Updated: Mar 3
Little-known fact, I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my Aunt Paula taught me when I was a teenager. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out!
Watch my full demo video, which took under 4-minutes:
I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too. All you need are popcorn kernels, a good pot with a lid, oil and salt.
You can do it! :-)
2 tablespoons oil (*See oil options below)
½ cup popcorn kernels
Salt, to taste
In a large, heavy-bottomed saucepan over medium heat, add the oil and 3 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
Once the kernels pop, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly. Off the heat, let kernels heat up for 45 seconds to get the kernels ready to pop.
Put the pot back onto the medium heated burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape.
Continue cooking until the popping sound slows to about one pop every few seconds. If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.
Dump the popcorn into your serving bowl. Sprinkle the popcorn with salt, to taste, and any other **seasonings you would like. Toss the popcorn and serve immediately.
Coconut oil is my very favorite.
Extra-virgin olive oil. You can absolutely make popcorn with olive oil, as long as you cook it over medium heat.
Canola oil and other vegetable oils: I avoid canola oil since it’s usually highly processed.
Ghee, Avocado oil, grapeseed oil and safflower oil are good neutral options also.
Black pepper and good olive oil.
Garlic Salt, Onion Salt
Cinnamon honey butter: This popcorn is a little sticky, but irresistible. Whisk 2 tablespoons melted butter with 1 tablespoon honey or maple syrup and 1/4 teaspoon ground cinnamon.
Spice it up: Sprinkle with cayenne pepper or white pepper.
Nutritional yeast: This is a healthy vegan alternative that offers butter flavor. I find this at Trader Joe's.
Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Potassium: 168mg | Fiber: 4.5g | Iron: 1mg