn. To test the temperature of the oil, start with two popcorn kernels. When they pop, the oil is hot enough and you can put the rest in the pot. Once they are all in, put on the lid and remove the pot from the heat and let it sit for one minute.
After a minute, return it to the stove and continue to cook the kernels on medium heat. It’s better to tip the lid slightly when the kernels are popping as they release steam that can make the popcorn lose its crispness. Also, occasionally shake the pot to ensure they cook evenly. Once all the kernels have popped, season the popcorn with salt or a topping of your choice.
As for quantities, you will need 1/2 cup of oil to 1/3 cup of popcorn kernels. However, the topic that causes the most debate about stovetop popcorn recipes is the oil to popcorn ratio.
There are several traditional recommendations. The Fannie Farmer Cookbook says three tablespoons of oil to 1/2 cup popcorn kernels.
Irma Rombauer’s Joy of Cooking calls for less oil (one or two tablespoons). You can also give up the oil entirely and cook popcorn as Native Americans did, in a pot clay full of hot sand or, as Laura Ingalls Wilder did in These Happy Golden Years, using a cast-iron skillet lined with salt. However, one modern chef discovered that the best way to go is the total opposite of ditching oil.
Chef Jessica Koslow, owner and chef at Sqirl in Los Angeles, has developed a popcorn recipe in which she has doubled or tripled the amount of oil.
She then adds only dry seasoning to the extra-crisp popcorn to keep the crunch. In her own words, the extensive amount of oil gives the kernels an extra-crunchy exterior and “potato chip sturdiness.” Specifically, she recommends using 1/2 cup oil to 1/3 cup corn.
Types of seasoning/topping for popcorn
One thing everyone can agree on, though, is that for perfect popcorn, the kernels have to maintain a crunchy texture. Soggy popcorn is no good, no matter how well-seasoned it is. This is why only dry seasoning is recommended. If you’re looking for a buttery flavor, it is better to mix ghee or butter with another type of oil for cooking, not pour it over the top of cooked popcorn as this will moisten the kernels.
Also, grated cheeses, lemon zest, fresh herbs will all have the same effect. For gourmet popcorn, Chef Jessica Koslow uses “a mix of sweet, salty, sour, and umami”. For sweet caramel corn, she uses coconut sugar and turmeric. For a vegan “cheesy” topping, she recommends a mix of nutritional yeast, dried rosemary, and black pepper. Another mix is sweet and hot smoked paprika, and a little cumin.
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