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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack
Cuisine African, American


  • Saucepan
  • Pot with Lid
  • Cooker or stove1


  • 1 cup Corn Kernel
  • 8 tablespoon coconut oil or olive oil
  • 4 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup powdered milk
  • 2 tablespoon butter optional
  • 1 teaspoon vanilla extract


  • Set a clean pot with a lid on heat. Add the oil and drop the butter and leave to melt on medium heat.
  • Drop two to three seeds of corn kernel in the melted butter & oil and cover the pot to confirm hotness. When it pops, it hot enough and it helps you to set the right temperature needed.
  • Remove the popped corn kernel from the heat, Pour the remaining corn kernel into the pot, and stir.
  • Close the lid tightly. Once it starts popping, shake the pot every 15 seconds( to heat up evenly).
  • As the corn is popping, place the sugar, vanilla extract, and salt in another saucepan and melt, stir well, and do not allow it to burn.
  • When the popping sound has reduced or stopped, take the pot off the heat, pour in the melted sugar, salt, and vanilla extract and mix well. 
  • Cover and place on a countertop for 30 seconds. Take the lid off and sprinkle the popped corn with powdered milk.
  • Serve and enjoy