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Feed them right from the start

4 Ingredient Homemade Popcorn 3 Ways

Serves: 36|Prep: 30 minCook: 20 min

Dairy Free Egg Free Gluten Free Vegan

Serves: 36|Prep: 30 minCook: 20 min

This will be a movie night & lunchbox fave for the whole family. Try all three varieties and see if you can choose which you love more! It won’t be easy.

For the Peanut Butter Popcorn and Sticky Date Popcorn recipes, purchase the 4 Ingredient Recipe Pack.



Salty Chocolate Popcorn:
1/4 cup coconut oil (60ml)
1 cup popping corn kernels (210g)
1/3 cup dark chocolate (>70%), melted (80g)
pinch sea salt (0.5g)
1. Add coconut oil and corn kernels to a large heavy-bottomed pot, cover with a lid and place on medium heat.
2. Once you hear a popping sound, shake the pot a little and turn the heat down.
3. Continue cooking until the popping sound slows to about one pop per every few seconds.
4. Take off the heat and divide the popcorn between 3 large bowls.
5. Preheat oven to 150°C and line 3 baking trays with baking paper.
6. To make the Salty Chocolate Popcorn: arrange the second bowl of popcorn on the baking tray and simply pour the melted chocolate evenly over it.
7. Sprinkle with some sea salt and stir until everything is evenly coated in the chocolate.
8. Place in the fridge for 10-15 mins or until chocolate has set.

Serving and storing leftovers: Serve immediately, store in an airtight container in a cool, dry spot for up to 4 days or in the fridge for up to 14 days or freeze for up to 4 months. 

Optional boosters:

Add flaked almonds, pumpkin seeds or chia seeds to the popcorn before adding the different flavours.

Allergy advice and simple swaps:

To save time, omit the baking step, but keep in mind the texture won’t be as crunchy without it.

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