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Obsession with popcorn is the norm around here. What’s not to love? It’s crunchy, filling, and savory, or you can make it sweet and gooey if that is your thang. Knowing how to make popcorn became essential for us! Not only does it taste better (since you can adjust it exactly to your liking), but it’s way less expensive and better for you too. I’m sharing how we get it done quick, easy, and cheap as part of the 31 Days of Delicious Easy Recipes for Busy Wives series.
My homemade popcorn obsession may come from sharing a huge bowl of popcorn with my Daddy while we watched the tube every. single. week. Our gigantic, green Tupperware popcorn bowl was so prevalent in our home that my friends poked fun at it. It didn’t occur to me at first with my own home to incorporate how to make popcorn homemade into our lives. I started buying microwave popcorn like everyone else. The bags were never enough for our family, so it became expensive and I knew it wasn’t good for us.
A couple years ago when we started cleaning up our meals for better health, Superman came home with an air popper. We used it once and it’s been collecting dust since then. Flavor was non-existent – blah! I thought back to how my Daddy made popcorn and we’ve been enjoying it that way happily since then. Depending on what type of oil and toppings you use, it can be a very healthy treat too!
How to Make Popcorn
The ingredients and instructions on a printable recipe card are below but here’s the basic idea ->
I place 2 Tablespoons of coconut oil (or any oil) and 3 kernels of popcorn in a stainless steel, medium-sized saucepan with a secure lid. I put the burner on medium high and wait for the 3 kernels to pop. When the 3 kernels pop, I carefully lift the lid and add 1/3 cup kernels and replace the lid. Then I carefully move the pot around to saturate all the kernels and then it’s time to wait.
Don’t walk away! After a couple minutes, the popping will begin. I start moving the pot around a bit to make sure the remaining kernels are saturated in butter and aren’t burning. When the popping slows to 3 seconds between popping, I carefully pour cooked popcorn into a bowl while holding lid slightly over the pot with the other hand to protect you if a wild, hot kernel has another pop. Apply toppings. I just add a little sea salt.
Important: 1) Have all your ingredients and bowl ready to go – you don’t have time to measure kernels or hunt for a bowl – nobody likes burned popcorn. 2) Be careful! Hot oil will ruin your day if you are burned by it. 3) A transparent lid helps you to see what is going on and makes it easier 4) You can use any type of oil that you like and you can mix oils too. I prefer two Tablespoons of coconut oil but Princess likes butter. My Daddy used to use Crisco. Gasp!
Here’s your ‘How to Make Popcorn’ Printable recipe card:
- 2 T oil (whatever kind you want - even butter or margarine)
- 3 Kernels of popcorn
- 1/3 C Kernels of popcorn
- Toppings (sea salt or whatever you want)
- Place 2 Tablespoons of coconut oil (or any oil) and 3 kernels of popcorn in a stainless steel, medium-sized saucepan with a secure lid.
- I put the burner on medium high and wait for the 3 kernels to pop.
- When the 3 kernels pop, carefully lift the lid and add 1/3 cup kernels and replace the lid.
- Carefully move the pot around to saturate all the kernels and then it's time to wait.
- Don't walk away!
- After a couple minutes, the popping will begin so move the pot around a bit to make sure the remaining kernels are saturated in butter and aren't burning.
- When the popping slows to 3 seconds between popping, carefully pour cooked popcorn into a bowl while holding lid slightly over the pot with the other hand to protect you if a wild, hot kernel has another pop.
- Apply toppings like salt or melted butter and whatnot
Do these ‘How to Make Popcorn’ hacks help?
31 Days of Delicious Easy Recipe Series:
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