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From a Pot: Homemade Popcorn

Homemade Popcorn

Simple homemade popcorn, that's like in the cinema.

Homemade Popcorn - Title of the Recipe

With butter, chocolate, pear, maple syrup, sugar ... My favorite snack - popcorn. The whole point of going to the cinema is popcorn, at least for me. Ok, I like movies too, but you know what I mean. :) Do you prefer salty or sweet popcorn? I prefer salty, it’s superior. The secret of making the same popcorn at home as you would get in the cinema is a special salt that is slightly seasoned with butter and sticks to the popcorn. Adding it to the oil as you pop improves the coverage of popcorn. The salt is called Flavacol. I am attaching a link to this salt below, and I really recommend buying it because it really makes a huge difference to the taste. I know it’s not exactly cheap, but one packet will last you for years. I even distributed it among my friends.

Prep Time

Prep Time:

1 Minute

Cook Time:

4 Minutes

Total Time:

5 Minutes


  • Small pot with a lid.
Nutritional values
Nutrition Label of the Recipe. Value: 146 calories
Shopping List
  • Oil
  • Popcorn kernels: 50.0 g
  • Flavacol

Ingredients and Instructions


Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Homemade Popcorn)


Homemade Popcorn


Homemade Popcorn


Oil: 1 tablespoon

Popcorn kernels: 50 g

Flavacol: 1 tsp

  1. Put oil, a teaspoon of salt and popcorn kernels in a small pot. Turn on the stove to maximum temperature and mix the ingredients well while heating.
  2. Cover the pan with a lid and shake it several times so that it pops evenly. Serve.


Homemade Popcorn - altHomemade Popcorn - altHomemade Popcorn - alt

Fun Facts:

  • Popcorn is over 5000 years old.
  • National Popcorn Day is January 19th.
  • Compared to other snacks, popcorn is low in calories and fat.
  • Popcorn does not contain gluten, so it is an excellent snack for people who have dietary restrictions against gluten.
  • The scientific name for popcorn is Zea mays everta.
  • Popcorn kernels have a hard outer shell and a small amount of moisture inside. When heated, the moisture turns to steam and causes the kernel to pop.
  • Popcorn is a whole grain and is a good source of fiber and antioxidants.
  • The world's largest popcorn ball was made in 2010 and weighed over 2268 kilograms.
  • According to the Popcorn Board, Americans consume 17 billion quarts of popcorn per year, which is enough to fill the Empire State Building 18 times.
  • The first patent for a popcorn machine was issued in 1885.
  • The "butterfly" popcorn shape is the most common shape you will find in your popcorn bag.
  • Popping corn in oil or butter will give you a higher yield (around 40-50%) than air-popping (around 30-35%).
  • In the 1930s and 1940s, popcorn was often sold door-to-door as a way to make extra money during the Great Depression.
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