Learn how to make stovetop popcorn perfectly in just 3 steps! It’s the best way to prepare popcorn and is ready in less than 10 minutes. Plus, you can customize it with your favorite seasonings.
When we say stovetop popcorn is our favorite snack, we mean it! After you make it on the stove you will never look back—it’s truly the best method.
I started popping popcorn on the stove in elementary school with our family’s Whirly Pop. It was a staple weeknight dinner paired with hunks of cheese and Honeycrisp apples. Now it’s a staple game day snack—something we can all nervously munch on. It’s a quick, healthy, and affordable snack for the family that’s made in less than 10 minutes.
Now after making popcorn all these years on the stove, I’ve perfected my technique and recipe, but it can be tricky to get the hang of and quick to burn. That’s why I’ve compiled all of my secrets and tips to share how to make the best popcorn at home.
If you love a great snack, I happen to be an expert in that department. Try our viral Gochujang Caramel Corn, Gluten-Free Granola, and Healthy Bran Muffins.
Why You Should Make Popcorn on the Stove
- Better crunch and not soggy. Stovetop popcorn has better crunch and flavor than the bag, it’s just true. Some of the microwave brands become soggy quickly after cooking.
- Customize the toppings and seasonings. Stovetop popcorn is a blank canvas and a great way to show your culinary creativity. Use your newest spice blend—sweet or savory—to toss with the warm kernels.
- Easy to make. In less than 10 minutes and really just two ingredients (kernels and oil), you can have the simplest snack on hand at all times.
Lauren’s Tip
Use the right salt for popcorn. You don’t think about it, but the reason we all love movie theater popcorn is for it’s salty taste that’s the same in each bite. Seasoning it with the correct salt is the key to success here. We recommend using fine sea salt or Diamond Crystal kosher salt since it coats each kernel perfectly and sticks well.
Ingredients
Well guess what? It’s just three ingredients, talk about a simple recipe that we love.
- Popcorn kernels: Any variety at the store will do! You can also use red or blue kernels from your farmers’ market.
- Avocado or canola oil: You’re looking for a high-heat cooking oil with a neutral flavor. A high-heat cooking oil is one that has a high smoke point. Avocado or canola are both great options.
- Salt: We prefer fine sea salt or Diamond Crystal kosher salt. The finely ground salt crystals evenly coat the popcorn better than Morton kosher salt will.
How to Make Stovetop Popcorn
- Heat 3 tablespoons oil in a large pot over medium-high heat. Add 5 kernels of corn and allow them to heat until a few kernels pop. Add ½ cup corn kernels, cover the pot with a lid and give it a shake to coat the kernels in oil.
- Cook, shaking the pot occasionally, until the kernels start to pop. Continue shaking the pot frequently as the corn pops and slows to about 3 seconds between pops.
- Season with salt and desired seasonings.
Pro Tips
- Test the oil temperature. After heating the oil, when you think it’s ready, add 5 kernels and allow them to start popping. Once they pop, add the remaining kernels—this ensures even cooking.
- Shake the pot frequently. Once you add all the kernels, put the lid on and carefully shake the pot throughout cooking to ensure the kernels are cooking evenly.
- Listen to the kernels. This is critical to prevent your popcorn from burning. Once the popping noise begins to slow, remove the pot from the heat—kernels will continue to pop from the residual heat of the pot.
- Butter your popcorn AFTER cooking. Another key step! Do not cook your kernels in butter, it will burn. The key to using butter is to coat the kernels in it afterwards and toss lightly to coat. I also recommend placing the pot back over the off, but still hot, burner to slightly “fry” the popcorn in the butter. If the burner is already pretty cool, you can heat the popcorn over low heat to achieve this. Keep an eye on it.
Popcorn Toppings and Seasonings
The options are endless when it comes to customizing your popcorn. We’d say the best part is that everyone in the family can use their own spices to make it their own—a fun movie night or cocktail party idea.
