Little-known fact: I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my parents taught me in elementary school. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out!
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!
Of all the salty, crunchy, savory snacks out there, stovetop popcorn is one of the tastiest and cheapest snacks. I love that I can make it in under 10 minutes if I’m craving a snack, and easily adjust the amounts to yield a single serving or popcorn for a party.
The 10-minute buffer period is actually great, since it means I can’t reach into the pantry and mindlessly snack on popcorn. That’s why I don’t keep tortilla chips on hand—I eat them too fast.
How to Make Stovetop Popcorn
- Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
- Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
- Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
- Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
- If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.
- Season with salt carefully. You can always add more, but you can’t take away too much.
Scroll down for my recipe!
Watch How to Make Popcorn
Cooking Oil Options
- Extra-virgin olive oil: You can absolutely make popcorn with olive oil, as long as you cook it over medium heat. Olive oil is my favorite oil to use and it’s the healthiest option.
- Coconut oil: Movie theaters cook popcorn in coconut oil and it is delicious. Opt for unrefined (virgin) coconut oil, which is more redeeming than the highly refined version used at theaters.
- Canola oil and other vegetable oils: I avoid canola oil since it’s usually highly processed. Avocado oil, grapeseed oil and safflower oil are good neutral options.
Recommended Popcorn Seasonings
- Black pepper and good olive oil: This variation is so good that it made it into my cookbook.
- 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 red pepper flakes or white pepper.
- Nutritional yeast: This is a healthy vegan alternative that offers butter flavor. Here’s how my friend Ali makes “nooch” popcorn.
- Melted butter!
Is popcorn healthy?
In the crunchy, salty snacks category, popcorn is definitely one of the healthier options. That is, if you make popcorn on the stove with a reasonable amount of high-quality oil and don’t douse it in butter or caramel afterward.
I make popcorn with extra-virgin olive oil and organic popcorn kernels, so I’d say my popcorn is as healthy as popcorn gets. Popcorn is a whole grain, and it offers some redeeming fiber. You can enjoy a big serving (2.5 cups) of popcorn for the same amount of calories as a handful of tortilla chips.
Movie theater popcorn and flavored microwave popcorn are another story. They’re typically made with highly refined oils and coated in artificial “butter flavor” chemicals and preservatives.
Even if you’re buying unflavored microwave popcorn, the bags themselves pose health concerns. They’re typically coated with perfluorooctanoic acid (PFOA), which is the same toxic substance that coats Teflon pans. PFOA’s stick around in the human body for long periods of time, and the EPA states that PFOA’s at sufficient levels can cause a host of health problems, including cancer.
Why make stovetop popcorn?
It’s super delicious and chemical-free. Granted, you could also make air-popped popcorn and it would be free of all the bad stuff, too, but it’s flavorless and dull. Snacks should taste good! Stovetop popcorn tastes way better with as little as one tablespoon of oil for eight servings.
If you want to drizzle butter to your stovetop popcorn (so tasty), go right ahead. Even one tablespoon of butter on those eight servings of popcorn adds a lot of real butter flavor. Do you know how much saturated fat is in a medium movie theater popcorn? An entire stick of butter’s worth.
Best Stovetop Popcorn
- Author:
- Prep Time: 2 minute
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
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).
Ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- ½ cup popcorn kernels, divided
- Salt, to taste
Instructions
- 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.
Notes
Where to buy popcorn kernels: Look for them near the microwave popcorn. I like to buy organic, which I find at Trader Joe’s or health stores.
▸ Nutrition Information
A word on safety
I burned some carpet in my house while making stovetop popcorn at age 10, and learned a valuable lesson to never leave hot oil on the stove unattended.
The risk here is entirely minimal. Don’t leave the kitchen, and remove the pot from the heat if you see any whiffs of smoke (which is unlikely). If the oil starts smoking at all, you’ll want to let start over. Let the oil cool before adding water to the pot to clean it.
