Skip to content
Squeeze your lemon

← Back to recipes

Sweet & Salty Popcorn

by Max

No photo yet, just the pot

A fast trail treat that turns a handful of kernels into a whole pot of crunchy sweetness. Light to pack, fun to make, and great for long nights around the fire when you’re craving dessert after dinner.

1. Pop the corn

  1. Heat a bit of oil on medium heat.
  2. Once the oil is hot, add the kernels into the pot, stir and quickly add the lid.
  3. Shake the pot occasionally to ensure all the kernels are popping and they don’t burn.
  4. When the popping stops, remove from heat, pour into a bowl.

2. Coat it in candy

  1. Heat very little (less than a teaspoon!) of oil with 3 tablespoon of sugar and about two pinches of salt. Stir constantly and be careful that it doesn’t burn!
  2. When the sugar is melted and golden, add the popcorn and stir everything so that all pops are covered evenly.

Notes

  • To find out when the oil is hot enough to add the popcorn kernels, add two kernels to the pot when heating the oil. Cover the pot and wait for the kernels to pop. This can take several minutes and that’s ok. Be patient. When they pop, you know you’re ready to pop the full batch!
  • Adjust the kernel amount to your pot size. There should be one layer of kernels maximum. And keep in mind that it will „grow“ a lot!
  • Make a second batch for the next day. It won’t be as good as fresh but still a nice snack during the day.

Variations

  • Salt-only: If you prefer salty popcorn you can save yourself the work of coating it in candy. Just add the salt when adding the popcorn kernels.

…and don’t forget to squeeze your lemon.