--- product_id: 2335211 title: "Coconut Popcorn Popping Oil (Gallon),Yellow" brand: "paragon" price: "2322552β‚«" currency: VND in_stock: true reviews_count: 13 category: "Paragon" url: https://www.desertcart.vn/products/2335211-coconut-popcorn-popping-oil-gallon-yellow store_origin: VN region: Vietnam --- # Golden yellow color from beta carotene Melts at 75-81Β°F, solid below room temp 1 Gallon refined coconut oil Coconut Popcorn Popping Oil (Gallon),Yellow **Brand:** paragon **Price:** 2322552β‚« **Availability:** βœ… In Stock ## Summary > 🍿 Elevate your home movie nights with the secret sauce of theater popcorn perfection! ## Quick Answers - **What is this?** Coconut Popcorn Popping Oil (Gallon),Yellow by paragon - **How much does it cost?** 2322552β‚« with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/2335211-coconut-popcorn-popping-oil-gallon-yellow) ## Best For - paragon enthusiasts ## Why This Product - Trusted paragon brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Perfect Popcorn Hue:** Infused with natural beta carotene for that irresistible golden-yellow popcorn look that triggers cravings. - β€’ **No-Fridge Convenience:** Stable at room temperature with a high smoke point (400Β°F), ensuring long shelf life and zero refrigeration hassle. - β€’ **Cinema-Grade Popping Oil:** Authentic refined coconut oil used by theaters for that iconic nutty, toasted aroma and flavor. - β€’ **Clean & Conscious Choice:** Non-GMO, trans fat free, and non-allergenicβ€”crafted in the USA with local workforce commitment. - β€’ **Customizable Butter Bliss:** A neutral buttery base oil ready for your favorite butter extract or seasoning to create your signature gourmet popcorn. ## Overview Paragon Coconut Popcorn Popping Oil is a 1-gallon refined, bleached, and deodorized coconut oil designed specifically for popping popcorn with authentic movie theater flavor and aroma. It produces golden-colored popcorn without refrigeration, boasts a high smoke point for superior cooking stability, and is non-GMO and trans fat free. Made in the USA by a family-owned company, it offers a clean, customizable base for gourmet popcorn lovers seeking that iconic cinema experience at home. ## Description desertcart.com Prepare movie-theater-style popcorn in the comfort of your own home with this coconut oil from Paragon. Intended to be used with a Paragon popcorn machine, this oil produces golden-colored popcorn with exceptional flavor and aroma and that tastes just like popcorn you'd get at a movie theater. No refrigeration is required. Included is one gallon of coconut oil that weighs 8.25 pounds. About Paragon Popcorn Paragon is a family-owned company located in central Iowa and has been around for over 45 years. A commitment to new technologies and quality materials sets Paragon apart from the rest. Everything is made in the United States. Nothing is outsourced, and Paragon only uses a local workforce. All Paragon poppers are backed by industry-leading warranties. Product Description Paragon's clean cooking coconut oil. Makes golden popcorn. Better tasting in flavor and aroma. Does not require refrigeration. This non-hydrogenated coconut oil is refined, bleached, and deodorized (RBD) and possesses properties that make it unique among edible oils. It has a high concentration of medium chain triglycerides consisting mostly of short chain fatty acids and is solid below and liquid above room temperature (melt point range 75-81 degrees Fahrenheit). 76 degrees Fahrenheit coconut oil is highly stable against oxidation and is frequently used in applications where long shelf life is desired. Its low viscosity imparts less greasy mouth feel when compared to other edible oils. This oil is non-GMO, trans fat free and considered non-allergenic. Prepare movie-theater-style popcorn in the comfort of your own home with this coconut oil from Paragon. Intended to be used with a Paragon popcorn machine, this oil produces golden-colored popcorn with exceptional flavor and aroma and that tastes just like popcorn you'd get at a movie theater. No refrigeration is required. Included is one gallon of coconut oil that weighs 8.25 pounds. About Paragon Popcorn Paragon is a family-owned company located in central Iowa and has been around for over 45 years. A commitment to new technologies and quality materials sets Paragon apart from the rest. Everything is made in the United States. Nothing is outsourced, and Paragon only uses a local workforce. All Paragon poppers are backed by industry-leading warranties. Review: Best version and price, for making theater popcorn at home - ***HEALTH*** Coconut oil claims certain benefits over other oils used for popping corn. Coconut oil is 92% saturated