Is it possible to dissolve flavacol in water and use a less fine sprayer to apply? If so how much flavor does the oil impart that I would be losing? I don't want to have to heat oil separately to make it liquid. I use an air popper, and don't want to get oil in it. What I'm reading is that movie theatres add flavacol to their oil, ideally coconut oil, but I have a few issues. I almost always use seasonings so the fake butter was more for getting that to stick than anything else, but my gf hates the fake butter flavor so I switched to a fine-mist sprayer with the vegetable oil I use for cooking, which works ok for sticking but I can see the mist dispersing into the air and I have to use a lot, and it would be nice to capture that movie theatre butter flavor. Pour into a bowl and butter as desired.Hi culinary, I'm about to buy some flavacol after some research into improving upon the weak performance of those bottled fake butters usually near the popcorn in stores. Return the pot to the heat and shake gently until every kernel is popped.Give it a good mix, cover, and let rest off the heat for 30 seconds.

Add the rest of the popcorn kernels and the flavacol.

When one pops, take the oil off of the heat. Use a few popcorn kernels as temperature indicators.

In a large stock pot, heat the coconut oil over medium-high heat.

Once hardened, scrape the little raisinettes off of the sheet and enjoy.

Place the chocolate coated raisins (or dried fruit) on a parchment paper covered sheet and set aside to harden.

Take the raisins (or dried fruit) and coat in the chocolate.

If the chocolate is smooth, glossy, and non streaky, it was tempered correctly. Take the knife out and look at the chocolate.

To test your chocolate, take a knife and dip it in the chocolate and place the knife in the fridge for a few minutes.

Place bowl back on boiler and heat back up to 90℉.

Stir until melted and the temperature will lower to about 82℉.

Break apart the remainder of the chocolate and add it to the bowl.

Stir until fully melted and approximately 115℉.

Break 2 of the 3 chocolate bars into chunks and place into the bowl above the simmering water.

Place a heat safe mixing bowl on top so that the water is not touching the bottom of the bowl.

Fill a pot about ¼ full of water and bring to a boil.

Flavacol popcorn recipe