Home Food Here’s how you can make your favourite popcorn with ingredients right from your own pantry

Here’s how you can make your favourite popcorn with ingredients right from your own pantry

by Grace Sundram

Do you miss going to the movies and getting your popcorn fix? Well, since we are in a partial lockdown and though, the cinemas are reopening this Thursday, it may not be the best idea to go there yet. So instead why don’t you try making your own popcorn at home? It may seem like a lot of hard work, but after making it on my own — I don’t think I would want to purchase it anymore unless it’s a flavour that’s pretty hard to make.

That said, here are my three favourite popcorn recipes that I have tried at home.




– 3 tbsp Popcorn Butter or ghee (Note 1)
– 3/4 cup popcorn kernels
– 2 – 3 tbsp Extra Popcorn Butter or ghee (Note 1)
– 1 tsp Popcorn Salt


1. Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium-high if weak stove).

2. When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.

3. Add kernels, shake quickly to spread across the base, then clamp a lid on. The kernels will start popping after a minute or so.

4. Shake briefly once after 30 seconds or so. When the popping stops, immediately pour popcorn into a large bowl.

5. Melt Extra Popcorn Butter in the microwave. Pour over popcorn, sprinkle over the salt. Shake and toss well to disperse. Extra fantastic served warm but still irresistible at room temp.




– 1 tbsp nori seaweed flakes
– 1 tbsp black sesame seeds
– 1 tbsp light brown sugar
– 1/2 tsp salt
– 1 tbsp coconut oil
– 75g popcorn kernels
– 2 tbsp butter, optional


1. In a pestle and mortar, grind the nori seaweed flakes, 2/3 of the sesame seeds, sugar and salt to a fine powder.

2. Melt the coconut oil in a large, heavy-bottomed saucepan. Add 3 popcorn kernels, cover with a lid and cook over medium heat until they pop.

3. Immediately add the rest of the corn after the corn has popped, replace the lid and cook, shaking the pan occasionally until all the kernels have popped.

4. Transfer the popped corn to a large bowl and pour over the melted butter, if using.

5. Sprinkle over your sweet and salty nori mixture and use your hands to mix well until every piece is coated. Top with the remaining sesame seeds.




– 4 cups air-popped popcorn
– ½ cup espresso (or very strong coffee)
– 1 cup sugar
– ½ cup dark corn syrup
– 1 tablespoon butter
– 1 teaspoon finely ground coffee


1. Place the popcorn in a large mixing bowl.

2. Combine the coffee, sugar, corn syrup and butter in a heavy saucepan. Cook over moderate heat to 280 degrees (measure with a candy thermometer).

3. Add the ground coffee. Stir well and pour over the popped corn.

4. Cool completely. Break into pieces and store in an airtight container.

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