How to Make Popcorn
Learning how to make popcorn at home is one of those little kitchen skills that is well worth having. All you need is popping corn, a little oil and a saucepan with a lid.
The first time I saw popcorn being made was in our neighbour’s house when I was a child, and I thought it was the best thing I’d ever seen happen in a saucepan.
It turns out it is also incredibly simple.
Once you’ve made homemade popcorn a couple of times, you’ll get used to listening for the popping to slow down and knowing exactly when to take the pan off the heat.
Making Popcorn at Home
Popping corn is inexpensive, easy to store and a bag makes plenty of batches. We keep ours in an airtight jar so it’s ready whenever somebody fancies popcorn.
You only need enough oil to lightly cover the bottom of your saucepan. Medium heat works well. Trying to speed things up with a higher temperature is much more likely to leave you with burnt popcorn.
A saucepan with a clear lid is particularly useful when you’re learning because you can see what’s happening without lifting the lid.
You’ll find the complete quantities and instructions in the printable recipe card below.
How Do You Know When Popcorn Is Ready?
Your ears are actually more useful than a timer for this one.
Once the kernels get hot enough, the popping will become quite rapid. As they finish, you’ll begin to hear longer gaps between each pop.
That’s your cue to remove the saucepan from the heat.
Don’t wait for every last kernel to pop. Leaving the pan on the heat trying to catch the final few is a very easy way to burn the popcorn you’ve already made.
Why Didn’t My Popcorn Pop?
If you’re left with lots of unpopped kernels, there are a few things worth checking.
Make sure the oil has had time to heat before adding the popping corn and don’t overcrowd the bottom of the saucepan.
The kernels themselves also matter. Popping corn can deteriorate during storage, so keep it in an airtight container in a cool, dry cupboard.
What Can I Put on Homemade Popcorn?
We often keep ours simple with a little salt or melted butter.
Once you’ve mastered basic homemade popcorn, you can experiment with your own flavours. Sweet popcorn, chocolate treats mixed through a bowl or a more indulgent butterscotch version are all easy ways to change it.
Add your seasoning while the popcorn is still warm so it distributes easily.
Storing Homemade Popcorn
Homemade popcorn is at its best when freshly made, so I prefer to make roughly what we plan to eat.
Keep the unpopped kernels in an airtight container at room temperature, ready for the next batch.
You’ll find the complete how to make popcorn recipe, quantities and step-by-step instructions in the printable recipe card below.
Homemade Popcorn
Ingredients
Method
- Add enough oil to a saucepan to cover the bottom
- Warm it on a medium heat on the hob
- Once the oil is heated add enough popcorn to the oil to just cover the bottom of the pan and then put the lid on.
- Listen and watch if you have a glass lid for the popping to start.
- Move the pot over and back on the heat till the popping begins to slow down.
- Turn off the heat but keep your pot on that ring and continue the shaking and listening for the popping till it is all but finished.
- Lift the lid and season your popcorn to taste
