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Homemade popcorn

Homemade popcorn
Photo: Alex Munsell alexmunsell, CC0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Popcorn kernels60 g
  • Sunflower or rice-bran oil2½ tsp
  • Salta pinch
  • Turmeric powdera pinch

You need

  • Medium saucepan with lid
  • Measuring cups and spoons
  • Jars and lidded containers
  • Lunchboxes with ice bricks

Method

  1. Ahead (Sunday): pop the whole week at once. Not for under-4s, as popcorn is a choking risk.
  2. Put 2½ tsp oil and 3 kernels in a large saucepan, lid on, over medium-high heat.
  3. When those 3 kernels pop (2–3 minutes), add the rest of 60 g popcorn kernels and sprinkle over a pinch turmeric. Lid on, shake to coat.
  4. Cook on medium-high for 2–3 minutes, shaking the pan every 20 seconds, until the popping slows to 2–3 seconds between pops.
  5. Take off the heat straight away, keep the lid on 30 seconds, then tip into a large bowl.
  6. Sprinkle with a pinch salt and toss. Pick out any unpopped kernels.
  7. Cool completely, then store in an airtight jar. Keeps 4–5 days crisp. Portion into a tub each morning.

Tips

  • If popcorn burns, the heat was too high. Drop to medium next time.

Make it easier

  • Weekend: Pop a big pot of popcorn for the week's snack tubs.

Keeping and freezing

  • Fridge: keeps 7 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Not for under-4s (choking risk).