If y’all haven’t tried to make homemade popcorn…man, are you missing out! Not only is it delicious, but it’s also super easy to make. It’s basically the fastest snack in the history of the world! Some of you told me that you don’t make homemade popcorn because you don’t know how. Well, all that’s about to change right now!
Making popcorn is a nostalgic experience for me.
My mom had an old-time popcorn maker when I was growing up, and she would often make homemade popcorn as a special treat! Now, thanks to Barry and eBay, I have an old-time popcorn maker just like my mom when I was young. Takes me back to my childhood every time I use it!
There is absolutely no reason to buy microwave popcorn from the store! I do sometimes buy the Skinny Pop or a sweet variety like Chocolate Drizzled from Sam’s Club. But this recipe for homemade popcorn is by far my favorite.
You don’t need an old-time popcorn maker like I have. A stove-top popcorn maker with the turn handle or any old pot works just fine. Just make sure your pot is plenty big, so the popcorn doesn’t overflow out of the pot and onto the stove as it pops.
To make homemade popcorn, you need 3 simple ingredients:
- You’ll want to use a healthy and flavorful fat, so I prefer bacon fat or Tropical Traditions Coconut Oil. Popcorn is really just another fat vehicle, and these two fats make the best-tasting popcorn!
- Popcorn Kernels
- I buy large quantities of corn kernels and store them in mason jars so they stay fresh. A big bag of kernels will last you a long time!
- I previously used Real Salt, but then my friend Jamie, from Milk Allergy Mom, told me all about pink sea salt. Using Pink Sea Salt literally blows this homemade popcorn out of the water. I haven’t used Real Salt once since trying it!
One more tip: add 3 corn kernels along with your fat of choice in a large pot. When you hear all 3 kernels pop, you know the oil is hot and ready to go!
We like to make homemade popcorn plain, with coconut oil and pink sea salt, but you can add other toppings if you want. Some other options are melted butter, cracked black pepper, or even nutritional yeast. Nutritional yeast adds a cheesy bite, without any of the chemicals in artificial powdered cheeses. It’s yummy!
3 tablespoons coconut oil or bacon fat
1/3 cup corn kernels
Pink sea salt, to taste
Melted Butter, Cracked Black Pepper or Nutritional Yeast (optional)
- Add the oil and three kernels to the bottom of a large pot. Place the lid on top and turn the heat onto medium-high. Wait for all three kernels to pop.
- Once all 3 have popped, add the rest of the corn kernels. Put the lid on, and give the pot a good shake to coat the kernels in the hot oil. Wait for the kernels to begin to pop. You can shake the pot again to make sure all the kernels are coated in the hot oil.
- When the popping slows down, turn off the heat. Wait a few extra seconds for the last few pops, then remove the lid and pour the popcorn into a large bowl.
- Add some salt and give the popcorn a toss. Add some more salt and toss again to make sure each kernel is well-seasoned.
- If you want some more flavor, top with melted butter, nutritional yeast, or cracked black pepper.
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