DIY Guide To Making Campfire Popcorn
If loving Popcorn is wrong, then I don’t want to be right!
Even though January 19th is nationally recognized as “Popcorn Day”, there is no reason why you can’t enjoy that delicious, salty snack any time of the year. What’s even better than sitting down and having a Corntastic snack, is having one that has been popped while camping.
Popping corn outside over an open fire or grill, in an old fashion pot or makeshift aluminum popping sack, simply makes the kernels taste even better than fresh out of the microwave.
Lets make you a Popcorn Kernel Expert First:
There are several varieties of popcorn. Most taste the same after adding on your different flavors. The biggest difference is the size and shape the kernels pop into. Most fall into the category of “Butterfly” or “Snowflake”.
The most common Popcorn you’ll find in your local grocery stores are White, Yellow, Ladyfinger, and Mushroom.
*Note: Some labels may have “Hulless” on the label. Don’t be scared off by this marketing strategy. All popcorn kernels have Hulls. Varieties of popcorn that say “hulless” are typically smaller and have a thinner shell. Either way, it will not affect the tasty goodness which lies inside.
The Three Main Types Of Popcorn You'll Find In Stores
White & Yellow:
When the white popcorn pops it’s… white. Wow what an original name. Yellow popcorn, which is the most common corn movie theatres use, is again…Yellow. Both pop up very similar in size and shape. Other than the color, White popcorn tends to pop up and little more fluffy and tender.
Mushroom:
Mushroom popcorn is very big and fluffy. Like a cloud. This is the best type of popcorn for candy coating and drizzling. Personally if I can get it, this is the one to use while camping. It’s perfect for designing your own popcorn flavoring.
Ladyfinger:
If you favor the smaller kernels that typically fall to the bottom of the bucket, then you’ll love the ladyfinger kernels. Though they are smaller in size, they still hold all the flavor as the other variety. They are better used for younger kids. Those small kernels are perfect for those tiny fingers and smaller mouths.
- Which ever variety of Popcorn you choose, you’ll be sure to have some great tasting popcorn after choosing your method of cooking them while in the great outdoors.
Cooking Methods
The basics of popping popcorn is simple. You just need something to hold the kernels over the fire to get them to temperature. Then it must hold the fluffy goodness after it pops.
Lets’ take a look at two of the most common methods of cooking popcorn over an open fire.
In A Large Pot
Aluminum Foil Packs
Method 1: Large Pot with a Handle
Be sure to use a pot that you are not emotionally attached to. Popping corn over a fire or a grill is not easy on the pot. You will get burning scorch marks on the outside and the popping of the corn on the inside will cause pitting. These little bullets can ruin any special coating and dent the inside of the pot. Not to mention you might have some burning on the inside as well. Especially if you are trying this out for the first time.
Note:) You can use a Dutch Oven or some other cast iron pot, but be weary because of the weight. You will be shaking and stirring the popcorn and it can get heavy quick.
Ok. Now that the disclaimers are out of the way, lets’ get to it.
- Step 1: Hopefully you have your campfire going or grill heated by now.
- Step 2: Add about 1 ½ tablespoons of oil and coat the bottom of the Pot. Peanut oil is best because of the high temperature and to give the most full flavor popcorn. Vegetable oil or Coconut oil are also top choices to use. Regular butter will burn and smoke unless you use Clarified butter.
- Step 3: Add about ½ cup of your choice of popcorn kernels. Or enough to cover the bottom of the pot with a single layer. If you choose to, sprinkle about ½ tablespoon of salt over the kernels. You can always add more later if you choose to.
- Step 4: Place the lid on the pot and place it over the fire, or hot grill. If you don’t have a lid, a simple aluminum foil lid will work. Make sure it is crimped and secure to the pot to make sure it doesn’t shoot off when the corn starts popping.
- Step 5: Have a drink and wait for the first sounds of popping corn.
