Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This method of making crispy popcorn is a family "secret" passed down from my grandmother. Try it for yourself and taste the difference.


  1. Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet.
  2. Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour.
  3. I've let it bake for more than 4 hours and it just keeps getting better.
  4. Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast.
  5. But, melted butter and salt is also delicious.
Most Helpful

This was really very good. I have to admit, though, I used it a bit more as a technique for re-heating leftover popcorn rather than just crisping fresh. I had leftovers from popping corn in my Whirley-Pop (love the thing) and I'm not a tremendous fan of cold popcorn. So, we stuck it in the oven at 200* for about 2 hours (BH got really impatient and kept asking me "What in the world are you doing to that popcorn!?!" so I couldn't do it longer.) Crispity, crunchity- delightful. I really like this technique as well, because making popcorn with my Whirley-Pop is an active activity (redundant, I know). I have to stand there and turn the crank and be there. However, if I pop it earlier and then pop it in the oven, I can do whatever else I need to do and rely on the fact that I will have lovely hot, crunchy popcorn when I want it. Popcorn is also very high in fiber, making it a great snack for kids. I imagine that this would be a good technique to use to make popcorn earlier in the day, stick it in the oven and have a great hot snack all ready for your kids when they get home from school. Thanks for posting, Geema!

Roosie February 17, 2004

This recipe has become my HOTTEST tip for 2004! I'm always on a quest for making great popcorn and had absolutely no idea that popcorn would get better after a little time in a slow oven. Like toasting nuts, the popcorn is crisper and the flavor really comes through. Thank You Geema, for sharing your family secret!

Claire de Luna January 25, 2004

I was very impressed with this "recipe". I used air-popped popcorn and baked it for almost 2 hours. It was so much yummier and crispier than usual. I am going to use this technique regularly. The only drawback is that you have to be patient!

cpenner February 02, 2004