Home made popcorn

PopcornNothing quite beats a steaming bowl of fresh, buttery popcorn, and a good movie when you’re in the middle of dissertation stress…so Kasia and I decided to indulge ourselves the other day, and try making popcorn the original way: popping  kernels on the hob in oil. Aside from the fact that by using kernels you can get twice the amount of popcorn as  microwave-in-a-bag popcorn for the exact same price, here are a few reasons why making your own popcorn is better:

  • Every kernel gets popped
  • The popcorn doesn’t burn like it usually does in the microwave
  • You can flavour it to taste
  • You know exactly what ingredients go in it (microwave popcorn has all sorts of nasty hidden ingredients)
  • The bags in microwave popcorn are often lined with perfluorooctanoic acid, a nasty carcinogen that you don’t want in your body
  • It saves all the processing and packaging involved with microwave popcorn. plain kernels are straight from the ground.
  • And just to reiterate for good measure, you get twice the amount of popcorn for the same price. That’s a win if you ask me.

So now that I have won you over, here’s how to make your own popcorn on the hob:


  • 3 tablespoons oil with a high smoking point (we used vegetable oil but you can also use canola, peanut, grapeseed…)
  • 1/3 cup of popcorn kernels
  • 2 tablespoons of butter
  • salt or sugar to taste


  • Place the oil and 4 pocorn kernels into a very deep saucepan, put on a high heat, and cover the pan.
  • When those 4 kernels pop, add the rest of the popcorn into the oil, cover the pan, and remove from the heat for exactly 30 seconds. This brings all the kernels to the same temperature so when they are put back on the heat, they all pop at once
  • Put the pan back onto the heat and the popcorn should start to pop.
  • Shake the pan gently and keep the lid slightly off so steam can leave the pan
  • Once popping slows down, remove the pan from the heat and transfer the popcorn immediately into a bowl
  • Add some soft or melted butter, and salt or sugar to taste (or any other spices, cheese or whatever takes your fancy)


– Anna


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