Dutch Oven Smoked Paprika Garlic Butter Popcorn
Heat oil in a 5- to 6-quart Dutch oven over a medium camp stove flame or a grate over medium coals. Add the kernels, cover with the lid slightly ajar, and shake until the pops slow to 2 to 3 seconds apart, about 5 minutes. Toss with garlic-paprika butter and salt. Total time is about 15 minutes.
Popcorn in a Dutch oven is the easiest big-batch snack at camp. The heavy pot holds steady heat, and the deep sides keep the kernels from flying into the dirt. One pot feeds a whole picnic table.
This version uses smoked paprika and garlic butter. It tastes like it came off the fire, even when you cook it on a stove. Make it while the group is setting up chairs, and it's gone before the main course starts.
Dutch Oven Smoked Paprika Garlic Butter Popcorn
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium flame or medium coals under a grate
- Pack weight
- 1 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- 5- to 6-quart flat-bottomed Dutch oven with lid
- Camp stove or fire grate
- Pot holders or heavy gloves
- Large bowl
- Small cup for the seasoning mix
- Measuring cups and spoons
Steps
-
Mix the seasoning
Stir the paprika, garlic powder, salt and pepper together in a small cup. Set it next to the stove with a big bowl and a pot holder.
-
Heat the oil
Set the Dutch oven on a stove burner or a grate over medium coals. Add the oil and 3 kernels, then put the lid on.
-
Wait for the test pop
When all 3 kernels pop, the oil is hot enough. Pull the pot off the heat for 30 seconds.
-
Add the kernels
Pour in the rest of the kernels and put the lid on, slightly ajar so steam can escape. Return the pot to the heat.
-
Shake and pop
Once popping starts, grip the handle with a pot holder and shake the pot gently every 15 to 20 seconds. Take it off the heat when the pops are 2 to 3 seconds apart. Leftover heat will finish the rest.
-
Tip into the bowl
Lift the lid away from your face, since the steam is hot. Pour the popcorn into the bowl right away so the bottom layer doesn't scorch.
-
Melt the butter
Drop the butter into the hot empty pot and swirl for 30 to 45 seconds until melted. Stir in the seasoning mix.
-
Toss and serve
Drizzle the butter over the popcorn in two or three passes, tossing between each. Taste, add more salt if needed, and serve warm.
Trail Notes
Mix the paprika, garlic powder, salt and pepper at home and carry it in a small jar. Measure the kernels into a zip bag so you aren't scooping at camp.
Skip the butter and use 2 tablespoons of olive oil for the topping. Butter keeps fine for a day or two in cool weather, but don't leave it in the sun.
Hot oil and steam can burn. Keep the lid between you and your face when you lift it, and keep kids back from the pot while it's on the heat.
Pack out unpopped kernels and any greasy paper towels. Wipe the pot clean before washing so grease stays out of your dishwater. Strain the dishwater and scatter it at least 200 feet from streams, lakes and campsites.
Campers ask
Can you make popcorn in a Dutch oven over a campfire?
Yes. Set a flat-bottomed Dutch oven on a grate over medium coals, not open flames, and shake it often. Direct flame scorches the oil and burns the kernels.
Why does my camp popcorn burn?
The heat is usually too high, or the pot isn't being shaken. Use medium heat, shake every 15 to 20 seconds, and pull the pot off when the pops are 2 to 3 seconds apart.
How do I keep popcorn from going soggy in the pot?
Leave the lid slightly ajar while popping so steam escapes. Pour the popcorn into a bowl as soon as the popping slows.
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