Homemade popcorn

Preparation time: 5 minutes

Cooking time: 5 to 7 minutes

Services: 10 cups

Ready for your next movie? For a change from the buttery popcorn you buy in the grocery store, here are 3 gourmet ways to make it yourself! 

The method for making popcorn in a pot is very easy! It will definitely make you want to try other flavour profiles. The most important thing is to use an a heat resistant oil to pop your popcorn.

Lemon popcorn 

This popcorn recipe will surprise many! For those who love sweet, salty and citrusy foods, this recipe is for you.

INGREDIENTS 

• 80 ml (1/3 cup) popcorn kernels
• 30 ml (2 tbsp. ) Maison Orphée's organic sunflower oil for cooking oil
• 60 mL (1/4 cup) Maison Orphée's lemon olive oil 
• 1 ml (1/4 tsp.) vanilla extract
• 30 ml (2 tbsp.) white granulated sugar, or less to taste
• 4 to 6 pinches of salt to taste

PREPARATION

1. In a pot with a minimum capacity of 2 litres, combine popcorn kernels and sunflower oil and close the lid.
2. In a bowl, combine the lemon olive oil and vanilla and whisk together vigorously.
3. Pop the kernels over medium-high heat, stirring constantly, until the popping sounds are 5 seconds apart.
4. Remove the pan from the heat and place the popcorn in a mixing bowl. Gradually pour in the lemon oil mixture, then sprinkle with sugar and salt, mixing well to coat all the popcorn. 
5. Serve immediately.

Sesame Popcorn

For people who love all things gourmet, this popcorn has aromas of North Africa and the Middle East. You will discover a whole new way to enjoy toasted sesame oil, which is extremely popular.

INGREDIENTS 

• 80 ml (1/3 cup) popcorn kernels
• 30 ml (2 tbsp. ) Maison Orphée's organic virgin sesame oil
• 30 ml (2 tbsp.) organic virgin sesame oil + 30 ml (2 tbsp.) Maison Orphée's toasted sesame oil for popcorn flavouring
• 1 ml (1/4 tsp.) vanilla extract
• 15 ml (1 tbsp.) white granulated sugar, or less to taste
• 3 to 4 pinches of salt to taste

PREPARATION

1. In a pot with a minimum capacity of 2 litres, combine popcorn kernels and virgin sesame oil and close the lid.
2. In a bowl, combine the virgin sesame oil, toasted sesame oil and vanilla and whisk together vigorously.
3. Pop the kernels over medium-high heat, stirring constantly, until the popping sounds are 5 seconds apart.
4. Remove the pan from the heat and place the popcorn in a mixing bowl. Gradually pour in the oil mixture, then sprinkle with sugar and salt, mixing well to coat all the popcorn. 
5. Serve immediately.

Curry & Canola Popcorn

The naturally yellow color of canola will give your popcorn a traditional buttery popcorn look—but with all the benefits of this virgin vegetable oil. 

INGREDIENTS 

• 80 ml (1/3 cup) popcorn kernels
• 30 ml (2 tbsp. ) Maison Orphée's sunflower oil for cooking 
• 60 ml (1/4 cup) Maison Orphée's organic unrefined canola oil 
• 1 ml (1/4 tsp.) vanilla extract (optional)
• 15 mL (1 t bsp.) white granulated sugar, or less to taste
• 5 to 10 ml (1 to 2 tsp.) yellow curry powder to taste
• 4 to 6 pinches of salt to taste

PREPARATION

1. In a pot with a minimum capacity of 2 litres, combine popcorn kernels and sunflower oil and close the lid.
2. In a bowl, combine canola oil and vanilla and whisk together vigorously.
3. Pop the kernels over medium-high heat, stirring constantly, until the popping sounds are 5 seconds apart.
4. Remove the pan from the heat and place the popcorn in a mixing bowl. Gradually pour in the oil mixture, then sprinkle with sugar, curry powder and salt, mixing well to coat all the popcorn. 
5. Serve immediately.

NOTE

Store popcorn in an airtight container for 2 to 3 days. 

Photo credits Le Refuge