fat. So although it can raise cholesterol levels (like lard or butter can) the twist is, it contains a unique type of medium chain saturated fat called lauric acid which research indicates raises HDL or "good" cholesterol levels, in the end potentially lowering the overall heart disease risk. ...Admittedly, it seems like the darling cooking oil of the day always changes, so who really knows? Ultimately I steered away from the alternatives of Soy and Canola oils for a few reasons. Foremost, coconut is the typical oil used in theaters. The other types are used too, but coconut oil dominates. After all, my whole goal was to make movie theater-equivalent popcorn. ...Or if matching it perfectly is impossible, at least some "theater-worthy" popcorn. (i.e. almost the same) ***REFINED VS VIRGIN*** This coconut oil IS refined, -NOT virgin. That's an important point. Again, that aspect matches the targeted standard movie theater variety. Sure, virgin coconut oil is great for some things. It provides that rich and distinct coconut aroma, for one thing. But that's really not ideal for popcorn. Refined coconut oil on the other hand, won't make your popcorn taste or smell like coconut. And don't get me wrong, I love coconut water, flesh, aroma, and flavor! But just not in my popcorn. So 'refined' coconut oil is the best fit for popcorn. AND you gain an extra 50 degrees higher smoke point with refined coconut oil! (350 degrees virgin smoke point, bumps up to to 400 degrees refined smoke point) That means you get 'temperature insurance', for better flavor and perhaps even (I'm not a doctor) a healthier end product due to the inherently reduced tendency to burn. Basically, and in a nutshell: This is the correct oil variety and subtype, for mimicking delicious classic movie theater popcorn. ***COLOR*** The added yellow color (beta carotene in this case) doesn't change the flavor. Apparently, the brain just wants to see the yellow. And again, THAT'S how they do it with theater popcorn. The appetizing color doesn't change the flavor. It just makes your eyes happy. Then your tongue and stomach get the message to also fall in line and be happy. ***BUTTERY*** This oil is NOT "butter flavored", despite the word "Buttery" appearing right in the product name, lol. I guess all cooking oil might be considered somewhat buttery in the way it behaves in the kitchen. But that doesn't mean it overtly tastes like butter. However, refined coconut oil is the perfect base (a blank canvas) for then adding a tasty boost of real butter flavoring (such as your favorite brand of butter extract), to achieve a truly buttery concoction. ...If you desire to try that route. Some popcorn oils indeed add some alleged butter flavoring to their ingredients. This particular type, does not. But you can always elect to blend-in say, "McCormick butter extract" (an example) to fit your taste. (mix while melted, obviously) Maybe prepare a one-cup batch separately as a full-on butter substitute, just to try it, and to calibrate your personally preferred recipe ratios. I suggest the neighborhood of 1/2 – 3/4 tsp of butter flavoring per cup of refined coconut oil. The popcorn oil I previously bought supposedly included some butter flavoring. (Golden Barrel, their butter flavored version) But it was way more expensive (more than twice the cost, and only sold in smaller containers), and it really had no overtly detectable butter flavor at all. Certainly nothing that warrants paying twice the price per ounce, especially when reputable butter extract is $4 on desertcart. For the record, you don't need to add butter extract to make superb popcorn. ...Still, I admit to adding 2-3 drops of extract to individual 8oz popcorn batches 'in the pot' before popping begins. Can't say for sure if I even taste it, but the finished popcorn IS excellent, so I'll probably continue. ***Flavacol*** Movie theaters rely on (and this is a crucial trade secret!) a fine salt, color, and buttery taste enhancer called "Flavacol" (Gold Medal Flavacol Popcorn Seasoning Salt). Ideally you'll simply add it to the cooking pot along with the cooking oil and allow them to blend, before the popping ever starts. (can quickly stir together in partially-warmed pot if needed) That way, in theory every kernel of corn is touched with the savory salt/butter flavor enhancer, right out of the popping pan. The idea is to add enough Flavacol, so that your popcorn automatically comes out seasoned to perfection, with no additional salting needed afterwards. For me, that's one teaspoon (or a whisper more) per 8 fl oz of unpopped popcorn. In other words, an 8 oz measuring cup filled with unpopped corn. You could always check what a cup of your preferred raw corn