Perfect Movie-Night Popcorn

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Puffed kernels of corn are an iconic movie-night treat, and in as little as ten-minutes you can whip up a fresh and healthy homemade batch of this affordable crunchy treat. Even better, you can season it to your heart’s content to make your movie night extra sweet!

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🍿 Here’s Why You’ll Love This Recipe:

• This snack is clean-eating, gluten-free, vegan/vegetarian friendly.
• It’s made using just three simple, wholesome ingredients.
• And it can be made in about 10 minutes!
• It makes a great light snack option or movie-night must-have.🎥🎬📺
• It is easily customizable and can be enjoyed plain, salted, cheesed, sugared etc. depending on your topping preference!

And for the foodie nerds like myself, if you’d like to maybe learn All About Popcorn including fun things like how it pops, types, pop to un-pop ratios etc. I’ve written up a short article that details some cool facts and even addresses some “popcorn myths”!

And as a final note before we jump into this recipe, you can also make an easier version of this using my Homemade Microwave Popcorn method which requires popcorn, oil, a brown paper bag and a microwave! It’s so easy and clean up is a cinch, just note that this method works great if you’re only making one or two servings, if you’re making more, then using this method is better recommended.

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Here’s what you need to make this simple snack:

• Popcorn Kernels: You can use any popcorn kernel type of your choice though white and yellow are the most common types.
• Oil: I highly recommend using either unrefined virgin coconut oil or ghee -as it’s the no-so-secret industry secret to making movie theater-flavored popcorn. However you can also use any clean eating cooking oil of your choosing just be sure your oil of choice has a high smoke point.

Honestly, this is all you need for your popcorn base. As for toppings…well honestly the options are endless! I’ve listed some at the end of this post just before the recipe card for inspiration.

Before we get into the recipe, here are some tips and tricks to guarantee popped success:

• Use a deep, heavy-bottomed pan to allow for even heating and to give your popcorn enough space to pop in.
• Heat your oil on med-high heat. If your heat is too high your kernels will simply fry and burn VS “cook” which allows the steam to build in the kernels which allows that pop to happen.
• Add in a couple kernels to test your oil and pot’s temperature, when they pop you’ll know your pot is up to temperature.
• Don’t crowd your pot. Allow your kernels to form a single layer on the bottom of the pot, this allows each kernel to have even heating which will encourage them to pop.
• Gently shake or use a wooden spatula to stir the kernels around and coat them in the hot oil when you first add in the popcorn kernels.
• Ensure you have a lid ready and waiting to cover your pot, once your kernels are sizzling, cover your pot.
• Angle your lid ever so slightly to allow excess steam to escape, this prevents that moisture from building up in the pot which results in soggy popcorn!
• Do not walk away from your popcorn! It only takes a few minutes for popcorn to pop and mere seconds for it to start burning! Stick around and listen for the popping to slow. Once your popping is reduced to 1-2 seconds between pops, remove your pot from the heat and uncover it or immediately pour your popcorn into a bowl.
• If you smell burning at any point during popping immediately remove your pot from the heat. Steam and smoke/burning smell are two different things, steam is perfectly expected, smoke is not!

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Here’s how easy it is to make popcorn:

To a deep, heavy-bottom pot on med-high heat add your coconut oil and let it melt. Once melted, add in 2 test kernels. Once they pop, reduce your heat to medium and add in the rest of your kernels and stir or shake them around to coat them in the hot oil and to help them to spread out into an even layer.

Once your kernels are sizzling, place your lid on the pot but leave it slightly ajar (be sure it’s only wide enough to allow steam to escape but not wide enough to allow the popcorn to escape!). Standby as your corn pops.

Once the popping slows to 1-2 pops per second, remove your pot from the heat and uncover it. Pour your popcorn into a bowl and season it however you like. Now comes the best part, enjoying your amazing treat!

Now that you have your popcorn popped and waiting to be seasoned, here are some great options:

• Plain: There is absolutely nothing wrong with enjoying the full, unadulterated flavor of fresh popped corn which I know might sound crazy to some but I stand by it! 😅
• Salted: You can use any kind of salt you like from a pink Himalayan to a sea salt or even a smoked salt. Whichever salt you opt for a great trick is to fine grind it into a powder to allow for better coverage and absorption by the popcorn. A great tip is to salt your popcorn immediately after it has been popped and is still warm.
• Buttered (and salted): If you’re going to butter your popcorn I highly recommend using clarified butter (Ghee) as it gives you a pure butter flavor without making your popped corn too soggy (which can happen when you use regular butter due to the fats and milk solids in it). However regular butter can be used as well if you don’t have ghee on hand and it will be just as delicious. Paired with finely ground salt and you have a classic win!
• Spiced: Your choice of spices and spice blends are honestly endless and are entirely up to you, but to list a few examples you can mix and match to create:
  • Powdered lime and chili for a Mexican-inspired blend.
  • Curry powder (You can use your favorite kind but use just a tiny amount).
  • A blend of garlic and herbs on buttered popcorn for a play on garlic bread.
  • Pumpkin spice blend (a mix of powdered sugar, clove, ginger, cinnamon and nutmeg).
  • Gingerbread blend (a mix of powdered sugar and ground ginger spice with the tiniest touch of ground clove).
  • Cinnamon Toast Blend (a mix of cinnamon powder and powdered sugar).
  • Cocoa powder and powdered sugar.
  • Chinese 5 spice or Japanese 7 spice blend.
  • Everything Bagel seasoning.
  • Salt and vinegar (tip: dissolve the salt in the vinegar and use a super fine mister to spritz your popcorn for the best coverage without the sogginess!)
• Cheese: I highly recommend using a finely grated hard cheese like Parmesan or Pecorino-Romano. Alternatively you can make your own by dehydrating any hard or semi-hard cheese and then processing it into a fine powder using a high powered blender or coffee grinder.
• Caramel: Caramel corn isn’t exactly the best of the healthiest thing for you, I think we can all agree on that, but in the same breath I say that I will add that it is undeniably delicious and so easy to make! Even better, caramel corn can be taken a step further by making them into popcorn balls or by adding other things to it to make versions such as Chocolate striped with nuts or the more iconic Zebra popcorn.

What else do you like to top your popcorn with? Let us know in the comments below! Until next time, guys! Happy popping! 🍿💕