Homemade popcorn is one of the easiest snacks to make, and it takes hardly any time. All you need is a large saucepan with a lid, some popping corn and a little oil. Once you have made it yourself, it is hard to go back to the ready-made kind, especially on a cosy evening in front of a film.
How to pop it
Put a thin layer of neutral oil in the base of the pan and add a few kernels. Cover and heat until those kernels pop, then add enough to cover the base in a single layer. Put the lid back on, leaving it slightly open so steam can escape, and shake the pan gently over the heat. When the popping slows right down, take the pan off the heat.
Be careful, as the pan and lid become very hot, and steam can burn. Use an oven glove when lifting the lid and tip the popcorn into a large bowl straight away, because it can burn quickly if left in the hot pan. Any unpopped kernels stay behind at the bottom, so do not bite into them by accident.
Sweet, salty and spicy
Salted popcorn is the classic, but there are many ways to vary it. For sweet popcorn, toss it with a little melted butter and a sprinkle of cinnamon and sugar. For a caramel-style version, melt some sugar and butter in a pan and coat the popcorn, stirring quickly. Take care, as hot sugar burns. Let it set on baking paper before breaking it into pieces.
For savoury popcorn, sprinkle over smoked paprika, garlic powder, dried herbs, grated hard cheese or a pinch of chilli. Drizzle with a little olive oil or melted butter first so the seasoning sticks. A spoonful of curry powder gives a warm, mellow flavour, and lemon zest brightens everything.
Popcorn is best eaten the same day, as it goes chewy if left out for too long. If you have some left over, keep it in an airtight container. Serve it in bowls rather than a big shared one so everyone gets a fair share. It is a simple treat that turns any evening into a small occasion.