weighs, then start weighing out your cooking portions if you prefer. Note my 8 fl oz corn batches yield 3 nice sized servings. So if you only use 4 fl oz of corn instead (i.e. half a cup) in your cooking batches, then you'd just need to add about 1/2 teaspoon of Flavacol to the pot. ***OIL*** I add 2 (or up to 3 is OK) tablespoons of oil to my 8 fl oz corn batches. So for a modest half-sized batch, just use one tablespoon (or a touch more) of oil per 4 fl of raw corn. ***BROKEN LIDS*** Regarding the apparently highly vulnerable lid, reading reviews here plainly indicates it's prone to arrive broken. And the fact that in my experience ZERO padding, bubble wrap, or packing peanuts were used in shipping, exacerbates that natural tendency. My cap arrived destroyed, but clearly was not interfering with the product or my safety. If your product ships in cold weather (overall better than hot weather for shipping this oil), then the cold brittle lid might break, but at least the oil inside is solid when cold and so it won't run out everywhere. The good news is, the lid design is very common. Plastic "grip jars" mostly share the same lid design. FYI, it's a 110/400 lid. So 110mm diameter, with a 400 thread. There's also a less common (larger) size 120/400 lid out there, so avoid that potential pitfall. Incredibly, I've seen that buying a brand new replacement lid all by itself is actually MORE expensive than buying a whole other food product to acquire your replacement lid. In other words buying a $6 plastic 'grip jar' full of peanuts inside Wally World (or some other simple food/snack) is cheaper than buying just a new lid all by itself! (dump peanuts into large zip-lock freezer bag to instantly harvest your replacement lid) You probably already have this type lid somewhere in your kitchen or pantry. I sourced my replacement lid from a plastic grip-jar of Claussen pickles in my fridge. ...ate final pickle, removed the lid's pickle-infused foam gasket and trashed it, thoroughly soaked and washed the bare plastic lid, then inserted the (luckily still intact) foam gasket from the original broken oil lid. A perfect fix. ***SOLID VS LIQUID*** This oil is solid under 76 degrees Fahrenheit, and liquid over 76 degrees. A solid clump stuck on your finger will quickly melt loose and drop to the floor. So beware. Use that characteristic to your advantage. Let the clump fall from your (cleanly washed!) hand into the cooking pot, for example. It will only take a few seconds for it to drop. On a warm day, you might find your whole jar in a liquid state. Rest assured none of that phase changing affects the taste or longevity of the product. BTW, refrigeration is NOT required to maintain freshness. ***RECIPE*** Whether popped in a pan placed atop the kitchen stove, or in a fancy theater popcorn machine, the recipes and ratios are the same. My favorite recipe, and my recommended starting point for your recipe, is: 1. One 8oz measuring cup of corn 2. Two tablespoons of this exact type of oil (refined coconut) 3. One teaspoon of crucial Flavacol seasoning. ↑ Adjusting this recipe (more or less of certain components) to suit your taste, is optional. ...Maybe a touch more oil, if you find it fits your taste. Or maybe a teaspoon of Flavacol that's slightly heaped, if you find more saltiness fits your taste. ***HALF-SIZED BATCH RECIPE*** 4 oz (half a cup) corn, one tablespoon oil, 1/2 teaspoon Flavacol ***COST*** Lastly, the price of this particular gallon of cooking oil, which checks all the right boxes for theater popcorn, is the best deal I've found. (currently 30 bucks per gallon including their mandatory shipping fee) ***CONCLUSION*** This oil (in combination with crucial "Flavacol") is perfect for making movie theater popcorn at home. I highly recommend it. This review is entirely human created (by me!), no AI. I think that covers everything. Happy popping. Review: THIS + Flavacol + Butter = AWESOME - I have identified 3 critical parts to the movie theatre popcorn you love. I will break it down for you: 1- Paragon Coconut Popping Oil = Provides the 'nutty/toasted' flavor, the odor that permeates the local cinema, and yellow hue to the popped corn 2- Flavacol = The yellow ultra-fine salt of good cinema popcorn. 3- *Buttery topping = the goo you get when you ask for "extra 'butter' " at the concessions counter or clarified butter[1]. My current recipe: (2014-05-29) Lindy's Stainless Steel Popcorn Popper for popping (you can use pots to great effect too, no worries) 1/2 cup popcorn kernels 1/2 tsp Flavocol 36 grams coconut oil (I have a digital kitchen scale) 2 tbs salted butter (you can use unsalted too) *(I adjusted the recipe above to make a smaller yield so that it usually fits in the Lindy's pot - the larger recipe required dumping some popcorn out mid-batch, and I realized Makes ... well ... a really big bowl. We hold it in a large but shallow stainless mixing bowl. Enough for three adults who really like to eat popcorn. 