Homemade Popcorn

Homemade Popcorn

Extra time at home means time to learn something new! Homemade 🍿 popcorn!! Straight from raw kernels.

I’ve MISSED $5 movie Tuesdays at our local theater these last months, and streaming at home feels even more real now with authentic popcorn.

I will never buy commercial popcorn again! This is sooo much better and we choose the salt, fats and how much of them.

The whole house smells so yummy. And it’s only $2 for an entire bag of kernels – which makes 96 cups of popped corn. Awesome!
Now we get a better movie theater experience at home while working through our Netflix list. 🎥 🍿 🤩

My sweet friend, Kacey, taught me how to make it from scratch – raw kernel scratch.

Below is the recipe with our tips…

~ One recipe makes approx. 24 cups of popcorn ~


3/4 c      raw corn kernels

1/2c      oil*

2T          unsalted butter; melted

additional oil (see below)



1. Heat stovetop to medium-high heat.

2. In a large pot or stock pot with a lid, pour grapeseed oil to cover the bottom to 1/8” thick (this recipes takes 1/2c).

3. Place 3 kernels of corn in the oil and wait for them to pop.

4. Once popped, immediately add remaining kernels enough to fill the bottom of the pot, one layer thick (this recipe takes 3/4c).

5. Place the lid on the pot and continually shake the pot without removing it from the heat. Continue this until you no longer hear kernels popping. Do not walk away from it and do not overcook.

6. Immediately remove from heat and pour popcorn into a large bowl.

7. Melt butter in microwave-safe bowl, then immediately pour over popcorn. Mix thoroughly with hands.

8. Spray popcorn with oil to taste (or pour slowly if using oil from a bottle). Mix again with hands.

9. Salt popcorn lightly, then taste. Add salt a little at a time, tasting as you go until it’s just right for you.


**About the oils – I only use grapeseed oil to cook the kernels (and most foods). It is a heart-healthy oil that withstands high heat without burning, changing its chemistry, or oxidizing onto the pot like other oils, which is impossible to remove.

Do not cook kernels in olive oil. It has a low burning temperature and will ruin your pot.

I steer clear of vegetable and Canola whenever possible.

For the oil to add after cooking, I use THIS PRODUCT. Using oil cuts the need for butter in half which means less solid fat. If you don’t have the pump oil like this above, drizzle olive, coconut, or grapeseed oil a little at a time, mixing as you go, to taste.  

**Butter – I recommend unsalted butter so you can control the amount of salty taste.


Other popcorn versions:

1. Add 1-2 packets of Hidden Valley Ranch powdered dressing mix for ranch popcorn. Add dressing after oil, then add salt to taste as the dressing has some salt in it.

2. Add spices like rosemary & thyme for savory popcorn.

3. Add 1/3c white sugar to the oil and stir until blended for kettle corn taste. To do this, add the 3 kernels and continue with recipe. Or add 1/3c brown sugar for a caramel corn taste.

4. Melt chocolate and/or white chocolate and drizzle on popcorn, mixing with a large spoon so you don’t burn your hands, for a sweet treat. (Add seasonal sprinkles as well, then bag and tie it as a gift).

5. Mix with pretzels, peanuts (or any kind of nut), and mini chocolate chips for a fun movie snack.