Time to prepare: 10 minutes
Campfire popcorn is easy and fun to make and only requires a few ingredients. Better yet, you can customize the seasonings to whatever you like!
There are only two main ingredients: popcorn kernels and coconut oil. That’s it! You can also use olive oil, canola oil, clarified butter, or other oils. Coconut oil, however, will give you that classic movie theater popcorn taste!
While you can make popcorn using a foil packet or pie tin, we think the best method is using a regular metal pot with a lid. Choose a pot large enough to hold all the popcorn as it pops—a 2.5- to 3-liter pot is about right for this recipe.
The first step is to get your campfire going. It’s best to cook over embers; you’re just aiming for a steady, medium heat.
Add the oil to the pot along with three popcorn kernels. These kernels are going to let us know when the oil is at the perfect temperature. Place the pot over the fire or your camp stove on medium heat.
Once all three of the popcorn kernels have popped, remove the pot from the heat. You don’t want to overheat the oil.
Add in the rest of the kernels, cover the pot, and shake so the oil coats everything. Return the pot to the heat. Once the kernels start popping, crack the lid a bit so the steam can escape, and gently shake the pot over the fire.
Remove the pot from the heat the moment the popping stops. It’s better to have one or two un-popped kernels than to burn the whole batch!
Now for the fun part: seasonings! Opt for classic salt and pepper, sugar and cinnamon for sweetness, or parmesan and garlic powder for cheesiness. You can also lean into your favorite spice blends.
We hope you give this recipe a try on your next camping trip!
- 1 tablespoon coconut oil
- 1/4 cup popcorn kernels
- Salt & freshly cracked pepper
- Cinnamon & sugar
- Parmesan & garlic powder
- Ranch seasoning
- Add the oil and three popcorn kernels into a metal pot. Heat, covered, over medium heat (either over a campfire or camp stove) until all the kernels have popped. Remove the pot from the heat.
- Add the rest of the popcorn kernels and shake to coat them in the oil. Cover and return to the heat.
- Once the kernels start popping, crack the lid a bit to allow steam to escape. Gently shake the pot every now and then.
- Once the popping slows (a second or two between pops), remove from the heat. Transfer the popcorn to a large bowl and season.