660 calories for the entire bowl. I eat about 1/2 bowl ... ergo about 330 calories. Directions: [] Popcorn With stove on high, put Flavocol and coconut oil in kettle and melt then swish a little to distribute. Dump in popcorn and close lid. Stir kettle with crank. This recipe makes more than can fit in the Lindy's kettle, so I quickly pour off SOME of the extra when the kettle fills and put it back on the stove. [] Clarified butter topping Put the butter in a small bowl or mug and microwave _as low as it goes_ for three to five minutes. The objective is to melt the butter slowly and prevent it from 'boiling and crackling'. If it boils for too long, it gets an offish flavor, kind of like freezer burned food to be honest. If done right, you'll have a thin layer of whitish goo in the bowl on top of a deep yellow clear layer with a little white goo in the bottom. Skim off the whitish layer on top (if it forms) with a spoon and discard. Carefully pour the clear yellow layer over your popcorn but _not_ the white bottom stuff - yes, you'll have to waste a little yellow layer to do this. The white top and bottom layers are what makes popcorn soggy - the clear yellow layer is pure oil and will NOT make it soggy. (thanks to all below who raised my awareness to this fact). Product notes: :: Cost :: I hesitated buying this at first ... thinking "$15 ... is it really worth it?" I procrastinated buying Flavacol because it seemed silly that shipping cost more than the product itself. Well, now after 1.5 years I still haven't used up either product and spent less than $30 total for popcorn that is absolutely incredible. UPDATE- my flavocol box has lasted five tubs of coconut oil plus some. :: 100% coconut oil melts at 72-74F :: I read a review that stated the purchaser was dissatisfied because it wasn't 100% Coconut oil. The label on the back (as of writing of this review) says "76 (degree symbol)" coconut oil plus beta carotene NOT "76% Coconut oil" . It's 100% Coconut Oil mixed with a small amount beta carotene (for yellow color). The "76 (degree symbol)" refers to the melting temperature of the coconut oil and thus this popcorn "oil" is a _solid_ at room temperature (less than 76F). I had it sitting on the counter when it was 80 degrees indoors and it started to melt ... later that same evening when the A/C brought the house to 74 degrees for a couple of hours ... it began solidifying again. Neat. :: No buttery flavor in this :: Though convincingly yellow in color, this popcorn oil provides NO butter flavor. :: Refrigeration :: It does not require refrigeration once opened. :: Shelf Life :: Pretty near unlimited - This tub lasts around a year at our house before we run out. Since it contains no water or sugars, bacteria really have no way of getting started in there. I mean ... how long would you trust a bottle of canola oil? Pretty much indefinitely, right? :: What does it DO and why do I NEED it? :: Coconut Oil provides the 'missing ingredient' between cinema popcorn an your homemade popcorn - that nutty, toasty, movie-theatre smell. Been using some form of vegetable-oil haven't you? It's okay, but sometimes it's unpleasantly oily. It JUST doesn't taste correct, right? Use this 'popping oil' (solid, remember) for your stove-top popcorn and you're done. (I have tried 'gourmet' popcorns, white popcorn, etc ... but have found that plane-jane barebones no-frills yellow popcorn from your local store actually tastes best.) If you want 100% theatre-like popcorn ... you'll have to substitute #3> above with the 'butter-flavored topping' of your choice. But, to be honest, that goo kind of turns my stomach. To prevent butter from softening your popcorn follow the directions above to clarify it. Bliss. Heaven. It's soooooooo good. ## Features - One gallon of coconut oil for popping popcorn - Intended to be used with a Paragon popcorn machine - Produces golden-colored popcorn with exceptional flavor and aroma - Tastes just like popcorn you'd get at a movie theater - No refrigeration required; weighs 8.25 pounds ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B002YLI9E2 | | Age Range Description | All Ages | | Best Sellers Rank | #65,904 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #98 in Coconut Oils | | Brand | Paragon | | Brand Name | Paragon | | Color | Yellow | | Cuisine | American | | Customer Reviews | 4.6 out of 5 stars 1,201 Reviews | | Global Trade Identification Number | 00768528010153 | | Import