Learn how to make everyone’s favorite snack, stovetop popcorn! Surprisingly easy to make and it tastes amazing!
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Stovetop Popcorn
Popcorn is the best snack, I consider this a fact not just my opinion!
Heck I don’t even think of it as just a snack. I am quite sure that I had it for dinner many a nights in my early 20’s. In hindsight it wasn’t even the worst option since it really is a whole grain, probably better than that mysterious looking Chinese Takeout that you were never sure what kind of meat it was supposed to be…
Anyways let’s talk popcorn.
With such a love for popcorn I discovered very early on that making it on the stovetop really does yield the best result. Plus it doesn’t contain all of the “interesting” ingredients that are in a bag of microwave popcorn.
(Although in 2015 it was discovered that diacetyl a product that was used to simulate butter flavor did indeed affect humans airways. This was the end to using diacetyl, which I guess it turn makes it not quite as bad as it used to be, although most still contain plenty of inflammatory oils, palm oils, and mysterious ‘natural flavors’.)
To play it safe I have found it easiest to just keep a large storage container of popcorn kernels in the pantry so that we can make it at home any time we would like.
I have even been known to make a large batch and store it away so that we can snack on it all week!
Ingredients
You really only need 2 things for stovetop popcorn:
- Popcorn Kernels – Now there are different varieties of popcorn kernels out there, this will work for all of them. There are different colors but generally you will see 2 types at most stores either yellow or white. Yellow popcorn will yield larger popcorn while white popcorn will result in smaller pieces of popcorn but often time even though it is smaller it is more tender. If you don’t see the popcorn kernels labeled as yellow or white I have usually found them to be the yellow variety. You will also see blue or even red popcorn occasionally, this kind of popcorn usually pops like white popcorn.
- Coconut Oil – Now you can make popcorn with other oils, coconut is my preferred oil to use though. Use a refined coconut oil if possible, this will keep it from being coconut flavored, it will be able to handle the heat.
For a complete detailed list of the ingredients continue towards the bottom of the page.
pro tip
Finish your popcorn with flair! Of course the salt and butter is an obvious good choice but play around with other toppings. I like to add some chopped fresh dill for a ‘pickle’ popcorn. Some freshly grated parmesan cheese is also a good addition. Keep it healthy with a sprinkle of nutritional yeast. Go crazy with your imagination!
instructions
Place large pot with lid on the stovetop. Add the coconut oil and 3 popcorn kernels. Cover and turn to medium heat.
Let the pot heat up, stay close and listen for when the 3 kernels pop, this should take about 6-7 minutes. When all three of the test kernels pop (you can peek if you aren’t sure) Remove the lid and add in the remaining popcorn kernels.
Carefully give the pot a shake and add the lid back BUT add the lid back with just a little bit of the way open. Steam needs to be able to escape but it can’t be open enough for the popcorn to pop out.
The popcorn will start popping shortly, every minute or so I find it helps to give the pot a little jiggle.
Let the popcorn continue to pop until the popping starts to slow down. Once there is more that 2ish seconds between pops pull it off of the heat. It’s better to pull it off sooner rather then later because you risk buring the popcorn.
Carefully remove the lid, it will be steamy and some last minute popcorn might continue to pop.
Pour into a serving bowl and optionally add salt, melted butter, or other toppings before serving.
tips, tricks and questions
Should oil be hot before adding popcorn?
The best way to know if the oil is the right temperature is to add the test kernels as the oil is warming up, this way you know you have the right temperature oil to pop the rest of the kernels.
How long should popcorn be on the stove?
The whole process takes about ten minutes. Most of that time will be the pot warming up to the right temperature. The popcorn will only be on the stove about 2 to 3 minutes.
How do you pop popcorn on the stove without burning it?
Turn down the heat! My husband burns the popcorn all the time because he tries to cook it over too high a heat. Make sure the heat is only at medium. Any hotter and the popcorn will be more likely to burn.
If you like this Stovetop Popcorn Recipe you might also like:
what to serve with this
Stovetop Popcorn
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoon coconut oil
Instructions
- Place large pot with lid on the stovetop. Add the coconut oil and 3 popcorn kernels. Cover and turn to medium heat.
- Let the pot heat up, stay close and listen for when the 3 kernels pop, this should take about 6-7 minutes. When all three of the test kernels pop (you can peek if you aren’t sure) Remove the lid and add in the remaining popcorn kernels.
- Carefully give the pot a shake and add the lid back BUT add the lid back with just a little bit of the way open. Steam needs to be able to escape but it can’t be open enough for the popcorn to pop out.
- The popcorn will start popping shortly, every minute or so I find it helps to give the pot a little jiggle.
- Let the popcorn continue to pop until the popping starts to slow down. Once there is more that 2ish seconds between pops pull it off of the heat. It's better to pull it off sooner rather then later because you risk buring the popcorn.
- Carefully remove the lid, it will be steamy and some last minute popcorn might continue to pop.
- Pour into a serving bowl and optionally add salt, melted butter, or other toppings before serving.
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