How to make popcorn
Is there a more pleasant sound than that of popping popcorn? Just a few ingredients can turn plain corn into a warm, crunchy snack ideal for movie nights or a quick treat. We will show you how to make popcorn at home in a saucepan, no machine needed. Salty, sweet, or with a spicy twist. Find your corn and start popping.
Ingredients
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2 tbsp
Rapeseed oil
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200 g
Popcorn kernels
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1 tsp
Fine salt or 3 tbsp sugar
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Sugar (to taste)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
For popcorn that stays crisp, it is all about handling the heat correctly. Use a wide, heavy-bottomed pot so the kernels cook evenly without piling on top of each other. Warm the oil over medium-high heat and test it with two or three kernels; once they pop, add the rest and stir to coat. Cover the pot, but leave the lid slightly ajar to release steam and prevent sogginess. Shake the pot gently as the kernels pop and, once the popping slows to a few seconds between bursts, pour them quickly into a bowl to keep the texture light.
Different techniques can change both the flavour and feel of your popcorn. Making them on the stovetop with oil gives a classic crunch and lets you season as they pop. You can also use an air popper, and then toss the popcorn with melted butter or oil so your spices stick. Microwaving in a paper bag or bowl is the fastest option, though you will usually need to add oil afterwards for seasoning to cling.
FAQ: Questions about making popcorn
For many people, popcorn is something you only have at the cinema. But why is that? Once you know how, these popped kernels are quick and easy to make at home. To make sure every last kernel pops, we have answered the most important questions about DIY popcorn.
Should I season the kernels before popping?
Yes, you should season the kernels before popping – but only with salt. Add it to the hot oil before the kernels go in, so the popcorn gets evenly coated as it pops. Sugar, however, is best added afterwards to avoid burning. If you like a stronger flavour, you can always sprinkle on a little extra seasoning once the popcorn is ready. A good rule of thumb is 1 teaspoon of salt or 3 tablespoons of sugar per 200 grams of kernels.
Is it safe to open the lid while popping corn on the stove?
No, you should not fully open the lid while popcorn is popping on the stove, since hot oil and flying corn can cause burns. To release steam, you can tip the lid slightly, but keep most of it covered until the popping slows. Once the popping sound drops to a few seconds between pops, you can remove the lid safely and transfer the popcorn to a bowl. Always handle the hot pot with care, using a towel or oven mitts.
Why are all of my kernels not popping?
There are a few reasons why some of your popcorn kernels might not be popping. It is normal for a few kernels to stay unpopped, but if you end up with a lot, the moisture content is usually to blame. Kernels need a little water inside to create steam and burst open. If they are too dry, they stay hard; if they are too moist, the hull may crack too early. Storing popcorn in an airtight container helps keep the balance right. Old kernels might simply be past their best, but you can try reviving them by adding a teaspoon of water per cup, shaking well, and leaving them for a day before popping again. Fresh oil, steady heat, and a wide pan also give you a much better chance of getting a crunchy and fluffy batch.
Nutritional values
Nutritional value, per
785 Kcal
| Fibre | - | 22 gram fibers |
| Protein | 10.4 | 20.2 gram |
| Fat | 32.6 | 29 gram |
| Carbohydrates | 57 | 110 gram |
Recommended information
Serving suggestion
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Enjoy homemade popcorn whenever you want
Homemade popcorn is a timeless snack that adds joy to any occasion. There is nothing simpler than making a fresh bowl at home. With just oil, corn kernels, and your choice of seasoning, you can have a warm snack in minutes without needing fancy tools or special skills. Watching the kernels burst into fluffy bites is part of the fun. Once you know how, there is no need to fall back on shop-bought bags again.
Make a big bowl of the salty classic
If you are a fan of savoury flavours, the salted popcorn version is the one to master. Adding fine salt to the oil guarantees that the popcorn absorbs seasoning right as it pops, giving each piece an even taste. The light saltiness is a classic pairing which complements the natural nuttiness of the corn. It is almost a timeless option. Popcorn and cinema have gone hand in hand for generations, and this simple version remains a favourite.
How to make sweet popcorn with sugar
Sweet popcorn is the indulgent cousin of the salty classic. You can make it two ways: either toss the freshly popped kernels with sugar for a simple sweet finish, or try the kettle-corn method by swapping salt for sugar in the pot. In the latter, the sugar melts as the kernels pop, creating a light caramel glaze that tastes almost like dessert.
The key is to keep the heat steady. Too hot, and the sugar turns bitter. But get it right, and you will have a bowl of popcorn that rivals any fairground treat. And if you are hooked on the sweetness, take it one step further and make caramel popcorn.
Your go-to for movie night and hangouts
Popcorn is the snack that never fails to set the mood. The sound of kernels popping, the warm aroma drifting through the room, and the irresistible crunch as everyone reaches for a handful. It is part of the experience.
No film night feels complete without it. Just like at the cinema, a big bowl of popcorn makes every story on screen more enjoyable, whether it is a family favourite, a Friday-night thriller, or a nostalgic classic. Enjoy it with friends, laughter, and maybe a blanket or two, and you have got the perfect night in.
Enjoy the popcorn alongside spooky brain cupcakes, Halloween-themed cookies, and cute meringue ghosts.
Customise with different seasonings
Popcorn is an excellent snack for getting creative with the seasoning, and the variations are nearly endless. On the savoury side, toss it with Parmesan, garlic powder, and dried herbs for a cheesy, aromatic snack, or coat it with ranch seasoning made from chives, dill, and onion.
If you enjoy spice, taco-inspired blends with cumin, paprika, and chilli powder give a smoky kick that lingers. For those with a sweet tooth, cinnamon sugar offers warmth, while cocoa powder mixed with icing sugar creates a dessert-like finish.
You can mix in roasted nuts or dried fruit for texture, drizzle over melted chocolate for a glossy touch, or even add a splash of food colouring after popping for festive occasions. With so many ways to play, no two bowls ever have to be the same.
