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Ditch the microwave and unlock the flavor potential of stovetop popcorn! Here’s everything you need to know to make fluffy kernels bursting with buttery goodness.
Confession: Alex and I are popcorn fanatics. Our favorite way to end an evening is with a bowl of popcorn and an episode of whatever we are currently binging on Netflix.
Instead of popping for the microwaveable stuff, stovetop popcorn is the way to go for us! Sometimes it’s better to just go back to the way things used to be. This recipe uses no chemicals and less salt than the store-bought stuff, but tastes so much better.
Stovetop popcorn ingredients
The ingredients for homemade stovetop popcorn are super basic, though you can dress it up however you’d like. For this recipe, you’ll need:
- Yellow popcorn kernels
- Vegetable oil: You can also use coconut oil if you prefer.
- Popcorn salt or finely ground salt: We make our own by grinding down kosher salt in a mortar and pestle until it’s light and powdery.
That’s it! In terms of equipment, you’ll also need a large saucepan with a lid. We’ve found it’s easiest to have a dedicated saucepan for the job, so we don’t have to worry about trying to keep it too clean. Ours has little drain holes in the lid that works perfectly for letting the steam out, which is crucial for making it fluffy.
How to make stovetop popcorn: step by step
Making stovetop popcorn is surprisingly easy, and it’s done in less than 15 minutes. Here’s an overview of how to make popcorn (or jump to the full recipe):
- Step 1: Heat a few tablespoons of vegetable or coconut oil in a tall pot. Add a few kernels to the oil. You’ll know the oil is hot enough to cook the rest of the popcorn once those few kernels pop. Then add in the rest of the kernels and the salt.
- Step 2: Give the pot a little shake to evenly distribute the oil. Once the kernels begin popping, do make sure to stay by the stove. Tilt the lid to allow the steam to escape (unless your pot has ventilation holes in the top). If you trap the steam in the pot, your stovetop popcorn will turn out soft.
- Step 3: Once the popping slows to a stop, remove the popcorn from the heat. Add toppings of your choice, and dig in!
What’s the best oil for popcorn?
When making stovetop popcorn, it’s important to use an oil with a high smoke point. For this recipe, we typically use canola or vegetable oil, since both have high smoke points. You can also use coconut oil if desired. Using 2 tablespoons of oil per ½ cup kernels, this popcorn won’t taste greasy!
Our favorite popcorn toppings
Here are a few of our favorite toppings for this stovetop popcorn:
- Fine salt: Add a sprinkle of finely ground kosher salt if desired. We make our own by grinding down kosher salt in a mortar and pestle until it’s light and powdery. If desired, add a pinch of freshly ground black pepper for a savory snack.
- Nutritional yeast: This cheesy vegan topping makes for tasty savory popcorn.
- Herb butter: Make delicious herb popcorn.
- Butter and cinnamon: Melted butter is a classic topping, but a dash of cinnamon takes it to the next level.
How to store popcorn
Stovetop popcorn is best enjoyed fresh, as leftovers go stale quite quickly. To store your homemade popcorn, seal it in a baggie or an air-tight container, then pop it into the freezer. It might sound a little strange, but freezing helps it to stay fresh for a long time. Because popcorn never fully freezes, you don’t have to worry about thawing it out.
We like to make a big batch of popcorn and store it unseasoned in the freezer for when a snack craving hits. Then, we let it sit on the counter for 5 to 10 minutes before eating it.
More healthy snack recipes
Outside of this stovetop popcorn, here are a few more of our favorite healthy snack recipes:
- Go for Yogurt Bark or Apple Nachos.
- Mix up a batch of Oatmeal Bars or Energy Balls.
- Make Honey Sesame Almonds or Spiced Crispy Chickpeas.
- Try Mango Salsa with Homemade Tortilla Chips.
Dietary notes
This stovetop popcorn recipe is vegan, plant-based, dairy-free, vegetarian, and gluten-free.
Frequently asked questions
Coconut oil, canola oil, or peanut oil are all popular choices. Each offers a slightly different flavor profile, so experiment to find your favorite.
A heavy-bottomed pot with a tight-fitting lid is ideal.
There could be a few reasons: old kernels, not enough heat, or too much moisture. Use fresh kernels, ensure your oil is hot enough, and avoid overcrowding the pot.
Stovetop Popcorn
Ditch the microwave and unlock the flavor potential of stovetop popcorn! Here’s everything you need to know to make fluffy kernels bursting with buttery goodness.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Total Time: 11 minutes
- Yield: 4 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
Ingredients
- ½ cup yellow popcorn kernels
- 2 tablespoons vegetable oil
- ¼ teaspoon popcorn salt (or crushed kosher salt)
- 3 quart saucepan
Instructions
- Add 2 tablespoons vegetable oil and 3 popcorn kernels to the saucepan. Cover and heat the oil over medium-high heat.
- Add a few shakes (around ⅛ teaspoon) popcorn salt to ½ cup popcorn kernels. The oil is ready when the 3 kernels in the pan pop. At this time, add the rest of the kernels with the salt, and cover again. Shake the pan to spread the kernels in a single layer.
- Let the popcorn pop for a few minutes, shaking the pan frequently. If steam starts to build up, lift the lid a bit to release it. As soon as the popping slows down, take the saucepan off of the heat and wait for all popping to finish. Enjoy!
Try it with a sprinkle of cayenne in the oil before adding the corn. Yum!
I also pop corn this way, but when it is finished popping, I dump it into a microwave safe bowl and give it a 30 second zap to crisp it up even more.
We’ll have to try it!
this is a absolutely GREAT recipe thank you so much
i was having so much trouble popping yellow popcorn but now that i have your recipe it is very simple and easy
thanks again
Shani
LOVE that photo! Makes me feel like getting ready for a movie night!
We cook our popcorn in a wok! It’s nice to see that you’ve posted this. Microwave popcorn is just foul.
I just found your blog via Annie’s Eats. My husband and I LOVE popcorn…I turned him on to homemade (that’s all my mom made when we were kids) and now that’s all we eat! We use coconut oil to pop ours and it’s really good. The oil we get is organic, made by Spectrum and it’s for Med-High heat. Rest assured, it won’t make your popcorn taste like coconut at all. I can’t really explain how it’s different, but we used to use canola oil and now it’s coconut all the way! You should give it a try. :)
Interesting. We’ll have to try it!
I am such a popcorn fanatic! And I must say white popcorn is so much better than yellow. Cook it in veggie oil and add a little salt and it’s perfect!
Honestly, I’ve never really gotten that excited about popcorn, but my husband loves it! He sometimes likes to put nutritional yeast on it for a cheesy flavor.
I have been making popcorn this way for so long and I find love it!! I have just started using coconut oil instead of veg or olive oil and find it gives it a great buttery taste without the added butter!
I am also a popcorn fanatic! I like to put gomasio on it.
Interesting – I’d never heard of gomasio before – thanks for the idea!
My husband and i love popcorn and make it almost every night. Our favorite way is using white corn, popping in olive oil, and lightly salting it!
Sounds yummy – we haven’t tried olive oil! It’s great to hear of other addicts like ourselves :)