If smoke ever starts billowing out of an oiled pot, whatever you do, do NOT remove the lid or add water. Turn off the stove, don’t touch or move the pot, and if it’s a small amount of oil (like for making popcorn), let it burn out on its own.
Here’s more information about grease fires. Teach your kids!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Rachel Huang
How about: pop without oil, then add excellent olive oil afterward? The uncooked oil is not only the least harmful way to consume olive oil, it’s actually good for you. Thoughts?
Kate
Hi Rachel, The oil helps create enough hear to help the popcorn pop.
Pam McDaniel
a bit of Refined coconut oil (I dislike the taste of coconut) added to oil of choice (preferably high smoke point oil)all this combo makes for movie popcorn + Mortons popcorn salt and melted butter at the finish.
Nancy Madlin
Delicious!! MUCH better than microwave popcorn, and healthier too
★★★★★
John
Kate,
Thanks for the recipe. It turned out well, tastes good, but I think it could use a touch more oil. I popped them in a 7″ Revere pot; toward the end there were a few unpopped kernels and the bottom of the pan was bone dry. Hadn’t done this in decades but seem to remember filling the pan with a single layer of kernels (the noted monolayer from P. Chem), then just covering the kernels with oil and go. I’m guessing that was a bit more oil than your recipe.
Taste good; thanks.
Glenden Hess
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
★★★★★
Jj
Perfect recipe. Followed it to a T and it was amazing.
★★★★★
Kate
I’m happy to hear that!
Liz
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.
★★★★★
Candice
Eating this now. Followed directions exactly using coconut oil, then tossed with olive oil and sea salt when finished. YUM!!!
★★★★★
Charlotte
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 & black pepper spiced popcorn. Only 2 kernels were in the pan. THANK YOU SO VERY MUCH!!!!
★★★★★
Kate
Oh no! How scary. I’m glad you found this one and no fire was had :)
Faye Hunt
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!
★★★★★
erin
How do you get toppings to “stick” and not just fall to the bottom??
Kate
Hi Erin! I’m not sure what you mean. What toppings are you using?
erin
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?
★★★★★
Kate
Are you using oil too? If you are using something a little heavier, I would recommend putting it on in batches and layering the popcorn. Does that make sense?
Gemma
I grind my nooch in a spice grinder, when it’s super fine I find it sticks to the popcorn much better!
I grind the salt too and mix it into the popping oil, then add nooch powder at the end and shake the hell out of it. Hope this helps!
erfan
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.
★★★★★
Melina
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
★★★★★
Kate
Thanks for sharing, Melina!
Bianca
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 ❤
★★★★★
Matt
Wow a perfect rating!
Karen
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!
★★★★★
Chemist
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.
★★★★★
Tyler
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
★★★★★
Pat
Chemist is not being ridiculous! Everything that “has matter and constant” does not even make sense. You weren’t even nice. And I bet you do not even publish this.
gale
Super excited to know a great recipe for our Reist Popcorn kernels we recently found. They have the best taste we’ve found (they sell to movie theaters). The lid tipping was new to me. Thanks!!!!
AJ
To go w/ that theater popcorn you found, try popping it in coconut oil (which most theaters use) &/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 & be well.
★★★★
Linda Buckner
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.
★★★★★
Jane
Should you use white or yellow popcorn kernels?
Kate
Either one will work!
Jessica L
Yummmmmmmm!!!!! Our microwave is broken forcing us to do some pioneer living lol. I won’t make popcorn any other way !
★★★★★
Catherine
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!!
★★★★★
sandra sheridan
my problem is with he kernels themselves. they pop hard and lot of shells. the popped corn is not fluffy and tender. I have tried all varieties of popping corn, organic, non organic etc… can you help me out here please. used to be popcorn was always light and fluffy, not so much anymore. is it me, the variety I have chosen or the pan. I have followed your recipe so I know the pan and the method is good, not taking too long or burning. I will wait to hear what you have to say. thank you for your time.
Kate
It could be the pan and/or variety. It’s key to make sure you allow the oil to get hot enough and not over crowed the cooking space.
