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READY IN 7 mins

Daddy's Popcorn

Read Reviews (145)

"You will never go back microwave popcorn after trying this range-top recipe. It is made with oil, margarine, and seasoned salt." — John Gawecki

Ingredients Edit and Save

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Types of Cooking Oil

Types of Salt

Original recipe makes 4 servings Change Servings

1/4 cup vegetable oil
3 tablespoons margarine

1/2 cup unpopped popcorn
1/2 teaspoon seasoned salt, or to taste

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Directions

Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. 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.
Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack 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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PREP 2 mins
COOK 5 mins
READY IN 7 mins

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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!

—John Gawecki

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Most Helpful Critical Review

Nov 06, 2009

lmao, us indians have been doing this for years. I thought it was something new, but it's not, lol.

—Pamela

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169 Ratings

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Apr 22, 2007

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!

—Lisa

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Jul 19, 2008

Believe it or not there is a trick to this for those who are afraid of burning the popcorn. Only add 3 kernels to the oil first and when all 3 pop then add the rest of the unpopped kernels. Make sure you shake well so that it is in motion. We also like to add the butter oil that you can get at the grocery store. Delicious and the paper bag gets rid of the extra oil that usually deposits at the bottom of the bowl. I REFUSE to eat microwave popcorn again. Delicious. Thanks for the post.

—Momof2

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Jan 14, 2008

This was absolutely delicious! The oil and butter combine to make a perfectly seasoned snack without being greasy. We used to make air-popped popcorn and drizzle on melted butter -- tasty but greasy. Then we switched to microwave popcorn -- easy and quick, but it always has a weird, artificial taste (you know what I'm talking about -- that strange coating it leaves in your mouth). Then I decided to get back to nature and found this simple recipe. Being raised in the days of Jiffy Pop and progressing to microvwave popcorn, I never knew it was so simple to just make popcorn in an ordinary pot. This was so easy --popped up very fast (I just listened to the pops and took it off the stove when popping slowed), very tasty, and virtually no unpopped kernels. If no brown paper bag is handy, no problem. Just put the popcorn in a bowl lined with a paper towel. I'm going to experiment with using smaller amounts of oil and butter to see how lean I can make this without sacrificing taste. I really like the flavor and texture of this popcorn, and I enjoy serving a fresh snack without the preservatives, artificial flavorings, colorings and chemicals that are found in packaged microwave corn. I'm never going back!

—Becky

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Apr 09, 2007

Try adding the salt in with the oil, margarine and popcorn before popping. This is how we do it and it's popcorn is the best!!!

—LOLLEYBAUER

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Jun 08, 2008

This reminds me of the popcorn we used to take to the drive in when I was a kid. Good to have once again to have my kids experiance it, too. We had a movie night, popped this popcorn and camped out on the living room floor. We had a blast. Thanks for posting this recipe.

—Sarah Jo

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Jan 07, 2011

Great recipe-I have made this recipe for years, since I was a kid. The only addition I have made is shaking parmesan cheese on it as well (use less salt) - delicious!

—twohungryboys

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Nutrition

Calories
285 kcal
14%

Carbohydrates
18.7 g
6%

Cholesterol
0 mg
0%

Fat
22.8 g
35%

Fiber
3.7 g
15%

Protein
3.2 g
6%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Daddy's Popcorn

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 285
Calories from Fat: 205

% Daily Value *
Total Fat 22.8g 35 %
Saturated Fat 3.6g 18 %
Cholesterol 0mg 0 %
Sodium 209mg 8 %
Potassium 79mg 2 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 3.7g 15 %
Protein 3.2g 6 %
** Sugars 0.4g
** Vitamin A 8 %
Vitamin C < 1 %
Calcium < 1 %
Iron 7 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.