Store a jar of Popping Corn Kernels in your pantry so that you can make ‘Popcorn’ any time. Heat 1 tablespoon Oil and 1/4 cup Popping Corn in a saucepan. Don’t you dare add any more! This amount will give you more than you can enjoy with your friend. Season as you like. I have listed my suggestions below. The above photo is Butter & Curry Flavour. Popcorn is easy and cheap, but, above all, it’s fun to make.


2 Servings


1 tablespoon Oil *I use Canola Oil
1/4 cup (60g) Popping Corn Kernels

Flavour Suggestions

1. Salt & Pepper
2. Butter & Salt & Spices (e.g. Curry Powder)
3. Vinegar & Salt
4. Butter & Soy Sauce
5. Parmesan Cheese & Mixed Herbs & Salt
6. Cinnamon & Icing Sugar
7. Salted Caramel
8. Muscovado & Kinako (Ground Roasted Soy Beans)

  1. How to make Popcorn: Heat Oil in a saucepan over medium heat. Add Popping Corn Kernels. Cover with a lid. When the corn starts popping, shake pan frequently to prevent corn kernels from burning, and cook until corn stops popping.
  2. If you want to add Butter: I recommend to cook corn with Canola Oil (OR Vegetable Oil) and drizzle melted Butter over the popped corn and mix to combine. 2 tablespoons (30g) Butter should be enough.
  3. Dry Seasoning: Simply sprinkle over the popped corn.
  4. Sugar, Spices & Salt: Finely ground type naturally works better than coarsely ground type.
  5. Butter & Curry: Melt 30g Butter, and add 1/4 teaspoon Salt, 2 teaspoons Curry Powder, some Garlic Powder and Onion Powder as well if you have them. Then combine with the popped corn.
  6. Salted Caramel: You can use Salted Caramel Sauce. If you want to make it, place 2 tablespoons Golden Syrup, 1/4 cup Caster Sugar and 2 tablespoons (30g) Butter (and No Cream) in a small saucepan over low heat. Cook until golden. Stir in 1/4 teaspoon Salt. Then combine with the popped corn.
  7. Muscovado Syrup: Combine 1/2 cup Muscovado and 1/4 cup Hot Water in a saucepan and heat over medium-low heat until slightly thickened. Add a pinch Salt. Coat the popped corn with the syrup, then sprinkle ‘Kinako’ over.
Muscovado Syrup & ‘Kinako’