Valerie
I used a 5 quart with 1/2 cup of kernels and it worked out perfectly
David D
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.
★★★★★
Liz
That’s a great idea!
Jesse Davis
What size pan for a family of 4? I just ordered a stovetop popper but after seeing this, I am thinking I may return and just use a pot to get more bang for buck.
I have Cuisinart stainless steel pots…are these heavy enough?
Kate
Hi Jesse, I think your pots will work well! I also cook with Cuisinart pots and love them. I’m not sure what constitutes a serving of popcorn at your house, but a 2.5 to 4 quart pot should be about big enough. If your popcorn starts overflowing, just tip the excess into a big bowl and return it to the heat until the popping slows. Hope that helps!
Kate
That pot should work. You could use your large pot!
MELISSA
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
★★★★★
Hugh Phillips
I am going to try out your popcorn cooking tips – the one minute timeout to preheat the kernel without overheating the oil sounds like subtle but potentially key trick. In my experience if the oil gets too hot the kernels don’t fluff up as much. Also I really recommend the stainless steel / metal gear Whirly Pop as a popper – it seems like a crazy kluge but much better for reducing number of unpopped kernels than just shaking a regular pan – just go gentle on the crank and don’t use more than 1/2 cup kernels per batch… Yep, its worth it!
★★★★★
Nancy
How will this work on a glass stove top?
Kate
Hi Nancy, It will work with an electric (non-gas) stove. That’s what I have!
Cristina
Please be kind, I’m a beginner to stove anything. I heated the olive oil at the bottom of a big heavy pot on medium heat, put 2 kernels in it, put the lid on and waited and waited for it to get hot enough to pop. I gave up at 25 minutes when the kernels started to burn. Do kernels have a shelf life? I don’t know how old they were. I was just really disappointed I didn’t get to make it.
Kate
Hi Cristina! Oh no. I’m sorry to hear that. It sounds like you had a bad batch. They should have popped once the oil was heated. How long did you have them for?
Lulu
I followed the recipe and it turned out perfectly! Tasted great, every single kernel popped.; nothing got burnt, a thumbs up from my son, what more could I ask for:) 5 Stars!!!
★★★★★
Edward
Kate,
This looks fantastic and thank you for sharing. Just curious, are there any particular pots you recommend? Brand, size, etc? My gf and I are looking to get a ‘popcorn pot’ and we’ve struggled to find one.
Thank you,
Edward
Kate
Hey Edward! I don’t have a dedicated popcorn pot. Any well-made saucepan with lid should work. I like my 3-ply stainless steel pots from Calphalon and All-Clad (D3). Around a 4-quart size is pretty ideal for medium batches. Smaller pots work, too—if the popcorn runs out of room, just tip it into a bowl and keep on cooking. Hope this helps!
Amy
Finally a popcorn recipe that yields perfect results! Thank you for sharing this recipe.
★★★★★
Liam
Thank you! With the ever growing difficulty of finding plain popcorn without all the salt sodium and chemicals I gave up on popcorn.
A friend had given us a variety pack of bottled kernels. I hit the web and found you. In 15 minutes I read your article and had a batch of popcorn to die for made with a dollop of EVOO. Perfect!
Thank you!
★★★★★
Chella
Amazing amazing amazing wat else can i say. Just follow the recipe to the t and ull be amazed like me.
★★★★★
Suzanne
My husband and I have been making stove top popcorn for our children for a few years now. Lately my teenage son has been asking for kettle corn on the stove top and oh boy is it delicious. I usually use coconut oil, thank you for the recipe Kate!
★★★★★
Kate
You’re welcome! I love that popcorn is a family favorite.
Debbie
Could you use a flavored oil to pop it in?
Kate
Hi Debbie! That’s a good idea. It just depends on the smoke point of the oil you’re using. I’ve found some flavored oils to be more sensitive to heat. Bottom line, you could try it, or just drizzle some over the popcorn when it’s done.
