AHP Popcorn for Breakfast!



Eat a breakfast of popcorn and half-and-half, sprinkle with a bit of salt and sugar… so good! Prepackaged popcorn isn’t going to cut it here, you’ll have to make your own. Don’t worry, it’s easy, if you follow the below instructions.

We’re not much of a cereal family, more of a protein and veggies bunch. My babies have never eaten cold cereal, unless in popcorn form! Honestly, if you going to eat cereal, fresh or day old homemade popcorn is the way to do it… it’s truly a treat!

Making fresh popcorn is intimidating for many. I don’t think my grandma ever made a pot of popcorn without burning half of it. The odor would fill the house along with the rest of her “unburnt” portion of popcorn. If I made a fresh batch, the smell of her sullied burnt popcorn would invade my nose and ruin the experience. I don’t know why she never tried to figure out how to make popcorn properly. I guess because she never needed to. That black burnt-to-a-crisp popcorn was her favorite treat. Then again, she also loves burnt toast, and liverwurst & mayonnaise sandwiches, so there you go.

The truth is, making popcorn is easy if you follow the proper steps and don’t rush it. Grandma, if you ever read this, I am dedicating this article to you and finally teaching you how to fix your popcorn problem, lol.


AHP Popcorn for Breakfast!

cook time

about 10 minutes

oil temperature

about 350 degrees


a lot


  • vegetable oil: 1/4 c
  • popcorn kernels: 1/2 c
  • popcorn salt: 1/2t
  • granulated sugar: as desired
  • half-and-half: as desired
  • unsalted butter: 2T, if desired
  • freshly ground pepper: if desired


  • large saucepan with lid
  • brown lunch bag if adding butter

cooking instructions

  1. In a large saucepan, add vegetable oil, salt and a few popcorn kernels.
  2. On medium-high heat with a covered pan, cook the few kernels until you hear them all pop. Keep the pan in constant motion!
  3. Once ALL the kernels have popped, add the remainder of the corn and remove from heat for one minute.
  4. After 1 minute, return the saucepan to the heat. Keeping the pan in motion until all the kernels have popped. You will hear frequent popping, then the pop will start to slow down.
  5. Once you have heard less frequent pops, remove lid. If you don’t, condensation will accumulate on the popcorn, which will leave it a soggy mess.
  6. After about 4 minutes remove from heat.


preparation instructions..

  1. If you are just making popcorn and not cereal place popcorn in brown lunch bad along with melted butter and freshly ground pepper.
  2. Shake to coat corn.
  3. If you are making popcorn cereal, I don’t add butter or pepper, just scoop popcorn in a cereal bowl.
  4. Add half-and-half and a bit of sugar and extra popcorn salt! Don’t add much half-and-half, keep the top of the corn dry so it doesn’t get soggy.
  5. Enjoy!


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