Just about everyone loves popcorn, an inexpensive snack. Traditionally eaten when you watch a movie or lay out and watch the stars.
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 servings
Author Laurie


  • 3 tbsp Oil Use an oil that is good with high heat such as coconut, peanut or vegetable
  • 1/3 cup unpopped popcorn
  • 2 Tbsp butter
  • 1/4 tsp salt



  1. Heat the oil (enough to cover a little bit over the bottom of the pan) in a 3-quart heavy-bottomed pot on medium high heat. Add a little salt then put 3 or 4 popcorn kernels into the oil and cover the pan. If the heat is too high on the pan the corn will burn, if it is too low it will not get crispy.
  2. When the 3 or 4 kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Shake to coat with the oil. Cover, remove from heat and count 30 seconds.
  3. Return the pan to the medium heat. The popcorn should begin popping soon. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release. Once the popping slows remove the pan from the heat, wait until there is no more popping. The pan will still be very hot and will continue to pop. Pour the popcorn immediately into a bowl.
  4. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. When melted, pour the butter on top of the pop corn.


  1. Try a little of any of the following toppings for the popcorn: Spanish smoked paprika, nutritional yeast, apple pie seasoning, chili pepper, curry powder, cumin, grated Parmesan cheese. Dress the finished popcorn while it's still warm so the popcorn will better absorb butter, oil, and spices.
  2. BBQ Flavored Popcorn- 2 teaspoons garlic salt 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons sugar 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon table salt 1/4 teaspoon ground mustard powder In a small bowl, mix the garlic salt, smoked paprika, sugar, onion powder, chili powder, table salt, and mustard until evenly combined. Drizzle the oil over the cooked popcorn, shaking the bowl gently to distribute the oil over all the popcorn evenly. Shake some of the spices over the popcorn and gently shake the bowl again. Repeat this a couple more times until the seasonings are all used up and evenly distributed. Serve immediately
  3. Microwave: Put 1/3 cup popcorn in a brown paper bag (lunch bag size). Fold top over a few times and tape it, if you want 1. Place in microwave folded side up for 3 to 4 minutes or until there are 5 seconds between pops. Fluff out the bag and fold over the flaps like the standard brown bag lunch at least three times, small folds are better. You only need about 4 minutes in the microwave on high. Stop the microwave if you don't hear more than a pop a second. 2. Eat plain or add flavors as before. This method of microwave popping saves money from buying the packaged microwave popcorn. You are also saving yourself from unnecessary chemicals used in commercial microwave bags.

Recipe Notes

Equipment required: Large bowl Pot with lid  

%d bloggers like this: