Stovetop Popcorn
Learn how to make perfectly popped Stovetop Popcorn and never make microwave popcorn again! This small batch popcorn for two is ready in under 10 minutes and can be customized with any flavor you’d like.
I am a snack addict.
Whether it’s salt and vinegar chips, Italian nachos or homemade barbecue chips, I will eat it all in one sitting.
That’s why I have to fight to urge to buy junk food when grocery shopping because I’ll eat every last crumb.
However, that doesn’t quite help my case when I’m home watching tv and looking for a snack. Sometimes I can fight it off. Most of the time I cannot.
That’s when I make a bowl of Stovetop Popcorn because it’s healthy homemade popcorn you can make in about 10 minutes.
Knowing I have to make it and clean up, it helps me decide how badly I want to make popcorn on the stove.
The first time I learned how to make stovetop popcorn was when I studied abroad in Ireland. Our flat didn’t have a microwave, so everything was cooked either on the stove or in the oven.
My flatmate taught me how easy it was to make popcorn on the stove using a large pot with a lid and 3 easy ingredients.
Here I am 17 years later sharing my tried and true method. You’ll never go back to microwave popcorn again!
The hardest part will be deciding which popcorn flavor you’d like.
Ingredients For Stovetop Popcorn
All you need to make homemade popcorn are 3 easy ingredients:
- Vegetable oil: You want to use an oil with a high smoke point to avoid burning such as vegetable or canola. If you do decide to use olive oil which has a low smoke point, you’ll have to keep an eye on it and not have the heat too high.
- Kernels: I used your standard yellow kernels you can find in most grocery stores. However, there are many varieties out there you can use. The method is the same.
- Salt and other seasonings: The best part about making homemade popcorn is you can customize the flavors to your liking! You can also control the salt level if you need a low sodium snack.
How To Make Stovetop Popcorn
Here’s how to pop popcorn on the stove:
Add oil and kernels to a large pot.
Heat until 1-2 kernels start to pop, shaking the pan often so the kernels move and don’t burn.
Add a lid and let the kernels finish popping. Once the sound stops, turn off the heat and let it sit 1 minute for any late poppers.
Season popcorn as you’d like.
Stovetop popcorn is best eaten the day it’s made. Store in an airtight container for up to 2 days.
Tips For Making The Best Stovetop Popcorn
- Use a good, heavy-bottomed pot: Cheap pots don’t distribute heat evenly, which means your kernels may pop unevenly
- Cook on medium heat: As tempting as it is to crank up the heat and make the popcorn pop faster, you risk burning your kernels. Once there’s smoke, it may end up tasting burnt.
- Allow steam to escape: If your lid doesn’t have a vent hole to allow the steam to escape, you can keep the lid slightly ajar. Popcorn will lose its crispiness if the steam is trapped in the pot.
Recommended Popcorn Flavors
Now that you have perfectly popped small batch popcorn, it’s time to figure out how to flavor it! You can buy premade seasonings from the store or you can use one of these recipes:
- Substitute popcorn for potato chips with salt and vinegar popcorn.
- Spice up your popcorn with fajita seasoning or spicy cheese popcorn.
- Go classically sweet with caramel popcorn or peanut butter popcorn.
- Add chocolate with chocolate covered popcorn or smores popcorn.
- Make it spooky with Halloween popcorn.
- Or go really festive with Christmas popcorn.
Stovetop Popcorn FAQ
Use an oil with a high smoke point, such as vegetable or canola oil to help prevent burning.
Chewy popcorn is caused by steam trapped in the pot. Use a lid with a vent hole or leave it slightly ajar while popping.
It’s best to add your seasonings after all of the popcorn has been popped.
Stovetop Popcorn
Learn how to make perfectly popped Stovetop Popcorn and never make microwave popcorn again! This small batch popcorn for two is ready in under 10 minutes and can be customized with any flavor you’d like.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons unpopped popcorn kernels
- Salt and seasonings, to taste
Instructions
- Add oil to a Dutch oven or similar wide pot. Add kernels and shake the pan until coated.
- Turn on the heat. Shake the pan every so often so the kernels move around a bit. Once you hear popping, add a lid.
- Turn the heat down to low while the kernels finish popping. Once the sound stops, turn off the heat and let it sit 1 minute for any late poppers.
If your lid does not have a vent hole, leave it slightly ajar so the steam can escape. - Transfer popcorn to a large bowl, removing any unpopped or hard to eat pieces. Add desired salt and seasonings then toss to coat.
Popcorn is best eaten the same day. Store in an airtight container for up to 2 days.
Notes
Some flavor ideas are:
- Substitute popcorn for potato chips with salt and vinegar popcorn.
- Spice up your popcorn with fajita seasoning or spicy cheese popcorn.
- Go classically sweet with caramel popcorn or peanut butter popcorn.
- Add chocolate with chocolate covered popcorn or smores popcorn.
- Make it spooky with Halloween popcorn.
- Or go really festive with Christmas popcorn.
Recommended Products
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we have not made microwave popcorn for years and years. We always make stove top popcorn, and when I am in the Pittsburgh area, I stock up on the Amish popcorn kernels and keep them in the freezer to keep them fresh so I have them for a whole year Thursday night is popcorn night at our house, I had microwave popcorn recently someplace else and I can’t believe how wonderful the popcorn in a pan is compared to microwave and of course we pour melted butter over the top
Smart idea with the Amish kernels! And yes you can definitely taste a difference with microwave popcorn. I’ll still make a bag once in awhile and can absolutely tell.