Wabash Valley Farms Stovetop Popcorn Popper with Metal Gears, Aluminum, Silver, 6-qt

I love that it’s fast and easy to make popcorn now. The clean up is quick and easy too. It’s so great; I make popcorn at least twice a week now.

Popper is good quality and works as intended. found it to be more reliable than electric poopers and easy to use. This design is nothing new but why change something if it works the best. Better and healthier than microwave popcorn and taste much better

Bought it as a present for someone who wanted an electric air popper. They were very hesitant and concerned about the effort that may be involved in a manual popper but once they tried it they were hooked! It’s now 6 months old and looks as good as new. Still making awesome popcorn!

Family movie night won't be the same. Love the extra flavor and excitement the whirly pop brings to popping popcorn!

I have owned my original stainless steel Whirley Pop for over 10 years. Hands down it makes the best popcorn I have ever had. Do not use air poppers as they make the popcorn taste stale in my experience. Steer clear of the cheaper model as I believe they use nylon gears or used to in the past and they break easily, which means no popcorn and a broken popper. I have purchased an additional in case my old one ever breaks.After over 10 years of use here are my tips for the best tasting popcorn. You must season the popper before first use, it really helps.Tip # 1 - Use coconut oil for best results, ideally raw and cold pressed tastes best. Use 1 or 2 tablespoons or more, experiment to find your preferred sweet spot. Melt the oil before use if it has solidified.Tip # 2 - Use 1/2 cup (metric) only of popping corn, anymore and you will overfill the popper.Tip # 3 - Add the coconut oil first and keep the temperature around medium high before adding any popping corn.Tip # 4 - Use flavacol it tastes better, 1 or 2 teaspoons maximum it is extremely salty. An alternative is to use sea salt or Himalayan Rock salt, you must either grind to a fine powder or put in a blender. A little goes a long way.Tip # 5 - When the popcorn starts popping do not over crank the popper, otherwise you will knock the gears off. Start cranking slowly and increase the speed, once you feel resistance, stop and take off the heat.Tip # 6 - Use clarified butter or butter flavoured topping oil (Mr Kernals from USA) only once the popcorn has popped. Due to the water content in regular butter it will shrink the popcorn when added.Regular theatre style popcorn recipe:1/2 Cup Popping corn2 tablespoons of Raw Coconut oil1 1/2 teaspoons of flavacol (use 1 or less per your taste)Optional: Butter flavoured oil (add at the end)Heat the coconut oil if it has solidified and bring to medium heat.Add 1/2 cup popping oil, popping corn and flavacol to the popper. Close the lid.When the popcorn starts popping slowly increase the speed until you feel resistance and take off the heat.Popcorn will be very hot, empty into serving dish and add the optional butter flavoured oil for an extra buttery taste. ENJOY!Kettle Corn Recipe (warning: addictive)1/2 Cup Popping corn2 tablespoons of Raw Coconut oil1/4 cup plain white sugarPowdered Himalayan salt or sea salt.Heat the coconut oil if it has solidified and bring to medium heat.Add 1/2 cup popping oil and popping corn to the popper. Close the lid.When the popcorn starts popping, add 1/4 cup of sugar and slowly increase the speed until you feel resistance and take off the heat immediately so you don’t burn the sugar and popcorn.Popcorn will be very hot and sticky, empty onto a large tray and add powdered salt to taste. This will harden quickly and can be broken up into pieces. ENJOY!