Designation | Made in the USA | | Included Components | Coconut Popcorn Popping Oil | | Item Dimensions | 6 x 6 x 12 inches | | Item Form | Butter | | Item Package Quantity | 1 | | Item Package Weight | 3.56 Kilograms | | Item Type Name | Coconut Popcorn Popping Oil | | Item Volume | 128 Fluid Ounces | | Item Weight | 0.01 Ounces | | Liquid Volume | 1 Gallons | | Manufacturer | Paragon | | Model Number | 1015 | | Net Content Volume | 1 Gallons | | Number of Items | 1 | | Part Number | 1015 | | Plant or Animal Product Type | γ‚³γ‚³γƒŠγƒƒγƒ„,γ‚³γ‚³γƒŠγƒƒγƒ„γƒγƒƒγƒ—γ‚³γƒΌγƒ³γƒγƒƒγƒ”γƒ³γ‚°γ‚ͺむル | | Recommended Uses For Product | Cooking | | Set Name | Gallon | | Size | 1 Gallon | | Special Features | Refined, Bleached, and Deodorized (RBD) | | Specialty | GMO Free | | UPC | 885223064226 768528010153 885191836306 | | Unit Count | 1.0 Ounce | | Warranty Description | One year | ## Product Details - **Brand:** Paragon - **Import Designation:** Made in the USA - **Item Package Quantity:** 1 - **Liquid Volume:** 1 Gallons - **Net Content Volume:** 1 Gallons ## Images ![Coconut Popcorn Popping Oil (Gallon),Yellow - Image 1](https://m.media-amazon.com/images/I/816o8YIWYzL.jpg) ## Questions & Answers **Q: 1) How long does a gallon of oil last at 1/3 cup of popcorn/week? 2) How do you get the wife to stop laughing when your GALLON arrives?** A: I go through one in about 6 months. I do about 1 cup of popcorn for my batch. I use 4 heaping melon ball scoops of coconut oil, 1 tablespoon and a squirt of snappy butter burst (have it in a squeeze bottle), and just shy of 2 tsp of Flavacol. Makes perfect popcorn every time. **Q: is this product butter flavored?** A: It is not butter flavored. However it does give it that yellow color and if you add flavacol salt (also sold on Amazon) it does make amazing tasting popcorn. I am content with that however my husband will add kernel seasons movie theater butter to his popcorn for a more buttery taste. **Q: is it hydrogenated?** A: Ccoconut oil can be processed into partially or fully hydrogenated oil to increase its melting point. Virgin coconut oils melt at 24 Β°C (76 Β°F), The melting point of hydrogenated coconut oil is 36-40 Β°C (97-104 Β°F). This product liquifies at 76 degrees so apparently is NOT hydrogenated. **Q: what is the difference between Paragon Coconut Popcorn Popping Oil (one gallon) and Paragon 1015 Coconut Popcorn Popping Oil (one Gallon) Cost differe** A: No difference at all. 1015 is the manufacturers Part number. We sell this product as an authorized dealer of Paragon. THE POPCORN SHOP is our eBay Store. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Best version and price, for making theater popcorn at home *by K***Y on February 9, 2026* ***HEALTH*** Coconut oil claims certain benefits over other oils used for popping corn. Coconut oil is 92% saturated fat. So although it can raise cholesterol levels (like lard or butter can) the twist is, it contains a unique type of medium chain saturated fat called lauric acid which research indicates raises HDL or "good" cholesterol levels, in the end potentially lowering the overall heart disease risk. ...Admittedly, it seems like the darling cooking oil of the day always changes, so who really knows? Ultimately I steered away from the alternatives of Soy and Canola oils for a few reasons. Foremost, coconut is the typical oil used in theaters. The other types are used too, but coconut oil dominates. After all, my whole goal was to make movie theater-equivalent popcorn. ...Or if matching it perfectly is impossible, at least some "theater-worthy" popcorn. (i.e. almost the same) ***REFINED VS VIRGIN*** This coconut oil IS refined, -NOT virgin. That's an important point. Again, that aspect matches the targeted standard movie theater variety. Sure, virgin coconut oil is great for some things. It provides that rich and distinct coconut aroma, for one thing. But that's really not ideal for popcorn. Refined coconut oil on the other hand, won't make your popcorn taste or smell like coconut. And don't get me wrong, I love coconut water, flesh, aroma, and flavor! But just not in my popcorn. So 'refined' coconut oil is the best fit for popcorn. AND you gain an extra 50 degrees higher smoke point with refined coconut oil! (350 degrees virgin smoke point, bumps up to to 400 degrees refined smoke point) That means you get 'temperature insurance', for better flavor and perhaps even (I'm not a doctor) a healthier end product due to the inherently reduced tendency to burn. Basically, and in a nutshell: This is the correct oil variety and subtype, for mimicking delicious classic movie theater popcorn. ***COLOR*** The added yellow color (beta carotene in this case) doesn't change