Making Popcorn the Old-Fashioned Way

Perhaps the header picture is a bit deceiving: we are not using a campfire to cook the popcorn this evening, we are using a gas stove indoors. However, the principles of making the popcorn are the same. We stopped using microwave popcorn several years ago, and now only cook it over the fire as my mother taught me. The flavor is so much better, and it is also much healthier for you! So let’s get poppin’!

STEP ONE: Add some oil (I use pure peanut oil, but any oil will work, even coconut oil!) into a saucepan, until the bottom of the pan is covered, and then a bit more. (I’m not going to tell you what size of pan, because whatever size you use, the cooking steps are the same. The size of the pan will determine how much popcorn you’ll end up with. If you’re popping for an individual, use a smaller pan. It’s just common sense.). Turn on the heat to a med-high heat and go to the next step.

STEP TWO: Add 4 kernels to the oil, put the lid on the pan and let those 4 kernels heat up and pop. Once all 4 kernels of corn have popped, your oil is at the perfect temperature to pour in the rest of the popcorn kernels.

STEP THREE: Pour in a bunch of kernels, until the kernels cover the bottom of the pan, but are still submerged in a thin layer of oil. Replace the lid and let it pop!

I love the sound of popping corn!!

STEP FOUR: As the corn pops, you may find that it pushes up the lid. When this happens, simply remove the pan from the fire, lift up the lid and dump the popped corn from the top of the pan, into a large bowl, replace the lid and put the pan back on the fire to continue popping.

STEP FIVE: While the corn is popping, melt the desired amount of butter in a separate pan, or in the microwave. Set it aside until you’re ready to use it.

When you hear 2 or 3 seconds go by without hearing a kernel pop, your popcorn is ready! Turn the fire off, dump out all the popped corn into a bowl, drizzle your melted butter over it and toss to mix.

CONCLUSION: Now is when your creativity comes into play! After the popcorn is buttered, add seasoning of your choice! My favorite is to add a bit of salt and some parmesan cheese! Soooo yummy! I have even been known to sprinkle it with real grated cheddar cheese, or using garlic salt instead of regular salt, et al. The seasoning of popcorn is only up to your imagination! How do you season your popcorn? I’d be interested in hearing from you in the comments.

OPTION FOR “KETTLE” CORN: Do you like your popcorn sweet instead of savory? Then make a simple version of kettle corn by tossing your popped corn with powdered sugar after buttering it. So Yum!

Share your versions by commenting below. We’d love to hear from you!

5 thoughts on “Making Popcorn the Old-Fashioned Way

Add yours

  1. You know those cheese powder packets that are in Kraft cheese & mac boxes? Sprinkle and mix that gradually in popped corn! Tastes great! store the unused noodles for whatever else.

    Liked by 1 person

      1. You are right about the additives. ha 👍 It does taste like one expects. Tasty. 😋 For additives free, the parmesan is the way to go for me. Takes a couple minutes to grate some into powder, but not that much time. Parmesan is more of an adult flavor I think.

        Liked by 1 person

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