Homemade Popcorn, No Fuss

Stovetop popcorn, under ten minutes, costs almost nothing. Light, crunchy and endlessly flavourable, and once you try it you will not go back to the microwave bags.

Ingredients you will need

• 3 tablespoons neutral oil (vegetable, canola or coconut)
• 1/2 cup popping corn kernels
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons melted butter (optional)

Makes about 8 cups, enough for 2 to 4 people. You need a heavy-based pot with a lid, it distributes heat evenly and traps the steam.

How to make homemade popcorn step by step

1. Add the oil and 3 test kernels to the pot. Cover and place over medium-high heat.
2. Wait until the test kernels pop, this confirms the oil is hot enough.
3. Remove the test kernels. Add the remaining corn in an even layer and cover immediately.
4. Take the pot off the heat for 30 seconds so the kernels heat evenly.
5. Return to the heat. Once popping starts, shake gently every few seconds. Keep the lid slightly ajar so steam can escape.
6. Once popping slows to several seconds apart, remove from heat. Leave the lid on for 30 seconds more.
7. Pour into a bowl, drizzle with butter if using, season with salt, toss and serve immediately.

Easy Homemade Popcorn Recipe

Recipe by Ella McKenzieCourse: SnackCuisine: AustralianDifficulty: Easy

Servings

4

people

Prep time

2

minutes

Cooking time

8

minutes

Calories

150

kcal

Total time

10

minutes

An easy homemade popcorn recipe made on the stovetop in under 10 minutes. Light, crunchy and ready for endless homemade popcorn flavorings. A genuine Australian recipes staple for movie nights.

Ingredients

• 3 tablespoons neutral oil (vegetable, canola or coconut)

• 1/2 cup popping corn kernels

• 1/2 teaspoon salt, plus more to taste

• 2 tablespoons melted butter (optional)

Directions

• Add oil and 3 test kernels to a large heavy-based pot. Cover with lid and place over medium-high heat.
• Wait until the test kernels pop to confirm the oil is hot enough.
• Remove test kernels. Add remaining popping corn in an even layer and cover with the lid immediately.
• Remove pot from heat for 30 seconds to let kernels heat evenly.
• Return to heat. Once popping starts, shake gently every few seconds. Keep lid slightly ajar to release steam.
• Remove from heat once popping slows to several seconds apart. Leave lid on for 30 seconds more.
• Pour into a bowl, drizzle with butter if using, season with salt, toss and serve immediately.

Notes

• Test kernel trick: Always use 3 test kernels to check the oil temperature before adding the full batch.
• Double the batch: This homemade popcorn recipe doubles easily for a crowd. Just use a bigger pot so the kernels are not too crowded.
• Season while warm: Always add salt or flavorings while the popcorn is still warm so they stick properly.
• Kid-friendly: Let kids help shake the pot with oven mitts on. It is a fun and safe way to get them involved in the kitchen.

If it goes wrong: lots of unpopped kernels means the oil wasn’t hot enough, or the kernels are old. Burnt means heat too high or you skipped the shaking. Chewy means the lid was fully sealed, keep it slightly ajar so steam escapes.

Flavour ideas: warm caramel sauce and sea salt flakes. Butter melted with a little Vegemite and grated parmesan. Melted dark or milk chocolate drizzled over and left to set. Melted butter, smoked paprika and a squeeze of lime.

Storage: plain popcorn keeps in an airtight container at room temperature for up to 3 days, never the fridge. Wet toppings like caramel or chocolate are best the same day, dry seasonings keep up to 2 days. It doesn’t stay crisp if popped ahead, but you can portion the raw kernels into bags for grab-and-go.

Frequently asked questions

Happy cooking from my Newcastle kitchen.

Ella x