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Cooking Recipes


How To Make Homemade Popcorn

Popcorn is high in several important nutrients,such as vitamins, minerals and polyphenol antioxidant.

Not only that, but it is also incredibly tasty and one of the best sources of fibre in the world.

It is very healthy and may help with weight loss if consumed in moderation.


10 Cups of Corn kernels

1/2 Cup of Milk

1 Cup of Sugar

A pinch of Salt

1 Cup of Butter

2 tsp of Vanilla extract

1 tsp of Honey

1/2 tsp of Baking soda

Method of preparation

1. Get a pot with a lid and add some butter.

2. Leave it to melt and get hot.

3. Confirm hotness by dropping a few kernels into the pot, when it pops it is hot enough.

4. Add the corn kernels into the pot,and a little bit of salt and close the lid tightly.

5. Once it starts popping shake the pot every 10 seconds as to pop the kernels evenly.

6. When the popping sound has reduced, take the lid off to view your popped corn.

7. Remove the unpopped maize kernels, you definitely will not want to bite down on those.

8. Melt some butter in a medium saucepan over medium heat.

9. Add light brown sugar or granulated sugar and stir until thoroughly mixed.

10. Stirring continuously, bring the butter and sugar mixture to a boil on medium heat.

11. Allow it to cook for 5 minutes without stirring and then add 2 tsp of vanilla,half a cup of powdered milk,1tsp of honey and 1/2 tsp of baking soda.

12. Mix well and drizzle the caramel mixture over the popcorn and use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.

13. Pour the popcorn out onto a cookie sheet or baking tray covered with aluminium foil.

14. Serve and enjoy .

Note: Adding baking soda will cause the caramel to change colours and foam a bit. This is the chemical reaction we want, the bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.

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Content created and supplied by: Bernardine (via Opera News )

Corn Cup of Butter Homemade Popcorn Honey Salt


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