I posted over in the water cooler area, then did a quick google search on the topic. Apparently, refined coconut oil and ultra fine salt is the key. The butter flavoring is apparently a franken-food made from unsaturated fats, flavorings, stablizers and other waste by=products. They say that clarified butter (which has the water removed) is a good analogue and doesnt leave popped kernels soggy - just finger licking, lip smacking delicious.

My stomach is growling...