Classic Butter Popcorn

Welcome to Bake Squad, week 2! The first week was great. We had 8 squad members successfully complete project #1. Three cheers to you all! Now we are too curious to see who will hit the 500 point mark first! 😊 Something very exciting is waiting for you! 😊


You may wonder why we've picked something so simple as popcorn when you can buy it readymade or make it at home using microwave popcorn sachets!

We'll tell you why!

Do you know that microwave popcorn is one of the most dangerous snacks that you can ever give to your kids? While popcorn is a great low-calorie, fibre-rich snack, you get all its goodness ONLY when it is made from scratch. You shouldn’t be buying microwave popcorn sachets for two main reasons - PFOA & TBHQ.

  • Perfluorooctanoic acid (PFOA) is a coating used in popcorn sachets and it is the same chemical that is found in non-stick cook ware. Long term exposure to this chemical is linked to cancer and infertility.

  • Tertiary Butylhydroquinone (TBHQ), a preservative which is used in popcorn has been shown to cause stomach cancer. Excess of this chemical causes everything from asthma to dizziness in children.

Apart from these two red flags, there is a huge list of hidden additives which cause several health issues.

If you don't believe us, read the food labels the next time you visit a supermarket. While this is the case with microwave stuff, the popcorn you get in movie theaters are made with a special kind of “salt” and “butter flavour". No real butter. This is the reason why nothing comes close to the "flavour" of movie theater popcorn. They may be making fresh popcorn in front of your eyes. But it's all artificial flavourings. It’s shocking but true.

Now tell us. Do you really want to give your kids another bowl of this nasty stuff? Or do you prefer to make it from scratch? If you've decided on the second option, check out this delicious Butter Popcorn recipe below. And don't be intimidated. It is easier than making instant coffee!


50g Dried Corn Kernels

1/2 Tbsp Coconut Oil (Don't substitute with any other oil)

30g Unsalted Butter

3/4 tsp Salt


For this you need a wide bottomed pan with a lid that has a vent. Like your good old idli cooker or pressure cooker. If you are using pressure cooker, remove the cooker whistle. You need the steam to escape.

  • In a wide bottomed pan melt butter and oil. Keep the flame on medium.

  • Add salt and mix well. It will sizzle.

  • Add the dried corn kernels and give a good mix. Make sure the corn kernels are spread evenly on the pan and not dumped as a pile.

  • Close the pan with the lid. Increase the flame to high and wait for 45 seconds - 1 minute.

  • The corn kernels will start to pop. It will start with one or two pops and then will increase rapidly.

  • At this stage reduce the flame to medium high.

  • From the first pop it takes approximately 2 minutes for the whole lot to be done.

  • But you can switch off the flame when the popping slows down to 1 pop every 10 seconds.

  • Quickly transfer to another bowl.

and ENJOY warm, preservative-free popcorn!

Share your popcorn pictures in the group with hashtags #bakesquad and #bakesquad2