stovetop popcorn

Learn how to make perfectly popped popcorn in under 10 minutes! You'll never go back to microwave popcorn after you make this recipe. Recipe yields about 10 cups (about 4 servings).

Best Stovetop Popcorn

extra-virgin olive oil oil

popcorn kernels, divided

Salt,

In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 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, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

Turn the heat back up to medium, put the pot back onto the 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 (see photo).

Continue cooking until the popping sound slows to about one pop per 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.)

Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

Delicious!! MUCH better than microwave popcorn, and healthier too 

My S.O. was annoyed that we always used microwaved popcorn bags ($$) and I started thinking about not only the cost but the extra packaging we were throwing away. Now I'm a STOVETOP POPCORN GODDESS thanks to you 

Perfect recipe. Followed it to a T and it was amazing.

I'm eating this popcorn as we speak and my goodness, it's delicious. I've used an air popper since the 1980s and this is far superior. Bravo!

P.S.  I don’t see any unpopped kernals. 

Eating this now. Followed directions exactly using coconut oil, then tossed with olive oil and sea salt when finished. YUM!!!

It's 2020. The last time I stove popped corn was January of 1998 when I set my friends apartment kitchen on fire (we were lucky to get out of that one without calling the fire department). Today, I Googled and found your recipe. Enjoying a lovely bowl of olive oil &amp; black pepper spiced popcorn. Only 2 kernels were in the pan. THANK YOU SO VERY MUCH!!!!

So I have had a fair few rubbish attempts but this one works!! Happy days! My kids like it plain so it's a great healthy snack for them!
I also used standard veg oil as that's all o had. Link shared with my Mum too :)
Thank you!

Usually nutritional yeast and other spices. They all just fall to the bottom of the bowl. I didnt know if you had any suggestions for getting them to stay on the popcorn?

Try adding salt or whatever topping you want right after you picked up the pan from the stove ...that way popcorns will be hot and a sticky/oily ,so toppings wont fall off.

As a newly independent, poor and culinary illiterate young Person, even I could make delicious Popcorn, which a) did not burn down my flat, b) costs much less than any microwave popcorn and c) can substitute a 'dinner' on a Movie night (every night)!

I rate it 5/7

I've been trying to eat healthier and couldn't find microwaveable popcorn bags that didnt come with a bunch of unwanted extras. I got some plain kernels without knowing how to cook them, but finding this recipe made it a breeze. Halved the recipe, but otherwise followed it to a tee. It came out perfectly with no unpopped kernels! Delicious and very easy to make after the first time around. Thank you for sharing this ❤

This was my first attempt at making popcorn, although I cook regularly I had never got up the courage to try it, as, frankly I thought it wouldn't work! 

Well how wrong I was.... Perfect fluffy crispy popcorn with not a burnt one in sight. Thanks so much!

Good lord, this person is acting like everything in the world isn't made of chemicals. The recipe is good, but your use of the word "chemicals" like it's a negative thing is ridiculous. Your olive oil is made of chemicals, your organic popcorn is made of chemicals that's how the world works.

If you want to be literal, yes, everything that has matter and constant has a chemical composition.  But I think you know the connotation of what she is saying, especially when related to food health. You’re the one being ridiculous

To go w/ that theater popcorn you found, try popping it in coconut oil (which most theaters use) &amp;/or something called, "flavacol". Just be sure to stick some through the screen for us to taste, too!  ;) wink!  Let us know how you like it...  ENJOY! :)  Stay safe &amp; be well.

Hi Kate.  I made your stove top popcorn recipe.  I'm 68 and thought I knew how to make popcorn, but I was pleasantly surprised that with such simple adjustments, my popcorn turned out so well.  It was crisp and tender and not a hard kernal in the batch.  This is definitely the way I will be making my popcorn in the future.  I find as I age, that I shouldn't have the salt and other "stuff" that comes with microwave popcorn.  Thanks so much.

Yummmmmmmm!!!!! Our microwave is broken forcing us to do some pioneer living lol. I won’t make popcorn any other way !

Thank you so much for these comments! I have never popped popcorn at home, by myself before. Your tutorial gave me all the exact steps I needed and it turned out PERFECTLY. Thank you!!

I also found that to be the case. Hard popped kernels. I noticed that it's when I make the heat too high. 

Also I use a metal colander now instead of a lid. There is lots of air circulation and keeps the kernels inside the pot.

OH MY GOSH!!!!!BEEN POPPING POPCORN FOR YEARS; FOLLOWED YOUR RECIPE AND I WOILL NEVER GO BACK TO MY OLD WAYS. THIS RECIPE IS AWESOME. THE POPCORN ARE CRISP WITH A NICE TASTE. THANK YOU

https://content.jwplatform.com/videos/jcQmiXT1.mp4

Watch how to make stovetop popcorn in this short recipe video! It’s so easy to make once you learn how. It’ll become one of your go-to snacks!

Popcorn Recipe

Recipe video above. This is a homemade version of a very popular, slightly sweet and lightly salty Butter Popcorn sold at grocery stores (Cobs brand, for those of you in Australia!). I love it, and replicated it so I could serve giant bowls of it when I have friends around. It&#039;s always a hit!BONUS: It stays crispy for days! The secret is clarified butter which is 100% fat, and no water. Normal butter is 15% water so it what makes popcorn soggy. It&#039;s a Movie Popcorn secret!

Stay Crispy Butter Popcorn - Lightly Sweet 'n Salty

popping corn

tbsp butter

salt

((per

tbsp icing sugar / powdered sugar

Pop the kernels using your method of choice - either popcorn maker or stove (see next section)

Pop Popcorn

Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn.

Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly. Cover with a lid and return to heat. Once the popping really gets going, shake the pot gently once.

Done! Remove from heat when the popping largely stops (3 seconds between pops) and transfer to a (very!) large bowl.

Stovetop Popcorn

Place salt in a mortar and pestle then grind into a fine powder. You could also do this using a spice grinder. You won&#039;t use it all, but it&#039;s harder to work with a smaller quantity than this.

&quot;Popcorn Salt&quot;

Drizzle melted clarified butter all over the popcorn surface. Sprinkle with half the salt, then use small sieve to dust with half the icing sugar.

Toss very well in large bowl. Then sprinkle with remaining salt and dust with remaining icing sugar. Toss well again. At this stage you can add more sugar or salt, to your taste. The above quantities make it slightly salty and lightly sweet which to me is the perfect balance!

Sprinkle &amp; toss!

You don&#x27;t need to hit up the movie theater to enjoy the best popcorn ever! Enjoy buttery goodness at home with this simple step-by-step tutorial.

Buttery Movie Theater Popcorn Recipe

(1 stick) butter, unsalted or salted

coconut oil

popcorn kernels

Place the butter in a glass measuring cup...

Place the butter in a glass measuring cup with a spout. Microwave on high for 30-40 seconds until foamy.  Let cool for 1-2 minutes, to allow the layers to separate.

Using a spoon, gently scoop off the foamy...

Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn.

In a large soup pot with a lid,...

In a large soup pot with a lid, melt the coconut oil over high heat. Add in the popcorn kernels, and swirl to coat all the kernels.

Shake the pot frequently to avoid burning. Once...

Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), immediately place the lid on the pot, but leave it ajar so steam can escape.

Continue shaking the pot frequently until the popping...

Continue shaking the pot frequently until the popping slows down. Once it does slow down, remove the pot from the heat and let sit for a few minutes while the final kernels pop.

Once all the kernels are done popping, slowly...

Once all the kernels are done popping, slowly stream the butter over the popcorn, stopping when you reach the opaque part of the melted butter (see photo in post). Discard the remaining butter or save for another use.

Stir the popcorn, and then season with the...

Stir the popcorn, and then season with the desired amount of salt.

Introducing maple syrup popcorn! The same sweet and crispy popcorn that you already love, minus the refined sugar! This 4-ingredient popcorn has a delicious caramelized flavor, a touch of saltiness, and is incredibly addictive!

Popcorn with Maple Syrup

popcorn kernels (unpopped)

salt (optional)

maple syrup

Preheat oven to 250 °F (125°C) and line a baking sheet with parchment paper, set aside.

Heat the oil. Add the oil to a large, heavy-bottomed pot (I used my Instant Pot) and heat it over medium-high heat for about 30 seconds.

Pop the popcorn kernels. Once the oil is hot, add the popcorn kernels and cover the pot with a lid. Wait about 20-30 seconds, and the kernels will start to pop. Shake the pot from time to time to make sure all the kernels pop.

Remove from heat. Once the popping has slowed down, remove the pot from the heat and let it sit for another minute. Add the salt and toss to coat. Set the popcorn aside.

Heat the maple syrup. Add the maple syrup to a medium saucepan and heat it over medium heat. Once it starts to boil and some foam/bubbles form, let it boil for 3 minutes.

Coat the popcorn. Pour the hot maple syrup over the popcorn as you stir to coat the popcorn evenly.

Bake the popcorn. Transfer the popcorn to a baking sheet lined with parchment paper and bake for about 30 minutes at 250°F (125°C). This step will make the popcorn crunchy and allow the maple syrup to harden.

Let cool. Remove from the oven and let cool for a few minutes. The popcorn will become crunchy as it cools.

To store: This popcorn will stay crunchy for up to 1 week if stored in an airtight container at room temperature.

So good!  Used the air popper and followed the recipe, this is so good!!

Very addictive. I can't stop when I begin to put my hand in it.

This came out so delicious! I used air popped popcorn

Yum! I just made some coconut bacon. I'm thinking of crumbling and toss on before placing back into oven the second time!

Oh Yum !! So easy and worthwhile to make :)

Made with a few simple ingredients, this Black Pepper and Parmesan Popcorn is an easy healthy snack that you will love. This stovetop popcorn is perfect for your next movie night or just as a standalone snack.

Black Pepper and Parmesan Popcorn

olive oil

½ cup freshly grated parmesan

tbsp coarse black pepper

In a large, Dutch oven or large pot over medium heat, add 2 tablespoons of oil and 2 to 3 kernels of popcorn and close the lid. (Add 3 tablespoons if your pan is large to cover the whole bottom.)

Wait for the kernels to pop, it’ll take a few minutes. Once popped, add the rest of the kernels into the pan and quickly close the lid. Lower the heat to medium-low heat.

Shake the pot to coat the new kernels with oil. Wait for the popcorn to start popping and shake the pot again as all the unpopped kernels will sink to the bottom of the pot while the popped kernels rise to the top.

Continue cooking until the popping sound slows to about one pop per every few seconds.

Transfer the popcorn into your serving bowl. Don’t let the popcorn sit in the hot pot for long. Drizzle with some olive oil and toss with salt, pepper, and parmesan.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1640112798/u1uigvnysjnvhqfhgtd3.mp4

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Top 5 stovetop popcorn recipes from across the web

The most viewed stovetop popcorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Stovetop Popcorn

Stay Crispy Butter Popcorn - Lightl...

Buttery Movie Theater Popcorn Recip...

Popcorn with Maple Syrup

Black Pepper and Parmesan Popcorn

The most viewed stovetop popcorn recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine