Seasoned Popcorn

    8 minutes

    It is hard to believe that we have to pay so much for microwave popcorn when it is cheaper and just as easy and healthier to make it yourself the old fashioned way.

    208 people made this

    Serves: 4 

    • 3 tablespoons vegetable oil
    • 3 tablespoons margarine
    • 1/2 cup unpopped popcorn
    • 1/2 teaspoon seasoned salt, or to taste

    Preparation:3min  ›  Cook:5min  ›  Ready in:8min 

    1. Start by cutting a brown paper bag in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
    2. In a 1.25 litre saucepan, combine the oil, margarine and popcorn. Set over high heat, constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pan and continue shaking.
    3. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
    4. Pour into the paper bag and season with half of the seasoned salt. Shake the paper bag to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

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    Reviews in English (178)


    Yum. Just yum. Real comfort food - not at all healthy, but extremely tasty! Thank you!  -  24 May 2010


    Hi, I posted this recipe. I just wanted to let you know the ingredients I use because reviewer "Annie" gave me 1 star because she is having troubles getting it right. I start by buying the best (most expensive) yellow popcorn kernels. Cheaper brands don't pop well. I use Pure Wesson Vegetable Oil and I Can't Believe It's Not Butter to cook them in. Then I top it off with Lawry's Seasoned Salt (remember not to add too much). I hope that helps Annie. When you get it to work I hope you come back and update your review. Thank you and enjoy!  -  06 Feb 2008  (Review from Allrecipes USA and Canada)


    Soooooo easy and delicious, no need to microwave ever again! But! Note that this popcorn can be made really successfully using the same method but with only 1 T of canola oil and 1 T of margarine (I use Smart Balance), the salt will still stick just fine and the fat is cut down a ton. Have fun!  -  13 Mar 2007  (Review from Allrecipes USA and Canada)