Mimi
I just tried your way of making popcorn and oh my lanta! Delicious!! I followed the recipe however about half of my kernels didn’t pop. I read a few reviews and nobody seemed to complain about this. I’m wondering if perhaps I didn’t shimmy the pop often enough? Should this be done pretty frequently during the popping stage? Any thoughts or tips would be appreciated. Otherwise, the flavour and texture of the popcorn were amazing! Thank you for sharing. :)
★★★★★
Kate
Thanks Mimi! I’m so glad to hear it! I think you might just need a few more practice runs to get all of the kernels to pop. It’s kind of a learn-by-feel method. Quite possibly, your popcorn needed longer time on the stove (at a smidge lower heat) to get the other kernels to pop without burning the popped corn. Shimmies do help, but the kernels are heavier than the popped corn and tend to sink to the bottom where they are closer to the heat source. If all else fails, perhaps try a different bag of popcorn.
Mimi
Thank you for your quick reply! I just tried it (hey! Any excuse to have popcorn for lunch. Lol) and it worked much better with the heat lowered a tad. Thanks again!!
★★★★★
Joan
Best popcorn I’ve ever made. Thank you!
★★★★★
Tracy
Worked like a charm!! Thank you
★★★★★
Mum Lucille
We craved ordinary homemade oven top popcorns and we hadn’t made some for many years since you can buy them anywhere anytime and with so many variations. The house smelled great too……
Annie
It worked, haha! This was my 2nd attempt at trying to make stove-top popcorn (my 1st attempt was 6 years ago, and resulted in one of those ‘grease fires’ that you were talking about, lol )… and this time it worked like a charm, haha! So thank you! ☺️✨ ☺️ Take care ✨☺️✨
★★★★★
Kate
Oh no! That isn’t fun. I’m happy this time it worked out well for you, Annie. I appreciate your review.
DM
Awesome tips- they make such a difference. Thank you
★★★★★
Margie
Can you re-pop unpopped kernals?
Kate
Hi Margie! I haven’t tried that, but you might be able to (I’d dial down the heat a bit). If you ended up with a bunch of unpopped kernels on your first try, you’ll probably find less and less in your next batches. The trick is to find the right temp for your stove (too high and the popcorn will burn before all the kernels pop). Once you get a feel for it, you shouldn’t have many leftover.
Laura
Best Stovetop popcorn i’ve made- thank you…i’ll be keeping this recipe
★★★★★
Rita
Thanks so much for the recipe! I just made it for my family for the first time and it was a big hit! Also used Trader Joe’s organic kernels. Trying lots of new things while we’re at home! Thanks again!
Stay safe!
★★★★★
Ru
The best popcorn I’ve ever made. This recipe is amazing :))
★★★★★
Cheryl
Perfect!! Best way to make it. Every kernel popped!!!
★★★★★
Andrew M.
Just wanted to let you know that my family and I have been using this recipe for, I dunno, well over a year at least and it’s delicious. My 14 year old son loves and makes it himself – he’s actually the best at it.
Thank you so much for the recipe!
Jenn
Great recipe and easy to follow. Made a couple batches following these instructions and they both came out perfect! Added some olive oil, salt, and nutritional yeast as a topper. Delicious! Thanks so much for all your tasty recipes :)
★★★★★
Shola Kassim-Olabooye
Please what if i want sugar added? At what point do i add it and in what form?
Kate
Hello, I would suggest looking at one of my other popcorn recipes to if you want it on the sweeter side.
Nic
Thanks for sharing this popcorn method. In the early 1960s, my dad worked in one of those old-school drive-thru theaters before they had an automatic popcorn machine. His recipe was exactly like yours. He got a lot of practice, as he popped hundreds of gallons of corn every night of every weekend. I was treated to this recipe my entire childhood and it is, to date, the BEST popcorn I’ve ever eaten. Testing the oil with 2 or 3 kernels is paramount, as it keeping that pot moving as the corn pops. Thanks for sharing these methods and helping to keep this recipe alive.
★★★★★
Georgie
Love your recipe!
