Tired of leftover popcorn turning soft and stale overnight? Try freezing it! This simple trick locks in the crunch, so your popcorn stays fresh and satisfying for weeks.
Pack bags of frozen popcorn in lunch boxes or grab one from the freezer for an easy snack during the day.
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We are BIG consumers of popcorn in this house and many times, we’ll have a little popcorn left in the bowl at the end of the night. Of course, I would always bag it up, but it was terrible the next day. Popcorn without the crunch, is just not worth saving.
I came across the idea of freezing leftover popcorn somewhere out there in the great big world of the internet and I knew I had to give it a try. And, guess what? Much to my surprise – it works! While it may not be exactly as crunchy as freshly popped popcorn, it’s very good and far cry from soft and chewy day old popcorn.
It seems almost counter-intuitive to me. I would assume that freezing it could introduce moisture and make it soggy, but the opposite is true! The fluffy popped corn doesn’t get frozen, but freezing it helps it retain much of the crunch and makes it stay fresher, longer.
Table of contents
Popcorn Ingredient Notes
- Popcorn kernels: I’ve tried a large variety of different popcorn kernels from major brands to generic store brands and honestly, I haven’t found a huge difference. That was until my son bought me a variety pack of Amish Country Popcorn. We love all of the varieties but my favorite is the mushroom popcorn. The kernels pop up into big, fluffy balls and they’re delicious.
- Oil: Even though I use a silicone popcorn popper (see below) that does not require any oil. I like to add a small amount of either avocado oil or coconut oil. I think it creates crispier more flavorful popcorn.
- Optional toppings: A little melted butter and salt are standard. But, if you’re trying to reduce your sodium intake, I highly suggest replacing all or part of the salt with nutritional yeast (or “nooch”). It’s naturally low in sodium and calories and adds a salty, savory, almost cheesy flavor to foods.
I’ve tried pretty much every method imaginable for making popcorn from shaking it with oil in a large skillet on the stove, an electric hot air popper, to the Whirley Pop, and even Instant Pot Popcorn. But, I’ve settled in on a silicone microwave-safe popcorn popper as my favorite.
How to Make Popcorn in a Silicone Popper
- Expand the silicone microwave-safe bowl to its full height. Add oil, if using, and popcorn kernels. You can either measure out exactly how much you want to pop, or just pour it in up to the line on the bottom of the bowl.
- Place the lid loosely inside the bowl and microwave for 2 to 4 minutes, until the popping slows to 3 seconds between pops. How long it takes, depends on the amount of kernels. Transfer the popcorn to a serving bowl and add melted butter and seasonings, as desired.
How to Store Popcorn Kernels
Store popcorn kernels in an airtight container in a cool, dry place, like a pantry. This helps preserve their natural moisture and ensures they pop up light and fluffy.
While freezing popped popcorn works great, you should not refrigerate or freeze popcorn kernels. Popcorn kernels rely on the small amount of moisture inside them to create steam and expand when heated. If that moisture is lost or altered, you’ll end up with fewer fully popped kernels.
How to Freeze Popcorn
I’ve used this method to freeze our leftover popcorn and I’ve also popped a batch of popcorn specifically to portion out and freeze for snacks.
- Place popped, room temperature popcorn (coated with toppings, if using) between freezer-safe plastic storage bags. Remove as much air as possible before sealing to help avoid freezer burn. If you plan on freezing the popcorn for more than a few weeks, I recommend placing the freezer bags inside another airtight container for added defense against moisture.
- Freeze for up to 2 to 3 months. There is no need to thaw the frozen popcorn. Just grab a bag from the freezer and enjoy!
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Frozen Popcorn
Equipment
Ingredients
- 2 teaspoons avocado oil or coconut oil, optional
- ⅓ cup popcorn kernels
- 2 tablespoons melted butter, or to taste, optional
- ¼ teaspoon sea salt, or to taste, optional
- nutritional yeast, to taste, optional
Instructions
Make the Popcorn
- Expand the silicone microwave-safe bowl to its full height. Add oil, if using, and the popcorn kernels.
- Place the lid loosely inside the bowl and microwave for 2 to 4 minutes, until the popping slows to 3 seconds between pops.
- Transfer the popcorn to a serving bowl and add melted butter and seasoning, as desired.
Freezer Instructions
- Place popped, room temperature popcorn (coated with toppings, if using) between freezer-safe plastic storage bags. Remove as much air as possible before sealing to help avoid freezer burn. If you plan on freezing the popcorn for more than a few weeks, I recommend placing the freezer bags inside another airtight container for added defense against moisture.
- Freeze for up to 2 to 3 months. There is no need to thaw the frozen popcorn. Just grab a bag from the freezer and enjoy!
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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