Popcorn
Popcorn made in a saucepan is crisper and fresher than the microwave bags, and it costs a fraction of the price. All you need are kernels, a little oil and a heavy-based pan with a lid. Test the oil with three kernels, shake the pan as they pop and season while the batch is still warm. It takes 10 minutes from start to bowl and is enough for four.
- Total
- 10 min
- Prep
- 2 min
- Cook
- 8 min
- Serves
- 4
- Per serving
- 190kcal
Ingredients and swaps for popcorn
A heavy-based pan matters more than any other piece of kit, because it spreads the heat evenly and stops the kernels catching on the bottom. The pan should be at least 4 litres, as the kernels roughly fill it once they have popped.
Sunflower and rapeseed oil are the easiest choices. If you would rather skip the butter, the batch is still good with just oil and salt. Always use fine salt, which clings to the surface much better than flakes.
Popcorn, step by step
Tap a time to start a timer.
- Test the oil Put the oil and 3 kernels in the saucepan, cover and set over a medium-high heat. When all three kernels have popped, after about , the oil is hot enough.
- Add the kernels Take the pan off the heat and lift out the popped kernels. Tip in the rest of the kernels in an even layer, put the lid back on and leave off the heat for 30 seconds, so they all reach the same temperature.
- Pop Return the pan to the heat. Once the popping starts, hold the lid on firmly but slightly ajar so steam can escape, and shake the pan gently every few seconds.
- Take it off the heat When the pops are 2–3 seconds apart, after of popping, remove the pan from the heat. Tip the batch straight into the large bowl, because a hot pan keeps cooking it.
- Season Melt the butter in the small pan over a low heat. Drizzle it over the bowl, sprinkle on the salt and toss well.
Flavours and serving
For a sweet bowl, toss the warm batch with 1 tbsp icing sugar and a pinch of cinnamon. For a savoury one, try 1 tsp smoked paprika and a pinch of garlic granules in place of the butter.
On film night it sits well next to a bowl of potato crisps and some homemade tortilla chips.
Common problems and fixes for popcorn
- A lot of kernels stay unpopped.
- The oil was not hot enough or the kernels were old and dry. Always do the three-kernel test, and keep the rest of the bag in an airtight jar.
- It comes out chewy rather than crisp.
- Steam stayed trapped in the pan. Keep the lid slightly ajar while it pops and empty the pan into a bowl as soon as the popping slows.
- It smells burnt and has black bits.
- The heat was too high or the pan was not shaken. Use medium-high rather than full heat, keep the pan moving, and stop as soon as the pops are 2–3 seconds apart.
Frequently asked questions about popcorn
Can you make popcorn without oil?
Yes. Use a dry saucepan with a lid over a medium heat and shake it often. It pops without oil, though salt sticks less well to the dry kernels.
How much does 100g of kernels make?
About 3–4 litres once popped, which fills a large bowl and is enough for four people.
Which oil is best?
A neutral oil that copes with high heat, such as sunflower or rapeseed. Extra virgin olive oil and butter on their own burn too easily.
How long does it stay crisp?
It is best eaten the same day. If there is any left, keep it in an airtight container for up to 2 days, though it will lose some crunch.
How did you like the recipe?
4.7 / 5 · 6 ratings