If I’m making plain old salted popcorn I always add the salt to the oil before adding the kernal. This way the salt sticks to the kernals as they pop and they are perfectly salted!
★★★★★
Grace David
I’ve made this recipe several times now, and love it. I do have something funny to say about it, though. I use Extra virgin coconut oil to make my popcorn and it is the consistency of shortening. When I’m through putting the cocnut oil in the pan, I use my fingers to clean off the measuring spoon and smooth the remainder on my hands and arms. It’s so good for the skin why let it get rinsed off in hot water?
★★★★★
Kate
I’m glad you loved it, Grace! Thanks for sharing how you make it.
Julia
Needed a popcorn refresher as I hadn’t done it in a while and this was a perfect recipe! I make it in my cast iron and top it with homemade butter and salt :) so yummy! Thanks!
★★★★★
Rebecca
Thank you! Came out perfect on my first try!
Shree
Tried your recipe and for the first time! Voted by my daughter who is a popcorn addict as the best she has tasted ever!!!
David
Wow! Tons of replies; here’s one more…
I’ve been stove top popping for a few years now using timing, not ‘2 kernels’ to indicated the time to add the remaining batch of kernels. Works well but well give your techinique another go just to see. Like you, I also slightly tilt pot an lid during popping to keep things moving as well as release some of the steam. What I haven’t tried and never thought of and is the reason why I’m writing this, it’s your removal of the pot from heat for one minute prior to adding the remaining kernels and returning to the heat. Will have to check that out! Thanks.
Kate
To one KATE from another… I made your popping corn recipe here in Minnesota at 3:15 am. I haven’t made it in a very long time. It’s too late (early?) to pull out the air popper. I choose air popped because it’s healthy, that’s all. I made your recipe accordingly tonight, but perhaps the kernels are old. Fresh makes a difference. A friend’s father prefers white kernels for their tenderness. I have fat yellow kernels from the food coop in bulk. I enjoyed making this in my cast iron skillet, but will try my generous Emiril LaGasse cookware for the next try. I was just thinking that there should be an iron chef cook off with popcorn. I love how people like to completely rewrite a recipe and then complain. You have my empathy for being an internet content provider. Just made a couple three or four cups and half of it didn’t pop because I have a Magic Chef gas stove and it just isn’t great all the time, even though I had it serviced. I’m going to try this again until I can conquer the stove. I used EVOO. & french grey SS.
Nice work on the recipe and educational about grease fires. Fire Marshall Bill thanks you.
★★★★★
Terri Fischer
Had a bit of trepidation, as the last time I made popcorn, I set the microwave on fire! Don’t want to risk that again, so explored stovetop options. These instructions work well. Popcorn is flavorful, and nearly all kernels popped.
★★★★★
Cindy
Came out perfect! Thanks
★★★★★
david
you forgot the butter. I use high fat content butter similar to irish butter.
2 tablespoons of high fat butter
-melt butter in bottom of pot with low temperature then turn off heat
-put in enough popcorn to fill the bottom of pot (use a quality brand)
-pour in grape seed oil to cover popcorn (a little extra is ok)
-sprinkle some salt in the oil swirl the oil and butter with corn to well mix.
-turn on heat to simmer the corn in the oil not too hot
after kernels simmer for 1-2 minutes then go to high heat (I use nat gas)
-turn to high heat pop corn and shake the pot.
-when the pops slow down take it off heat and pour into large mixing bowl. it is ok if all kernels do not pop just do not want to burn the popcorn.
-Salt to desire with popcorn salt (was not available locally so I used internet to get some)
-toss in mixing bowl make several applications of salt to taste so not to over salt.
– if you want some spice add some Tony Chachere’s Original Creole Seasoning
turn offn
★★★
Hannah
Was sceptical at first but this was such a simple and fantastic recipe! Thank you so much for sharing and making it so easy to understand :)
★★★★★
Rolla Giraco
Hi Kate, ran across your recipe when I was looking for pre popped corn to buy. I had the ingredients on hand ,so I tried it. With coconut oil and white corn. It was the bomb! I usually use a Whirlipop, but this came out great. Thank you again this will become my new Fave.
