How to make perfect homemade popcorn on the stove top.
Love popcorn? I’ve never met anyone who doesn’t get excited by popcorn. For me there really is nothing better than a cosy night in watching a movie or catching up on my favourite box set with a big bowl of popcorn in my hand!
This popcorn recipe is inspired by a trip to Disneyland Paris with my sister. If you’ve ever been to Disneyland you will know how much confectionery and food there is on offer. There are popcorn stalls literally everywhere and as you walk around each corner you are met with the most amazing smell of fresh popcorn. Words cannot describe the tantalising aroma!
When we visited back in February, as you can imagine it was absolutely freezing. I remember always wanting to buy some hot, fresh popcorn to warm up with, but as much as I love popcorn I didn’t want to pay the extortionate price. I’ve been planning to make my own popcorn since that trip and now I know how easy it is to make, I’m never going back to buying ready popped or microwave popcorn again!
This popcorn recipe brought back some good memories for my mum. Whenever they had to go home after a day at the family beach hut my mum and her brother were allowed one treat each from the kiosk at the pier, the choice of two treats was either candy floss or popcorn. My mum’s brother would pick candy floss, but mum would always pick popcorn. My mum told me this popcorn reminded her of her favourite seaside treat when she was little.
For the rest of the taste testers, this popcorn reminded us of cinema-style sweet popcorn. It’s pretty amazing, so much so I would’ve devoured the entire bowl alone. I didn’t really want to share it, but next time I will definitely be doubling the recipe to make more! 🙂
Now I have this easy popcorn recipe I know this will be a fantastic, inexpensive treat to make on a Friday evening or during the weekend. Ditch the microwave popcorn for this homemade version, you won’t be disappointed.
3 tablespoons vegetable oil
75g (1/3 cup) popcorn kernels
45g (3 tablespoons) caster or granulated sugar
Salt, to taste
- Set a large stock pot over a medium to medium-high heat (you’ll need to use a large pot for this recipe). Add the oil to the pot along with 3 kernels of the popcorn. Cover with a lid and wait until the 3 kernels of popcorn have popped. At this point the oil will be at the correct temperature and this will be your cue to add the remaining kernels to the pot.
- While you wait for those first 3 kernels to pop, mix together the remaining kernels with the sugar in a small bowl. Once the first 3 kernels have popped add this mixture to the pot. Using a wooden spoon or spatula, immediately stir scraping the sugar from the bottom of the pan so it doesn’t burn. Cover the pot.
- Use tea towels/dish cloths or the pot holders to shake the pot every 10-15 seconds. Start shaking the pot as soon as you have added the kernels to the pan, don’t wait until they start popping. This ensures that the oil and sugar is evenly distributed over the kernels.
- Continue shaking the pot until the kernels have stopped popping. Remove the lid and season sparingly salt.
- Serve the popcorn warm or at room temperature. It’s best eaten fresh, but it will last in an airtight container for up to 2 days.
Recipe inspired by Tracey’s Culinary Adventures
What’s your favourite popcorn flavour?
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