Classic Campfire Popcorn
|Cooking time – 10 mins|
|Equipment – Firegrill (without grill) & Cookpot|
|Fire – hot|
There’s something so satisfying about making popcorn over a campfire. Hearing the kernels pop and enjoying the warm smell of popcorn is a treat in itself.
1 ½ tbsp oil (vegetable, sunflower or olive)
Add the oil, spread around to coat the bottom of the pot.
Add enough popcorn kernels to just cover the bottom of the pot in a single layer. Add ½ tablespoon of salt to the popcorn kernels. (You can always add more salt after the popcorn has popped, but you can’t add less.)
Put on the lid and lower the Cookpot to be approx 10 cm from fire for maximum heat.
Let the pot sit over the fire until you hear the first pop. Using the pot hoop handle and an oven glove or mitt, twist the pot one way and the other to 'stir' the kernels.
WARNING - do not take the lid off whilst cooking - risk of hot spitting corn!
Don’t let the pot sit still over the campfire for more than a few seconds or the popcorn will burn.
Remove the pot when you hear more than 3 seconds between pops. When you remove the lid, hold the pot away from your face — rogue kernels might still be popping.
Add more salt if required and enjoy!
Alternatively - if you fancy something sweet, melt a knob of butter in the hot pan once cooked followed by a sprinkling of sugar or drizzling of syrup of your choice.