★★★★★
Jewels
Hello!
Have you ever made it with cheddar cheese? I am curious as to how to make cheddar cheese popcorn.
Thank you!
Kate
Hi Jewels! I haven’t tried that. It’s tricky to get real grated cheese to stick to popcorn, in my experience, but you could try it. Usually, store-bought cheddar popcorn is made with processed, dehydrated cheese powder.
Darren
Our air popper broke and the kids were begging for popcorn. Having seen my grandmother make popcorn on the stovetop about 40 years ago, I decided to learn how to do it myself. Honestly best popcorn I’ve ever had and every kernel popped. The video really helped. I went with coconut oil which made all of the difference. It wasn’t initially clear on how much oil to use so I decided to wing it. Came out great!
★★★★★
Jay
My gone rang just as I put the oil and a few kernels on the medium heat….came back in 5 minutes and nothing had happened….waited and waited…nothing.
Cleaned pot, added new oil and kernels…
medium heat…..nothing happened….had to use microwave for my fix….better than nothing..,.Confused n Dallas
Jay Johnston
I’ve had trouble cooking popcorn with olive oil. Partiallly due to huge quantities in some recipes (cooking for one). This worked perfectly halved. I added extra EVOO (Mediterranean diet). Black peppper and EVOO–fantastic.
(BTW, EVOO can be heated–someone mentioned this. It’s a myth about heat and EVOO.)
★★★★★
Cara
It’s been forever since I’ve popped popcorn on the stove, but my 10 year old asked if we could try it. I found your recipe and directions just perfect and easy. Thank you for sharing.
★★★★★
Kate
I love it! What a great snack. Thank you for your review, Cara!
Dave
Love your recipe and works perfectly, I recalled an episode of, “Frasier”, where Niles puts Tobasco sauce on his popcorn. So I melted some butter with tobasco and am addicted to it now.
★★★★★
Lulu
Thank you for your tips, they are really helpful. I made the recipe and my family enjoyed it a lot and told me its the best popcorn ever (especially with olive oil and little salt )
★★★★★
Emmie
So I have coconut oil, but it’s solid, not liquid. Is this what you are talking about when you say coconut oil? I know once it heats it will melt but I have not used it much and want to be sure I’m on the right track!
Kate
Yes! That is correct, Emmie.
Emmie
Perfect result!!!
★★★★★
Katie L
Used Sunflower oil as was all I had and in a cast iron casserole dish….half the kernels didn’t pop…what am I doing wrong?!
Kate
Hi Katie! Your kernels just needed more time on the stove. As long as your heat is not too high, you shouldn’t have an issue with them burning.
Jay
Absolutely amazing result ! Thanks a million
★★★★★
Parie
I make stovetop popcorn often, but always over high heat. I followed your instructions to cook over medium heat and it turned out so much better. The popcorn usually ends up being a bit tough, with a hard center, but it turned out perfectly this way! I tried it with a little pepper too, and loved it. Thank you!
★★★★★
Lauren
This recipe is perfect. Thank you! Only heating to medium and then resting the oil for 1min before putting all of the kernels in are amazing tips.
★★★★★
Judy
I was going to write how delicious this popcorn is while eating it at the same time, but the flavour and my innate greed got the better of me. This is a wonderful recipe. I hadn’t made stovetop popcorn in years. I had been leaning on the microwave kind, but really, the taste was meh at best. I followed your directions exactly, using grapeseed oil for the popping—so easy to do. For the topping I used olive oil and some cajun spice blend. Yum. Yum. Yum.
★★★★★
Kate
Hooray! I’m so glad you loved it. It’s really the best. Thanks for your review, Judy!
Pam
Thank you for this post. I have a stir crazy popper that I use, but I hate cleaning it. I never learned how to make stovetop popcorn when I was a kid cause my parents had a kettle style popper that you could just throw the kettle in the dish washer as it wasn’t attached to the heating element. Will be making a lot more popcorn now.