Here are some of our favorite toppings and popcorn recipes:
- Taco seasoning has all those delicious spices perfect for popcorn, use store-bought or make your own.
- Cheesy popcorn using our secret ingredient nutritional yeast, it’s addicting. Add adash of cumin and it somehow taste like Doritos.
- Sea salt and pepper is another classic that’s a classic for a reason.
- Cacio e Pepe: salt, pepper and finely grated Pecorino. Delicious.
- Salt and Vinegar: use a salt and vinegar wing seasoning for salty-tart popcorn.
- Truffle: truffle salt and finely grated Parmesan cheese is a great savory combo.
- Italian seasoning, garlic powder, and chili flakes for a pizza-like twist.
- Cinnamon sugar a classic, you can’t go wrong with a hint of sweetness.
- Smoked paprika gives a hint of rich smoky goodness in each bite.
- Cajun seasoning adds some heat and robust flavor.
- Our blackening seasoning also adds a spicy kick!
- Caramel corn—you can even make it spicy like our viral Gochujang Caramel Corn!
- Butter of course! Use melted or browned butter and gently coat the popcorn after it has just finished popping.
- Ranch seasoning: use the dry seasoning packet for an herby, garlic-flavored popcorn.
- Chicken Soup Popcorn: my Chicken Soup popcorn went viral on social media. Recipe is in the social post!
Storing and Make Ahead Instructions
When it comes to storing popcorn, it’s great to pack into resealable bags or an airtight container and keep at room temperature for up to 5 days.
Making a popcorn recipe as a meal prep idea to have a make ahead snack for the week is genius! It’s a satisfying high-fiber snack that also offers tons of variety.
Frequently Asked Questions
It’s better to add butter after popping the kernels to prevent the butter from burning. You can carefully cook the popcorn in clarified butter at a lower temperature on the stovetop if desired.
Yes it can be! With stovetop popcorn you can control the amount of oil and fat that is used—this makes healthier than the microwave kind.
Yes, be sure to only use 2 to 3 tablespoons per ½ cup of kernels. Too much oil will make the popcorn soggy and not cook properly.
They may have too much or too little moisture inside the kernel which causes the kernel to never pop.
More Easy Snack Recipes
How to Make Stovetop Popcorn
Description
Ingredients
- ½ cup yellow popcorn kernels
- 3 tablespoons avocado or canola oil
- fine sea salt or Diamond Crystal kosher salt, to taste
Instructions
- Heat 3 tablespoons oil in a large pot over medium-high heat. Add 5 kernels of corn and allow to heat until a kernel or two pops. Add ½ cup corn kernels, cover pot with lid and give it a shake to coat kernels in oil.
- Cook, shaking the pot occasionally, until kernels start to pop. Continue shaking the pot frequently as the corn pops and slows to about 3 seconds between pop.
- Season with salt and desired seasonings.
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Equipment
Notes
- Test the oil temperature. After heating the oil, when you think it’s ready, add 5 kernels and allow them to start popping. Once they pop, add the remaining kernels – this allows for even cooking of the popcorn.
- Shake the pot frequently. Once you add all the kernels, put the lid on and carefully shake the pot throughout cooking to ensure the popcorn kernels are cooking evenly.
- Listen to the kernels. This is critical to prevent your popcorn from burning. Once the popping noise begins to slow, remove the popcorn from the heat – it will actually continue to pop from the residual heat of the pot.
- Butter your popcorn AFTER cooking. Another key step! Do not cook your popcorn in butter, it will burn. The key to using butter is to coat the kernels in it afterwards and toss lightly to coat.
- When it comes to storing popcorn, it’s great to pack into resealable bags or an airtight container and keep at room temperature for up to 5 days.
I tried this recipe today and it worked just fine. I haven’t had too much luck with stove popcorn until today.
This recipe will be one of my favorite ones from now on. Thank you
So glad this method worked for you!!