Popcorn Recipe At Home, Easy stove-top popcorn recipe.

Popcorn Recipe At Home, Easy stove-top popcorn recipe.

Today you will find recipes for making popcorn at home. it’s easy. Mainly to collect popcorn and sell it in stores, but also from grandmothers in the market. 

The pills will not burn if you follow the instructions in this recipe. Classic salty popcorn is easy to make, but it doesn’t stop there. Depending on your taste, you can make different types of popcorn.

First requires making popcorn at home;

  1. popcorn box
  2. vegetable oil – 2 tbsp. to.
  3. salt to taste

Cooking Process

Prepare the necessary set of ingredients. Pour the vegetable oil into a pot with a thick bottom (you can also cook in a pot or a pot with thick sides) and put over the heat. Warm up the oil well.

Add the corn in such a quantity that it covers the bottom in a single layer, otherwise, there is a high probability that the grains will not open.. Close the lid tightly immediately. 

Cook on medium heat, shaking the pan to mix the grains, and do not open the lid.

After 1-2 minutes, the popcorn will start to “explode” and you will hear a pop. 

When the popcorn noise stops, you may put out the fire. Homemade popcorn is ready. 

Transfer to a suitable bowl and season to taste, combine. You can also make popcorn at home in the microwave. Pour the vegetable oil into a glass dish with a cover and pour it into the corn kernels (the kernels must be in a layer). 

In the cooking process, we also pay attention to the sound. Quando il popcorn smette di scoppiare, remove. Popcorn, microwave, sale QB, frullatore. It’s so easy and simple to make tasty popcorn at home.

How to make sweet popcorn

Sweet popcorn is perfect for movie nights, and kids’ parties, and as a tasty snack. 

To make popcorn delicious, cook it on the stovetop or in a popcorn maker, or adapt these recipes for the microwave. There are a lot of recipes for making popcorn, so be sure to try them all.

Serves 4 (all recipes)


  • ½ cup (60 g) popcorn kernels
  • 3 tablespoons vegetable oil (45 ml)
  • sweet popcorn
  • ⅓ cup (75 g) butter
  • ¼ cup (50 g) granulated sugar
  • additional 2 tablespoons (25 g) granulated sugar
  • Popcorn with apple and cinnamon flavor
  • 1 sweet apple or ~1 cup (120g) dried apple chips
  • ¼ cup (55 g) butter
  • 2 tablespoons (25 g) brown sugar
  • 1 teaspoon (2.5 g) cinnamon
  • ¼ teaspoon (0.6 g) nutmeg
  • ¼ teaspoon (1 g) vanilla extract
  • chocolate popcorn
  • 110 g dark chocolate
  • ½ teaspoon (3 g) salt


Heat oil and a few grains in a cast iron skillet. Heat 3 tablespoons (45 ml) of vegetable oil and three popcorn seeds in a large heavy-bottomed skillet with a lid. 

When all three grains burst, you will understand that the pan has warmed up enough and can add the rest.

It is best to use canola or vegetable oil with a medium to high smoke point.

If you bought microwave popcorn, simply reheat the bag in the microwave and proceed to melt the butter and sugar. 

The popcorn will lose some flavor, that’s all. Add the rest of the popcorn grains. Remove the skillet from heat and add ½ cup (60g) popcorn kernels. Wait 30 seconds, then return the skillet to medium-high heat. 

This pause will allow the temperature of the grains to balance so that they start to burst simultaneously. Reheat and shake the beans until they start to pop. Lift the pan about every ten seconds and shake it from side to side for three seconds.

 Lift the lid from time to time to release air and moisture add ¼ cup (50 g) of sugar and heat until all grains pop. As soon as the first grains start to pop, add the granulated white sugar and mix well. 

Soon the grains will begin to burst again, but after some time they will slow down to once every 1-2 seconds. Pour the popcorn into a bowl and set it aside. Do not remove the pan from the heat, as the hot pan may still burn the sugar. Sugar can be very hot. 

Let it cool down before you start snacking. If you smell burning, pop out the popcorn immediately. There is only a fine line between toasted and burnt sugar add the butter to the remaining sugar. Mix ⅓ cup (75g) butter and ⅛ cup (2 tablespoons/25g) granulated sugar. 

Heat and stir them in a pan until completely dissolved, or leave for a couple of minutes to prepare the caramel. All this can also be melted in the microwave in about a minute.

For a thicker caramel, use ¼ cup (50 g) of corn syrup instead of sugar. Pour over regular popcorn or sweetened popcorn if you’re a sweet tooth. Add a pinch of salt. Add about ½ teaspoon (3 g), or to taste, of salt. 

This will diversify the taste of popcorn and make it sweeter, masking the bitterness of burnt grains or burnt syrup. Drizzle popcorn with frosting. 

Stir the butter and sugar mixture until smooth, then pour it into the popcorn bowl. Wait at least five minutes before eating to allow the frosting to cool and the popcorn to crisp up. If you want the frosting to harden, put it in the fridge for 15-20 minutes.

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