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Campfire Popcorn in a Can

Campfire popcorn in a can is an easy outdoor popcorn method that pops kernels over open flames with the can’s ventilation holes. Shake constantly for 8–10 minutes until the popping visibly slows, then season hot and fresh.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Popcorn kernels
  • 0.5 cup popcorn kernels Plain kernels only—no pre-seasoned varieties.
Vegetable oil
  • 2 tbsp vegetable oil Helps kernels pop evenly and coats for easier seasoning.
Salt
  • 1 salt Season to taste after popping.
Melted butter
  • 1 butter, melted Optional—add for classic flavor.
Can and handle
  • 1 large metal coffee can with lid Use a sturdy can meant for food contact.
  • 1 coat hanger or sturdy wire Wrapped into a handle for safe shaking over the flame.

Equipment

  • 1 large metal coffee can

Method
 

Prep the can
  1. Punch several small holes in the bottom of the large metal coffee can with lid for ventilation, so steam can escape as kernels heat.
  2. Add popcorn kernels and vegetable oil to the can, then secure the lid with the holes keeping airflow consistent while popping.
  3. Create a handle by wrapping coat hanger or sturdy wire around the can so you can hold and shake it safely over the campfire flames.
Pop over the campfire
  1. Hold the can over campfire flames and shake constantly for 8-10 minutes, watching for kernels popping actively and then slowing noticeably.
Season and serve
  1. Carefully remove the lid and pour the popcorn into a bowl, keeping it hot so butter melts and salt sticks.
  2. Season with salt and, if desired, butter, melted, then toss lightly until the popcorn looks evenly coated.

Notes

Use a firm, constant shake so kernels don’t scorch against the metal—popping should start loud, then slow to occasional pops before you stop. Store leftovers in an airtight container at room temperature for up to 1 day; for best crunch, re-toast in a pan briefly if desired. Freezing isn’t recommended for texture. Dietary swap: for a dairy-free version, skip butter, melted and season with salt plus a little olive oil or vegan butter after popping.