★★★★★
Jess B
Wow. A GAME CHANGER. I’m never going back to microwave popcorn. I feel so stupid for all the money I’ve spent on Orville what’shisname!
★★★★★
Greena
Perfect Popcorn is right! I didn’t have a single un-popped kernel and the popcorn was light and crunchy.
I drizzled with a blend of extra virgin olive oil, ghee & sea salt. Removing the pot from the heat, for just a minute, after the test kernels had popped is genius!
Thank you for that tip. Thank you as well for the prompt to teach children about grease fires.
★★★★★
Anjie
GREAT recipe. I’ll never make it any other way again! Thanks!
★★★★★
Claudia
Love the recipe and also the music of the video. My 2 year old is dancing with joy to it, would you share who is it by?
★★★★★
Kate
Hi Claudia! How adorable! I’m sorry to disappoint, but I download my songs from a licensing website, so they’re not public domain—otherwise, I’d be more than happy to share!
Robert
Thanks….might have used too high heat….(overcooked some)…but still most was crispy and tasty….fun change from my ten years of air popped
★★★★★
Doug
Thanks so much for your recipe. Our microwave died this weekend and my son has a serious popcorn habit … we had a great time making this on the stove and it turned out great! There’s no going back now …!
★★★★★
Robert
Much better this time…lower temp-perfect‼️
★★★★★
Tashia
Wow, first time making popcorn like this and beyond perfect! THANKS so so much for the recipe!!
★★★★★
Kate
You’re welcome, Tashia! Thanks for your review.
Tori
I know this recipe states “about 4 servings” but that doesn’t really help me to gauge how big of a pot or serving bowl I should be using. Any recommendations?
Kate
Hi! You can always check the nutrition facts if you need more insight. :) It’s roughly 2.5 cups.
E.J.
I do a slight modification on yours, I do 1 TB of a high quality, unflavored olive oil and 1 TB of a harissa flavored high quality olive oil. I season as you do but love that little extra kick I get with the harissa flavor.
★★★★★
Teri
The popcorn came out perfect using this recipe. I topped the popcorn with salt and nutritional yeast. Delicious!
★★★★★
Nuzhat Ali
Perfect Recipe! Followed each step like you stated and Wowzaa!!! Excellent result !!
Thanks Kate , God bless you
★★★★★
Marrita
I made this on a cheap pan and it turned out great! Always burnt popcorn – this time every kernel popped to perfection! Best popcorn recipe out there.
★★★★★
Jazmin Poyser
Recipe worked a treat for my first time making stove top popcorn. Will be the only way from now on! Keen to try different flavour combos.
★★★★★
Lauren
This turns out perfectly every time!
★★★★★
James
I have a⁹ popcorn machine & forgot the amount used. I think it was 3 tablespoons of oil to 3/4 cup of corn. Does that sound right?
Kate
Hi, I’m not sure I quite understand. This recipe is for stovetop and not a machine so I can’t speak to those amounts.
Grace
I also consider myself a stove top popcorn connoisseur – but my favorite cooking oil is clarified butter. Clarifying the butter takes out the solids so it won’t burn at popping temperatures and it gives all the popcorn a nice, subtle butter flavor without adding additional fat. Best part is butter heats much faster than oil. I can pop a pot with clarified butter in about 2 – 3 minutes – about the same time required for microwave popcorn.
Kate
Thank you for sharing, Grace. Great to know you have a go-to method too. :)
Ben Magee
Thumbing through my phone tonight and found your popcorn recipe. Mentioned it to my wife and we got up and made some in less than ten minutes. Great flavor. Thank you.
★★★★★
Kate
Hooray! Thank you for sharing, Ben. Popcorn in the evening is the best.
APRIL FLAGG
Just made this with the maple syrup, butter, and cinnamon. It was amazing. I’m on a very restrictive diet and this was such a help! Thank you!
