How to make a perfect batch of popcorn without any burnt kernels! Easy stovetop popcorn recipe.
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Making popcorn from scratch can be tricky. Not only do you want as many grains to pop as possible, but you also want to prevent the grains from burning to the bottom of the pan!
Video: How to make perfect popcorn
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How to make perfect popcorn
My mom’s method of making popcorn not only pops nearly every kernel, but also prevents the kernels from burning. She first learned this technique from the back of a popcorn box decades ago.
Your approach allows the popcorn kernels to reach an even temperature before the popcorn pops, resulting in far fewer unpopped kernels (usually none) and fewer burned kernels (again, usually none).
Since we first published this guide in 2005, it has been one of the most popular recipes on the site. Enjoy!
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Perfect popcorn
Make sure the inside of the pot is completely dry before heating the oil in it, otherwise the oil will splatter.
ingredients
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3 tablespoon coconut oil or extra virgin olive oil
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1/3 Cup good quality Popcorn cores
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1 tablespoon butter or more to tasteOptional
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Salt taste
method
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Heat the oil:
Heat the oil in a 3-quart heavy-bottomed saucepan over medium-high heat. If using coconut oil, allow all of the solid oil to melt.
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Put 3 or 4 popcorn kernels in the oil:
Wait for the popcorn kernels to pop.
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Add the rest of the popcorn:
When the kernels pop, add the rest of the 1/3 cup popcorn kernels in an even layer
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Cover the pot, remove from the heat and count 30 seconds:
(Count out loud! Fun to do with kids.)
In this method, the oil is first heated to the correct temperature, then waiting 30 seconds to bring all the other kernels to a temperature close to bursting so that when they are placed back on the heat they all burst open at about the same time.
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Put the pan back on the stove:
The popcorn should soon start popping, all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Top: While the popcorn is popping, try holding the lid slightly open to allow the steam to escape from the popcorn (the popcorn will be drier and crispier).
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Once the popping between pops has slowed to several seconds, remove the pan from the heat:
Remove the lid and immediately transfer the popcorn to a wide bowl.
With this technique, almost all grains burst and nothing burns.
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Melt the butter in the empty hot pan:
If you add butter, you can easily melt it by adding the butter to the now empty but hot pan.
Top: Browning the butter just a little will give the butter and your popcorn an even more buttery flavor.
Simply drizzle and spread the melted butter over the popcorn.
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Sprinkle the popcorn with salt to taste:
Fun Popcorn Toppings – Spanish smoked paprika, nutritional yeast, cayenne pepper, chili pepper, curry powder, cumin, grated Parmesan cheese.
popcorn toppings
Want something more than butter or salt on your popcorn? Try sprinkling some grated parmesan cheese on top! Smoked paprika, nutritional yeast, cayenne pepper, taco seasoning, or curry powder also make for fun and interesting toppings.
Do you have a favorite popcorn topping? Please let us know in the comments.
| nutritional information (per serving) | |
|---|---|
| 99 | calories |
| 11g | Fat |
| 1g | carbohydrates |
| 0g | protein |
