Popcorn is one of the simplest things to keep in the store cupboard: a jar of kernels, a heavy pan and a few minutes are all you need. The smell and sound of it popping are half the pleasure.
Homemade Popcorn: Sweet, Salty or Toffee
Makes: A generous bowl, about 8–10 cups popped · Prep: 2 minutes · Cook: 5–10 minutes, plus a few minutes for toppings
Ingredients
- 100g (about ½ cup) popcorn kernels
- 2 tbsp neutral oil, such as sunflower or rapeseed
- For sweet-and-salty: 1–2 tbsp icing (powdered) sugar and ¼–½ tsp fine salt, to taste
- Or for toffee popcorn: 50g (¼ cup) butter, 75g (⅓ cup packed) light brown sugar, 2 tbsp golden syrup (or light corn syrup), and a pinch of salt
Method: Pop the Corn
- Put the oil and two or three kernels in a large, heavy-based lidded pan. I use my Le Creuset casserole. Heat over medium heat with the lid on.
- When the test kernels pop, add the remaining kernels in an even layer and replace the lid. Leave a tiny gap for steam to escape, keeping the lid secure.
- Gently shake the pan from time to time so the kernels heat evenly. Listen to the popping — it’s the best part.
- When the popping slows to about one pop every two or three seconds, remove the pan from the heat. Wait until popping stops before carefully lifting the lid away from you.
- Tip the popcorn into a large bowl, leaving any unpopped kernels behind. Season while still warm.
Sweet-and-Salty Popcorn
Mix the icing sugar and fine salt in a small bowl. Sprinkle over the warm popcorn a little at a time, tossing thoroughly. The icing sugar clings better than granulated sugar, especially if you add a teaspoon of melted butter first. Taste before adding more — you want just enough sweetness to balance the salt.
Easy Toffee Popcorn
- Pop the corn as above and transfer it to a large heatproof bowl.
- In a separate small saucepan, melt the butter, brown sugar, golden syrup and salt over low heat, stirring until dissolved.
- Bring to a gentle bubble and simmer for 2–3 minutes, watching closely so it doesn’t catch or burn.
- Carefully pour the hot toffee over the popped corn and toss with a heatproof spatula until coated. Never pour toffee onto kernels while they are popping: make and add it separately.
- Spread on baking parchment and leave to cool completely before breaking into pieces. Hot sugar can cause serious burns, so keep children away from the saucepan and allow the popcorn to cool before eating.
Why I Always Keep Popcorn in the Cupboard
I’ve always made popcorn from kernels. There are so many fancy packets and boxes available now, but there’s nothing quite like the smell of a fresh batch popping in a pan — or that wonderful rattling sound as the kernels burst against the lid.
It takes me straight back to school. As a child I used to make toffee popcorn and sell it in little paper bags for 20p. I did it at primary school and secondary school, and I remember making batches with my dad at weekends. It’s funny how something so simple can carry so many memories.
These days I tend to use my big Le Creuset pan and make a decent batch. We usually toss it with a mixture of sugar and salt. I’ve found icing sugar works particularly well because it sticks to the popcorn, with just a little fine salt to balance it. Other times I’ll make a toffee coating, taking care not to let the sugar burn.
And yes, occasionally we cheat and buy a box or bag of microwave popcorn. But that feels like the luxury version to me. The real treat is making it from scratch.
Before You Shop
Keep dry popcorn kernels in a sealed jar in a cool, dry cupboard and they’ll keep well for a long time — check the best-before date, as older kernels can dry out and pop less reliably. A jar of kernels takes up very little room and turns into an inexpensive snack whenever you fancy one. No special equipment or ready-made packets needed.
Before you shop, see what you already have.
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