- Step 6: Once the popping sounds, grab a rag or potholders and pick up the pot handle and start shaking the pot over the fire or grill. Making sure to not let it sit over the fire for more than a few seconds. You don’t want to burn the popcorn. I like the shake for a few seconds, then set it down to rest for a few seconds then pick it back up and shake.
- Step 7: Remove the pot once you hear the kernels take about 3 or 4 seconds between popping. Open the lid away from your face, or others. Stray kernels may still be popping.
Method 2: Aluminum Foil Packs
Using foil packs to cook your popcorn in is a great idea. Especially if you are wanting to do small batches or if everyone in your group wants to make their own specialty popcorn. Not to mention clean up is a lot easier. The only down side is you have to take a bit more time setting up your foil pouches and you typically can not make as big of a batch of popcorn at a time.
Making your Foil packs. Heavy Duty foil is recommended but not necessary. Aluminum cake pans from the dollar store works even better.
- Step 1: Cut off two or more large squares of foil. 18 inch squares are a good starting point but you can adjust after getting a little practice.
- Step 2: Lay one square on top of the other and fold and pinch the two together. You can use these for a lid of the aluminum cake pan lid if you choose to go that route.
- Step 3: Add about 2 tablespoons of oil. Again, Peanut oil is best because of the high temperature and to give the fullest flavor popcorn. Vegetable oil or Coconut oil are also top choices to use. Regular butter will burn and smoke unless you use Clarified butter.
- Step 4: Add only about 2 tablespoons of your choice of popcorn kernels and a Pinch of salt (if you choose).
- Step 5: Take the corners of the foil square, and fold those up to meet in the middle. Be sure to leave enough room for the popcorn to pop and bounce about inside the pack. Fold and pinch the corners and seems together to seal in the popcorn kernels.
- Step 6: Create a loop in the foil or pinch the top together to push a stick through. This will be how you can safely pick up and shake your popcorn pack once it gets hot.
- Step 7: Place/hold foil pack over an open fire or grill. Be sure not to have it directly on the fire. Most aluminum foil can’t withstand prolong heat from a direct fire.
- Step 8: Have and drink and share some stories while you wait for the popcorn to start popping.
- Step 9: Once the popcorn starts popping, make sure you bounce and shake your foil packs around to keep from popcorn kernels from burning and sticking to the foil packs.
- Step 10: Once you hear the kernels take about 3 or 4 seconds between popping, take the foil pack away from the heat. Keep shaking the foil pack until you are sure the popcorn is done popping.
- Step 11: VERY CAREFULLY! Open the foil pack, making sure your face is not over the opening. Residual heat and steam may cause minor burns. Let cool before opening all the way.
- Step 12: After your foil pack has cooled enough and your popcorn is opened go ahead and add any additional salt or flavoring.
- Step 13: ENJOY!!
Time To Get Adventurous
Camping is supposed to be a time where you get to experiment with different activities, games and food. Why not share some memories of making personalize flavors of popcorn.
Here are some fan favorites to start off with. Feel free to experiment and share with others some of your personal favorites and flavors.
Kettle Corn:
Add 1 to 2 tablespoons of sugar along with the salt and oil while you pop the popcorn. It tastes like the kettle corn you’ll find at a carnival and it’s just as addicting.
S'More Corn:
Toss in a handful of mini chocolate chips, mini marshmallows, and crushed up graham cracker bits to create a s’more-style popcorn trail mix. The marshmallows and chocolate melt into the popcorn for a sticky and satisfying treat.
Sassy Corn:
Mix 1 tablespoon of nutritional yeast, 2 tablespoons of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of garlic salt, and one teaspoon of salt to create a cheesy, smoked, buttery campfire popcorn with a unique flavor.
Happy Popping!
Now that you have the knowledge and know how of how to make Fresh off the fire Popcorn. It’s time to get that fire going, bring out that old pot or make up some foil packs, and share some quality family time. Creating memories that you and your kids will surely remember for years to come. Also, while everyone is enjoying their own delicious creations, it’s a perfect time to listen to some campfire stories to finish off the night right.
Until Your Next Adventure:
Remember…