the flavor. Apparently, the brain just wants to see the yellow. And again, THAT'S how they do it with theater popcorn. The appetizing color doesn't change the flavor. It just makes your eyes happy. Then your tongue and stomach get the message to also fall in line and be happy. ***BUTTERY*** This oil is NOT "butter flavored", despite the word "Buttery" appearing right in the product name, lol. I guess all cooking oil might be considered somewhat buttery in the way it behaves in the kitchen. But that doesn't mean it overtly tastes like butter. However, refined coconut oil is the perfect base (a blank canvas) for then adding a tasty boost of real butter flavoring (such as your favorite brand of butter extract), to achieve a truly buttery concoction. ...If you desire to try that route. Some popcorn oils indeed add some alleged butter flavoring to their ingredients. This particular type, does not. But you can always elect to blend-in say, "McCormick butter extract" (an example) to fit your taste. (mix while melted, obviously) Maybe prepare a one-cup batch separately as a full-on butter substitute, just to try it, and to calibrate your personally preferred recipe ratios. I suggest the neighborhood of 1/2 – 3/4 tsp of butter flavoring per cup of refined coconut oil. The popcorn oil I previously bought supposedly included some butter flavoring. (Golden Barrel, their butter flavored version) But it was way more expensive (more than twice the cost, and only sold in smaller containers), and it really had no overtly detectable butter flavor at all. Certainly nothing that warrants paying twice the price per ounce, especially when reputable butter extract is $4 on Amazon. For the record, you don't need to add butter extract to make superb popcorn. ...Still, I admit to adding 2-3 drops of extract to individual 8oz popcorn batches 'in the pot' before popping begins. Can't say for sure if I even taste it, but the finished popcorn IS excellent, so I'll probably continue. ***Flavacol*** Movie theaters rely on (and this is a crucial trade secret!) a fine salt, color, and buttery taste enhancer called "Flavacol" (Gold Medal Flavacol Popcorn Seasoning Salt). Ideally you'll simply add it to the cooking pot along with the cooking oil and allow them to blend, before the popping ever starts. (can quickly stir together in partially-warmed pot if needed) That way, in theory every kernel of corn is touched with the savory salt/butter flavor enhancer, right out of the popping pan. The idea is to add enough Flavacol, so that your popcorn automatically comes out seasoned to perfection, with no additional salting needed afterwards. For me, that's one teaspoon (or a whisper more) per 8 fl oz of unpopped popcorn. In other words, an 8 oz measuring cup filled with unpopped corn. You could always check what a cup of your preferred raw corn weighs, then start weighing out your cooking portions if you prefer. Note my 8 fl oz corn batches yield 3 nice sized servings. So if you only use 4 fl oz of corn instead (i.e. half a cup) in your cooking batches, then you'd just need to add about 1/2 teaspoon of Flavacol to the pot. ***OIL*** I add 2 (or up to 3 is OK) tablespoons of oil to my 8 fl oz corn batches. So for a modest half-sized batch, just use one tablespoon (or a touch more) of oil per 4 fl of raw corn. ***BROKEN LIDS*** Regarding the apparently highly vulnerable lid, reading reviews here plainly indicates it's prone to arrive broken. And the fact that in my experience ZERO padding, bubble wrap, or packing peanuts were used in shipping, exacerbates that natural tendency. My cap arrived destroyed, but clearly was not interfering with the product or my safety. If your product ships in cold weather (overall better than hot weather for shipping this oil), then the cold brittle lid might break, but at least the oil inside is solid when cold and so it won't run out everywhere. The good news is, the lid design is very common. Plastic "grip jars" mostly share the same lid design. FYI, it's a 110/400 lid. So 110mm diameter, with a 400 thread. There's also a less common (larger) size 120/400 lid out there, so avoid that potential pitfall. Incredibly, I've seen that buying a brand new replacement lid all by itself is actually MORE expensive than buying a whole other food product to acquire your replacement lid. In other words buying a $6 plastic 'grip jar' full of peanuts inside Wally World (or some other simple food/snack) is cheaper than buying just a new lid all by itself! (dump peanuts into large zip-lock freezer bag to instantly harvest your replacement lid) You probably already have this type lid somewhere in your kitchen or pantry. I sourced my replacement lid from a plastic grip-jar of