Ready in under 15 minutes, this stovetop popcorn is easy to make in bulk and save for later. On this page you will find all the answers to preparing popcorn.
Alex and I are popcorn fanatics. My favorite way to end an evening is with a bowl of popcorn and an episode of whatever we’re watching on Netflix. Okay, and maybe a locally brewed beer too. Instead of jumping for the microwavable stuff, popcorn on the stove is the way forward for us – sometimes it’s better to just go back to how it was! This recipe uses no chemicals and less salt than store-bought ones, but it tastes so much better. Read on to find out how to make popcorn!
Related: Herb Popcorn
Ingredients for popcorn on the stove
The ingredients for homemade popcorn are super simple, although you can dress it up however you like. For this recipe you will need:
- Yellow popcorn kernels
- vegetable oil (you can also use coconut oil)
- Popcorn salt or finely ground salt (we make ours by grinding kosher salt in a mortar and pestle until light and powdery)
That’s it! You also need a large pot with a lid. We’ve found that it’s easier to have a dedicated pan for the task so we don’t have to worry about keeping it too clean. Ours has small drainage holes in the lid that work well to release steam, which is crucial to getting it fluffy.
Related: Chocolate Popcorn Cookies
How to make popcorn
Making popcorn on the stovetop is surprisingly easy and can be done in under 15 minutes. How do you make popcorn? To start, you need to heat a few tablespoons of vegetable or coconut oil in a large saucepan. Add a few grains to the oil; You’ll know the oil is hot enough to cook the rest of the popcorn as soon as those few kernels pop. Add the rest of the grains and the salt.
Shake the jar a little to distribute the oil evenly, then wait for the magic to work! It will probably take a few minutes for the kernels to start popping, but when they do, make sure to stay close to the stove. If your pan lid doesn’t have vent holes, tilt the lid to allow steam to escape. If you trap steam in the pan, your stovetop popcorn will go soft and taste sad. Once the popcorn stops, remove the popcorn from the heat, add the toppings of your choice and enjoy!
What is the best oil for popcorn?
When making stovetop popcorn, it’s important to use an oil with a fairly high smoke point. For this recipe, we usually use canola oil or vegetable oil as both have a high smoke point. But for a more authentic cinematic flavor, consider using coconut oil. You only need 2 tablespoons of oil per 1/2 cup of kernels to keep this popcorn from tasting greasy!
Our favorite popcorn toppings
- olive oil and kosher salt: A drizzle of good olive oil goes a long way on that stovetop popcorn. If desired, add a pinch of finely ground Kosher salt and a pinch of freshly ground black pepper for a tasty snack.
- butter and cinnamon: Melted butter is a classic topping, but a sprinkling of cinnamon takes it to the next level. Add less butter than you think you need because it’s easy to overdo it!
- Roasted coconut flakes and dark chocolate: A dash of dark chocolate and a handful of coconut flakes is arguably one of the best ways to enjoy this stovetop popcorn. Add the chocolate just before serving so it’s still melted when you dig in.
- nutritional yeast: This vegan cheese topping makes a delicious, flavorful popcorn.
How to store popcorn
Stovetop popcorn is best enjoyed fresh, as leftovers cool fairly quickly. To store your homemade popcorn, seal it in an airtight bag or container and place it in the freezer. I know this sounds a bit strange, freezing helps it stay fresh for a long time. And since popcorn never freezes completely, you don’t have to worry about defrosting it.
We like to make a big batch of popcorn and store it unseasoned in the freezer when the snack cravings get the better of us. Then it is left on the counter for 5-10 minutes before eating. However, I’ve eaten it straight from the freezer before and it’s fine as is.
Looking for healthier snack recipes?
Aside from that stovetop popcorn, here are a few of our favorite healthy snack recipes:
Looking for healthier corn recipes?
Of course, you can make so much more out of corn than just a chewy movie-watching snack! Here are some of our favorite corn recipes:
This recipe is…
Vegan, plant-based, dairy-free, vegetarian and gluten-free.
The description
Do you want to know how to make popcorn on the stove? This stovetop popcorn recipe takes less than 15 minutes and is easy to make in bulk and save for later. Perfect for snacking!
- ½ cup yellow popcorn kernels
- 2 tablespoons vegetable oil
- ¼ teaspoon popcorn salt (or crushed kosher salt)
- 3 liters Pan
- Add 2 tablespoons vegetable oil and 3 popcorn kernels to the pan. Cover oil and heat over medium heat.
- Add a few shakes (about ⅛ teaspoon) of popcorn salt to ½ cup of popcorn kernels. The oil is ready when the 3 seeds burst in the pan. At this point add the remaining almonds with the salt and cover again. Shake the pan to distribute the grains in a single layer.
- Pop the popcorn for a few minutes, shaking the pan frequently. When steam forms, lift the lid slightly to loosen it. Once the popping subsides, remove the pan from the heat and wait for the popping to stop. Enjoy!
- Category: The taste
- Method: Cook
- Kitchen: American
Keywords: Popcorn on the stovetop, popcorn, easy, easy, how to, snack
