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Campfire Popcorn in a Can

Campfire popcorn in a can made over an open flame for kernels that visibly pop as you shake. This camping snack uses a coffee can with ventilation holes and comes out crunchy, salted, and optionally buttery.
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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 and oil
  • 0.5 cup popcorn kernels Look for fresh kernels for better popping.
  • 2 tbsp vegetable oil Use a neutral oil that can handle heat.
Seasoning
  • 0.1 salt Add to taste after popping.
  • 1 butter, melted Optional; season while the popcorn is hot.
Can and handle
  • 1 large metal coffee can with lid Use the can only as the popping vessel.
  • 1 coat hanger or sturdy wire Used to form a handle for safe shaking over the fire.

Equipment

  • 1 Dutch oven

Method
 

Prep the can
  1. Punch several small holes in the bottom of the can for ventilation.
  2. Secure the lid after adding popcorn kernels and vegetable oil to the can.
  3. Create a handle by wrapping coat hanger or sturdy wire around the can.
Pop over the campfire
  1. Hold the can over campfire flames and shake constantly for 8-10 minutes until popping slows, keeping kernels visible as they pop.
Finish and season
  1. Carefully remove the lid and pour the popcorn into a bowl, avoiding steam.
  2. Season with salt and melted butter if desired, then toss briefly to coat.

Notes

Pro tip: shake continuously and keep the can over steady flames—not direct contact with coals—so oil heats evenly and kernels pop without scorching. Store leftovers in an airtight container at room temperature for up to 2 days; freezer is not recommended because popcorn will soften. For a dairy-free swap, skip the melted butter and season with salt only or use a dairy-free butter alternative if desired.