You can't beat perfectly popped popcorn! Basic and simple to make, this delicious snack is loved by adults and kids alike.
View the method
- 3 tbsp coconut, peanut or canola oil
- 1/3 of a cup of popcorn kernels
- 1 tbsp or more of butter (to taste, and optional if you’re not a butter nutter)
- Salt to taste
- 3L capacity (or close to) covered saucepan
Back to ingredients
- Heat the oil of your choice in the saucepan on medium high heat. If you are using coconut oil, wait until all of the solid oil has melted.
- Put 3 or 4 popcorn kernels into the oil to test. Place the saucepan lid on the saucepan.
- When the 3-4 kernels have popped, you know your saucepan is at perfect popping temperature! Add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover with the saucepan lid, remove from heat and count 30 seconds (If you're cooking with kids, get them to count out loud).
- Return the pan to the heat. The popcorn should begin popping shortly. When the popping noises are less than one second a part, gently shake the saucepan back and forth over the burner.
- For crispier popcorn, keep the lid slightly ajar to let the steam from the popcorn release.
- When the popping slows to three to four seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
- If you are adding butter, place it in your now empty, but hot saucepan. Once it has melted, drizzle it over the popcorn and toss to distribute.
- Salt to taste.