★★★★★
Christine
I’ve used these directions for awhile now on my gas stove after my last popcorn popper died and it always turns out great. I use Avocado Oil due to its high smoke point. The changes I add 2 Tablespoons to the popcorn after the one minute rest and shake the kettle some until the butter has completely melted. Saves the extra steop of melting butter and pouring it over the popped corn. My grandsons grind the Kosher salt to a fine powder in a mortar and pestil, regular salt is too salty, and add that after popping. Has come out perfect everytime.
After reading so many of the comments:
Use a pot that you won’t mind getting discolored. Mine has from the heat
I leave the lid on and have not had a problem with soggy popcorn
On my glass cooktop only one kernel popped so I called it and followed the rest of the steps. No unpopped kernels when itwas done. It was old popcorn.
★★★★★
Kate
Thank you for sharing, Christine!
Nathalie Brochstein
Delicious and I still ended up with lots of un-popped burnt kernels. Any ideas why?
★★★★
Kate
Hi! Did you use a big enough pot? Or, they could have been on the older side. I’m glad you enjoyed what you did have, Nathalie!
Debbie
Perfect delicious popcorn!!! Great recipe.
★★★★★
Kate
I’m glad you loved it, Debbie!
JanRenae
Just tried this for the first time. Success! Thank you
ANDREA EISENBERG
This was pretty amazing. Someone in a vegan FB group mentioned the “recipe” and I ALWAYS burn my popcorn, so I tried it. Mine actually started popping quite a bit during the minute rest. Next time I’ll try to make sure the oil is a little less hot. There were just a few loser kernels left at the bottom, but definitely a winning method Thanks.
★★★★★
Priya Srinivasa
OMG! After burning the last 5 attempts at making popcorn, your recipe got us perfect ones, FINALLY!!!
Coconut oil was an awesome twist and the heat got us a bowl of yumminess!!
Thank you, thank you, thank you
★★★★★
Kate
Hooray! I’m celebrating for you. I’m glad you loved it.
Shana
How do you make 1 serving? I have no self control. Lol
★★★★★
Kate
Hi Shana! You could try cutting the ratios back. Let me know!
Yvonne
Wow! My first time ever making stovetop popcorn and I’m blown away. We usually do air-popped, which is fairly tasteless and requires a ton of butter and salt to be enjoyable. This method produced much tastier popcorn as a base, which went to the next level with a modest amount of butter and salt afterward. Thanks so much for sharing the step-by-step tips! Super helpful! xo
★★★★★
Claire
This turned out perfectly. I made a double batch, which was perfect for 3 adult, above average popcorn eaters. It overflowed my 6qt pot by a bit. I used high-temp olive oil and topped with melted butter and popcorn salt. Yum!
★★★★★
Kate
I’m happy you loved it, Claire! Thank you for your review.
ava
I just made this recipe, amazing, I used vegetable oil and a sprinkle of salt, my family loved it so much that I had to make another bowl !!!
★★★★★
Kate
Wonderful to hear, Ava! Thank you for your review.
Misty Calhoun
Thank you for the recipe!! I can’t wait to make it today. Can I make this ahead of time and it’ll stay good for a day? Trying to make some for a baby shower and put it in little baggies for tomorrow morning! Thanks!
★★★★★
Kate
Hi! It’s best fresh, but you can make ahead. Just be sure to store in an airtight container.
glen miller
Did not go through all the comments, so, would you have a “Go To” pan you would recommend for your wonderful popcorn recipe?
Kate
Hi Glen! I have all my kitchen essentials on my shop page and you can find a link to my pans there.
Patrick Barry
Excellent instructions… Followed them and got lovely popcorn as a reslult… Thanks Kate (and cookie )
★★★★★
Joelle
Super east and good!
★★★★★
Chris
Best recipe ever! I’ve burned countless batches in the past… this one is perfect and all the tips help so much! Happy Holidays
★★★★★
Kate
I’m happy you think so, Chris!
WJ Chuah
This recipe is marvelous and definitely healthy! Thanks for sharing, Kate!
★★★★★
Kate
I’m glad you loved it, WJ!