Claussen pickles in my fridge. ...ate final pickle, removed the lid's pickle-infused foam gasket and trashed it, thoroughly soaked and washed the bare plastic lid, then inserted the (luckily still intact) foam gasket from the original broken oil lid. A perfect fix. ***SOLID VS LIQUID*** This oil is solid under 76 degrees Fahrenheit, and liquid over 76 degrees. A solid clump stuck on your finger will quickly melt loose and drop to the floor. So beware. Use that characteristic to your advantage. Let the clump fall from your (cleanly washed!) hand into the cooking pot, for example. It will only take a few seconds for it to drop. On a warm day, you might find your whole jar in a liquid state. Rest assured none of that phase changing affects the taste or longevity of the product. BTW, refrigeration is NOT required to maintain freshness. ***RECIPE*** Whether popped in a pan placed atop the kitchen stove, or in a fancy theater popcorn machine, the recipes and ratios are the same. My favorite recipe, and my recommended starting point for your recipe, is: 1. One 8oz measuring cup of corn 2. Two tablespoons of this exact type of oil (refined coconut) 3. One teaspoon of crucial Flavacol seasoning. ↑ Adjusting this recipe (more or less of certain components) to suit your taste, is optional. ...Maybe a touch more oil, if you find it fits your taste. Or maybe a teaspoon of Flavacol that's slightly heaped, if you find more saltiness fits your taste. ***HALF-SIZED BATCH RECIPE*** 4 oz (half a cup) corn, one tablespoon oil, 1/2 teaspoon Flavacol ***COST*** Lastly, the price of this particular gallon of cooking oil, which checks all the right boxes for theater popcorn, is the best deal I've found. (currently 30 bucks per gallon including their mandatory shipping fee) ***CONCLUSION*** This oil (in combination with crucial "Flavacol") is perfect for making movie theater popcorn at home. I highly recommend it. This review is entirely human created (by me!), no AI. I think that covers everything. Happy popping. ### ⭐⭐⭐⭐⭐ THIS + Flavacol + Butter = AWESOME *by C***N on July 7, 2010* I have identified 3 critical parts to the movie theatre popcorn you love. I will break it down for you: 1- Paragon Coconut Popping Oil = Provides the 'nutty/toasted' flavor, the odor that permeates the local cinema, and yellow hue to the popped corn 2- Flavacol = The yellow ultra-fine salt of good cinema popcorn. 3- *Buttery topping = the goo you get when you ask for "extra 'butter' " at the concessions counter or clarified butter[1]. My current recipe: (2014-05-29) Lindy's Stainless Steel Popcorn Popper for popping (you can use pots to great effect too, no worries) 1/2 cup popcorn kernels 1/2 tsp Flavocol 36 grams coconut oil (I have a digital kitchen scale) 2 tbs salted butter (you can use unsalted too) *(I adjusted the recipe above to make a smaller yield so that it usually fits in the Lindy's pot - the larger recipe required dumping some popcorn out mid-batch, and I realized Makes ... well ... a really big bowl. We hold it in a large but shallow stainless mixing bowl. Enough for three adults who really like to eat popcorn. 660 calories for the entire bowl. I eat about 1/2 bowl ... ergo about 330 calories. Directions: [] Popcorn With stove on high, put Flavocol and coconut oil in kettle and melt then swish a little to distribute. Dump in popcorn and close lid. Stir kettle with crank. This recipe makes more than can fit in the Lindy's kettle, so I quickly pour off SOME of the extra when the kettle fills and put it back on the stove. [] Clarified butter topping Put the butter in a small bowl or mug and microwave _as low as it goes_ for three to five minutes. The objective is to melt the butter slowly and prevent it from 'boiling and crackling'. If it boils for too long, it gets an offish flavor, kind of like freezer burned food to be honest. If done right, you'll have a thin layer of whitish goo in the bowl on top of a deep yellow clear layer with a little white goo in the bottom. Skim off the whitish layer on top (if it forms) with a spoon and discard. Carefully pour the clear yellow layer over your popcorn but _not_ the white bottom stuff - yes, you'll have to waste a little yellow layer to do this. The white top and bottom layers are what makes popcorn soggy - the clear yellow layer is pure oil and will NOT make it soggy. (thanks to all below who raised my awareness to this fact). Product notes: :: Cost :: I hesitated buying this at first ... thinking "$15 ... is it really worth it?" I procrastinated buying Flavacol because it seemed silly that shipping cost more than the product itself. Well, now after 1.5 years I still haven't used up either product and spent less than $30 total for popcorn