Early this year, I got Curtis Stone’s new cook book – Relax cooking with Curtis Stone. Flipping through pages of beautiful food, it would be great to have a personal chef at home!!

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  • Corn kernels………………1/2 cup

  • Peanut oil………………….2 tbsp

  • Sugar…………………………2 tbsp

  • Salt……………………………1 tbsp


  • 1.

    Heat up 2 tbsp of peanut oil in a deep pot, drop in 1 corn kernel in the hot oil, if it floats to the surface, then the oil is hot enough.

  • 2.

    Place 1/2 cup of corn kernels in the hot oil, lid on, give it a squirrel to make sure every kernel is evenly coated with oil. After about 2-3 minutes you’ll hear the popping sound.

  • 3.

    Constantly shake the pot while it’s popping. Keep it on low heat until there are no popping sound left, turn off the heat and place popped corns in a large bowl, add sugar and salt to season.

  • 4.

    (Remember to season while popcorns are still hot)

  • 5.

    Then it’s all ready to serve!!! Place in a pretty bowl and eat up!!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 107kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 21g
  • Sugar 14g
  • Sodium 114mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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At Step 3, you can personalize your own flavour, Curtis Stone made caramel popcorn in the book! sounds very nice, but I’m lazy and as the corn kernels pops, the whole room smells so yummy, I just want to dig in the pop corn mountain! And plus my oil already has a peanut taste!!

Salt brings out the flavour to another level, but your won’t taste it!!

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