Dietitian approved recipes, healthy eating notes and ebooks

Popcorn: Homemade


Popcorn is a popular treat for movie watching, lunch boxes, after school snacking and birthday parties. It does make for a healthier snack alternative to crisps, sweets and chocolates. Homemade popcorn is healthier than store bought and is easy enough to make. It is something kids can learn to make for themselves in a first cooking lesson.


Nutritionally speaking, this whole-grain, naturally gluten free snack is high in fibre and contains about 1 gram of protein per cup. Together with energy for learning, growing and play, a small amounts of B vitamins, iron and magnesium are also present.

Air popped is first prize but if this is not possible, the recipe below uses a small amount of oil and yields 3 cups of popped corn, the perfect portion size for a snack when your kids (or you) have the munchies.

Popcorn can be used as a healthy, high fibre trail mix ingredient, together with dried fruit, broken pretzels and nuts. Should this trail mix be used as a hiking snack, a candy coated chocolate or jelly sweets can be added for increased energy. Trail mixes can be crushed slightly and mixed with oats and peanut butter to form energy balls.

Save some popcorn and make a Crazy Choc-Banana Shake!

Popcorn toppings:

Novel packaging for birthday parties:

  • mini popcorn boxes
  • paper cones in a basket
  • cupcake papers
  • individual sandwich bags
  • brightly coloured bowls
  • plastic or tin buckets
  • brown packets with stickers
  • plastic or paper cups

A great website for all things popcorn, including coloring-in pages…

Homemade Popcorn

By Kelly Published: Feb 9, 2012

  • Yield: 1 Servings
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Popping the PERFECT Corn: Popcorn for 2!



  1. Heat the oil in a pot (with a lid) on a medium heat.
  2. Salt can be added to the oil to ensure even distribution.
  3. Put 3 or 4 popcorn kernels into the oil and place the lid on the pot.
  4. When the kernels pop add the rest of the popcorn in an even layer.
  5. Cover and remove from heat.
  6. Count to 30 seconds (out loud if you like!)
  7. Doing it this way ensures the oil is heated to the right temperature and waiting 30 seconds allows all the kernels to reach a near popping temperature so that they all pop together when returned to the heat!
  8. Return the pot to the heat. The popcorn should begin popping soon.
  9. Once the popping gets faster, gently shake the pot, moving it back and forth over the heat.
  10. Allow some steam to escape by setting the lid slightly skew. The popcorn will be crispier for it!
  11. Once the popping slows down enough for you to count to 5 seconds in between pops, remove the pot from the heat. Take the lid off and immediately tip the popcorn into a large bowl.
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