that is absolutely incredible. UPDATE- my flavocol box has lasted five tubs of coconut oil plus some. :: 100% coconut oil melts at 72-74F :: I read a review that stated the purchaser was dissatisfied because it wasn't 100% Coconut oil. The label on the back (as of writing of this review) says "76 (degree symbol)" coconut oil plus beta carotene NOT "76% Coconut oil" . It's 100% Coconut Oil mixed with a small amount beta carotene (for yellow color). The "76 (degree symbol)" refers to the melting temperature of the coconut oil and thus this popcorn "oil" is a _solid_ at room temperature (less than 76F). I had it sitting on the counter when it was 80 degrees indoors and it started to melt ... later that same evening when the A/C brought the house to 74 degrees for a couple of hours ... it began solidifying again. Neat. :: No buttery flavor in this :: Though convincingly yellow in color, this popcorn oil provides NO butter flavor. :: Refrigeration :: It does not require refrigeration once opened. :: Shelf Life :: Pretty near unlimited - This tub lasts around a year at our house before we run out. Since it contains no water or sugars, bacteria really have no way of getting started in there. I mean ... how long would you trust a bottle of canola oil? Pretty much indefinitely, right? :: What does it DO and why do I NEED it? :: Coconut Oil provides the 'missing ingredient' between cinema popcorn an your homemade popcorn - that nutty, toasty, movie-theatre smell. Been using some form of vegetable-oil haven't you? It's okay, but sometimes it's unpleasantly oily. It JUST doesn't taste correct, right? Use this 'popping oil' (solid, remember) for your stove-top popcorn and you're done. (I have tried 'gourmet' popcorns, white popcorn, etc ... but have found that plane-jane barebones no-frills yellow popcorn from your local store actually tastes best.) If you want 100% theatre-like popcorn ... you'll have to substitute #3> above with the 'butter-flavored topping' of your choice. But, to be honest, that goo kind of turns my stomach. To prevent butter from softening your popcorn follow the directions above to clarify it. Bliss. Heaven. It's soooooooo good. ### ⭐⭐⭐⭐⭐ LOVE *by D***R on May 13, 2017* I've been shelling out the big bucks for "extra" virgin coconut oil and, between cooking and skincare and my dogs, I go through a lot of it. We're on low fixed income in our household, so I had to find an alternative. I don't know if it's true or not, but I read a pretty well-presented article (not by a company with a vested interest) stating that refined coconut oil is only inferior in the sense that its nutrient and antioxidant levels are lower than virgin coconut; that "extra virgin" is a meaningless advertising slogan; and that the 76-degree coconut oil that this Paragon is is likely what they call RBD (Refined Bleached Deodorized). One analysis said that, while still healthy, R"BD is robbed off some of its nutrients due to processing, but it should be noted that it is not too far behind." I figure the addition of beta carotene (an antioxidant and precursor to Vitamin A) for color in the Paragon oil probably offsets any loss, and I find I prefer the oil without the coconut smell and taste. And a gallon is a LOT. When I first received mine, and it was still mostly liquid from being on a hot mail truck, I poured some of the oil into pint or half-pint mason jars and more into candy-making trays (1 tablespoon serving sizes) and put them the refrigerator. I know this oil doesn't have to be refrigerated, but since I have more room in my fridge than in my pantry and I know I won't be using what's in the mason jars for a while, I figure it's not going to hurt it and may even help keep the flavor from going off over time, as some have reported. I popped out the individual servings and put them in a large ziplock bag which I also will keep in the fridge; it helps with tracking calories with My Fitness Pal and also makes it easy to just grab a few "pats" to make popcorn or to use in a stir fry. Importantly, this stuff just tastes good. I love how it makes the popcorn seem buttered, and a small amount of Flavacol added to popcorn or vegetables afterward tastes very yummy. ## Frequently Bought Together - Paragon Coconut Popcorn Popping Oil (Gallon),Yellow - Orville Redenbachers Gourmet Popcorn Kernels, Original Yellow, 8 lb - Concession Essentials Flavacol Popcorn Season Salt, 1ct-35oz Carton --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vn/products/2335211-coconut-popcorn-popping-oil-gallon-yellow](https://www.desertcart.vn/products/2335211-coconut-popcorn-popping-oil-gallon-yellow) --- *Product available on Desertcart Vietnam* *Store origin: VN* *Last updated: 2026-06-03*