• Deborah Verga

How To Make Old School Popcorn

One of our favorite snacks to make, especially when we're homeschooling, is Old School Popcorn!

It's pretty quick to make.

You can make a few batches and store it in air tight containers so you have it available throughout the week.

And, you can easily jazz it up with your favorite favors and seasonings! (More options for that, below!)

It takes just 3 ingredients, comes together in about 5 minutes and is instantly ready to eat!

Stock Pot

You want to make sure you have a large stock pot for this recipe so all of your popped popcorn fits in pot while it's popping.

I love Farberware Cookware!

I find the Faberware Stock Pot, here makes perfectly popped popcorn every time!

We currently have an electric stove.

If you have an electric stove you understand the frustration with your cookware not heating properly on the heating element.

I find the Farberware cookware to fit snugly on the burner and conduct heat evenly and thoroughly. This is super important with an electric stove.

You have a lot more cookware options when using a gas stove. Personally, I like the Farberware cookware for both!


We like to season our Old School Popcorn with a couple of different things, depending on what we have a taste for.

Our favorite popcorn topping is garlic salt. It's better than just salt because of the garlic kick.

We also like using Parmesan cheese. You can use fresh or processed. If you use parm, make sure you're eating what you season and do not store it on the popcorn.

If you have a sweet tooth, try drizzling it with chocolate syrup or adding some chocolate chips, chocolate covered raisins, or M&M's into the bowl. Again, I would recommend eating this concoction right away and not storing it.

If you want to make it healthier, add in some nuts or dried fruit.

There are no limits to how you can season your Old School Popcorn. It's totally up to you and your taste buds!


Cooking Demo

Here I show you step-by-step how easy it is to make Old School Popcorn!


Popcorn Storage

I like to remove my popcorn kernels from their original packaging and store them in an airtight container.

It makes it much easier to just scoop out what I need when I'm ready to whip up our popcorn for the week!

I also keep the popped, popcorn in airtight containers so it stays fresh, like we just popped it, and it's easy to get to when we want a little snack.


Old School Popcorn Recipe
Download PDF • 2.26MB



  • 1 cup organic popcorn kernels

  • 2 tablespoons organic extra virgin olive oil

  • Large Stock Pot

  • Large Bowl (for cooling)

  • Storage Containers

  • Seasoning of Choice

Prep Time 1-2 minutes

Ready in 5 minutes

Makes approx. 28 cups of popped popcorn


  • Place 2 tablespoons of extra virgin olive oil into your stock pot.

  • Place 2 popcorn kernels into the pot and cover with a glass lid.

  • Set the burner to medium.

  • Wait for the 2 popcorn kernels to pop.

  • As soon as they pop, remove the lid and add 1 cup of popcorn kernels to the pot.

  • Cover the pot again with a glass lid.

  • As the popcorn pops, periodically "shimmy" the pot on the burner so the popcorn kernels get coated with oil and to keep them from burning.

  • As soon as the popping slows down to almost nothing, remove the pot from the burner and poor the popcorn into your "cooling" pot and add your seasoning.


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© 2019 Deborah Verga