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Perfect RV Popcorn

Perfect RV Popcorn

While touring Eureka Springs we visited the Fresh Harvest company that does Olive Oil & Basalmic Vinger tastings. It’s very similar to going to a wine tasting believe it or not, and it was a great experience! While there, we tried some popcorn that had been seasoned with their Butter infused Olive Oil. WOW! It was incredible… we of course bought a huge bottle and rushed home to the RV to take a crack at it.

Only one problem. We were boondocking this week and our typical ways of making popcorn were not on the docket. After doing a quick search online I found this fantastic method of cooking popcorn that I just had to share. It’s a much healthier method, doesn’t burn the popcorn, oil or kernels… and tastes incredible. Especially with the Butter infused Olive Oil… and seriously, what’s the point of boondocking if you can’t have popcorn?

Perfect RV Popcorn For Boondocking

Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter. This will make enough for about 2 people. For a family, I would increase the popcorn kernels to 1 cup and then about 5 Tbsp of coconut oil.

Recipe Credit:?



  • 3 Tbsp coconut oil
  • 1/3 cup of high-quality popcorn kernels
  • 1 Tbsp or more (to taste) of butter (optional)
  • Salt to taste




1 – Heat?the oil:?Heat the oil in a 3-quart thick-bottomed saucepan on medium-high heat. If you are using coconut oil, allow all of the solid oil to melt.


2 – Put 3 or 4 popcorn kernels into the oil.?Wait for the popcorn kernels to pop.


3 – When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.


4 – Cover the pot, remove from heat and count 30 seconds.

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

5 – Return the pan to the heat.

The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).

6 – Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.


With this technique, nearly all of the kernels pop, and nothing burns.

7 – Melt butter in the empty hot pan:?If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.


Tip: if?you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.

Just drizzle the melted butter over the popcorn and toss to distribute. Instead of butter, we used an olive oil that was infused with butter that we picked up in Eureka Springs, AR. Awesome!

8 – Sprinkle the popcorn with salt to taste.

Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.