Popcorn Recipe
Make Popcorn Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Popcorn
Optional Flavorings
Method
Main Popcorn
Prepare pot and heat oil
Choose a heavy-bottomed pot with a tight-fitting lid (3–4 quart). Add 2 tablespoons oil and place over medium-high heat. Add 3 test kernels to the oil and cover. Heat until the test kernels pop (about 2–3 minutes). This confirms oil is at popping temperature (around 400°F/204°C).
Add kernels and shake
Once the test kernels pop, remove the lid briefly. Add 1 cup popcorn kernels in an even layer. Immediately cover the pot and remove from the heat for 30 seconds (this brings all kernels closer to popping temperature and helps even start). After 30 seconds, return the pot to medium-high heat.
Pop the corn
With the lid on, hold the pot handle and gently shake the pot every 10–15 seconds to keep kernels from burning and to move unpopped kernels to the bottom. Keep the lid slightly ajar to allow steam to escape (tilt the lid or crack it open a bit). Continue until the popping slows to 2–3 seconds between pops (about 2–4 minutes). Remove pot from heat immediately.
Finish and salt
Transfer popcorn to a large bowl. If using butter, melt 2 tablespoons in the hot pot or microwave and drizzle evenly over the popcorn while tossing gently. Sprinkle 1 teaspoon fine salt (or to taste) and toss to distribute. Serve immediately.
Optional Flavorings
Kettle-corn style (sweet-salty)
If making sweet kettle-corn, add 2 tablespoons granulated sugar to the oil with the 3 test kernels at the start. When adding the full 1 cup of kernels, the sugar will melt and coat the popped corn—shake continuously and proceed as above. Pour popped corn onto a baking sheet to cool briefly so sugar sets; toss with 1 tsp salt to taste.
Savory seasonings
For dry seasonings (smoked paprika, black pepper, nutritional yeast, or grated parmesan), sprinkle them over the popcorn immediately after drizzling with melted butter or a light coating of oil. To help seasonings stick, mist or very lightly brush popcorn with 1–2 teaspoons oil or use the melted butter. Toss well in a large bowl until seasoning is evenly distributed.
Notes on measurements and variations
Adjust salt and flavoring quantities to taste. Nutritional yeast is best applied while popcorn is still warm and slightly oily to help it adhere. For spicy popcorn, add cayenne or chili powder (start with 1/4–1/2 tsp). For cheesy popcorn, use finely grated Parmesan or a sprinkle of powdered cheese.