The method comprises the steps of: i) applying a portion of adhesive liquid on the unpopped kernels ； ii) after step i), applying a portion of flavorant on said kernels , keeping said kernels at a temperature from 50°C to 70°C, and the step of: iii) cyclically alternating steps i) and ii) until each of said steps is repeated at least two times while said kernels are kept at a temperature from 50°C to 70°C. The product is characterized in that said kernels comprise at least 4.5% by weight of flavorant with respect to the total weight of the unpopped kernel. It has been observed that the waste of flavorant is reduced very significantly, the application efficiency being very higher.
