Stovetop popcorn is, was, and will always be one of my favorite budget-friendly snacks. It takes only minutes to make, can be flavored with hundreds of different ingredients, both sweet and savory, and it is shelf stable. Really, what more could you want in a snack?? And if you’ve only experienced microwave popcorn, hold onto your seat. Stovetop popcorn is a whole different beast! The kernels are fluffier, have a better texture, and a more intense corn flavor. Once you go stovetop, you’ll never go back.
What Makes Popcorn Pop?
To understand how to make stovetop popcorn, it can help to understand what makes popcorn pop to begin with. Every dried kernel of corn still contains a small amount of moisture in the center. When that moisture heats up rapidly and turns into steam, pressure builds within the kernel until it eventually pops. To get the best pop you want the hottest oil and the fastest increase in temperature (which is why I don’t add the kernels until the oil is already hot).
What Oil Should You Use to Make Stovetop Popcorn?
Stovetop popcorn is all about the oil. The hot oil is what causes the kernels to pop into a big, fluffy, crunchy cloud and it’s important that you use an oil that can withstand a very high heat. If you use a lower heat oil, you risk the oil reaching its smoke point and then flash point, which will cause the oil to burst into flames (not good). To avoid this, make sure to use a “high heat” oil, or an oil that has a smoke point of 400ºF or higher. Some oils that have a high smoke point include (but are not limited to): vegetable, canola, corn, grapeseed, avocado, safflower, and sunflower oil.
Why is My Popcorn Always Small and Hard?
There are a few things that can cause popcorn to not pop into big fluffy pieces. Here are the most common reasons:
- Old kernels – if your popcorn kernels are very old, they won’t contain as much moisture in the center and therefor won’t pop as big.
- Not enough oil – if you don’t use enough oil, there won’t be enough to heat the kernels quickly and evenly, and you’ll get a lot of half-pops and small pops.
- Adding kernels to cold oil – When kernels heat up slowly with the oil the pop will be less dramatic and the pieces will be smaller.
How to Season Popcorn
My favorite part about popcorn is that you can literally add anything to it. My favorite go-to seasoning is Tony Cachere’s, but I also love plain salt and freshly cracked pepper. A little sprinkle of grated Parmesan is great, as is sriracha, truffle oil, nutritional yeast, or garlic herb seasoning. Oh, and butter. OMG butter.
And if you’re into sweet popcorn, butter, sugar, and cinnamon!
Share your favorite popcorn topping with me (and the rest of us) in the comments below!
How to Make Stovetop Popcorn for One
The recipe below makes about 8 cups, but you can also make a smaller 2-4 cup batch for one person. I usually do 1 Tbsp oil and 2 Tbsp corn kernels, making sure to use a very small sauce pot.
Easy Stovetop Popcorn Recipe
Servings 4 2 cups eachIngredients
- 2 Tbsp high heat cooking oil* ($0.04)
- 1/3 cup popcorn kernels ($0.19)
- 2 Tbsp butter (optional) ($0.26)
- 1/2 tsp seasoning salt (optional) ($0.05)
Instructions
- Add the oil and one kernel to a large sauce pot. Place the lid on the pot and turn the heat onto medium-high. Wait for the test kernel to pop.
- Once the kernel pops, add the rest of the kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the kernels to begin to pop. You can swirl again to redistribute the hot oil, if needed.
- Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Make sure it’s only open a little to keep the pot hot enough to continue popping the corn.
- When the popping slows to about one pop per second, turn off the heat. Wait a few extra seconds for the last few pops, then remove the lid and pour the popcorn into a bowl.
- Let the pot cool for two minutes or so, then add the butter to the still hot pot. Allow the residual heat in the pot to melt the butter, swirling the butter to maximize the contact with the hot pan. Drizzle the melted butter over the popcorn bowl, then sprinkle with seasoning salt or your favorite herbs and spices.
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Notes
Nutrition
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Do you love homemade popcorn recipes? Try this fun & easy Popcorn Balls recipe next!
How to Make Stovetop Popcorn – Step by Step Photos
Add 2 Tbsp high heat cooking oil to a medium sauce pot. Examples of high heat cooking oils include (but are not limited to): vegetable, canola, corn, grapeseed, avocado, safflower, and sunflower oil.
Add one “test” kernel to the pot. This kernel will be the indicator for when the oil is hot enough to add the rest of the kernels. Place a lid on the pot and turn the heat onto medium-high. Wait for the test kernel to pop.
When the test kernel pops, remove the lid and add ⅓ cup of popcorn kernels. Replace the lid and swirl the pot a bit to coat the kernels in oil.
As the popcorn begins to pop, crack the lid on the pot just slightly to allow excess steam to escape (otherwise it will collect on the lid and drip down onto the popcorn). When the popping slows to about one pop per second, remove the pot from the heat and let it sit a few seconds more until the popping stops all together.
At this point you have a big pot full of fluffy popcorn, but it needs to be seasoned. Pour the popcorn off into a large bowl.
Let the pot cool for about two minutes, then add the butter. The pot should still be plenty hot enough to melt the butter. Swirl the butter to help it melt in the hot pot.
Drizzle the melted butter onto the popcorn.
Then sprinkle seasoning salt or your favorite seasoning blend onto the buttered popcorn.
Dig in!
Used these directions the first time and the batch burned. For the second batch I lowered the heat to led-high and constantly shook the pan and the corn popped beautifully.
Late to the party I know, but I really think those who ended up with burned popcorn are seeing the result of what looks like a major omission in this recipe–shaking the pan! I grew up with stove-top popcorn and have been making it myself for eons. One of the key things to keep in mind is that the pan needs to be shaken once the corn starts popping, or burned kernels are bound to appear. Why do you think those special poppers, either the Stir Crazy ones or those made for top of the stove, all include a stirring mechanism?
I make popcorn on the stove at least once a week! I have a carton of Flavorcol powder season I found at a local grocer that I add to the oil after it’s hot. I also like using the popping oil that Orville and Pop-Secret put out. I think it’s a safflower oil with a touch of butter too. It can be used as a topping and for popping the kernels though I use it just for popping.
So here’s my key: I use my WOK to make popcorn. It works 10x better than any other whirly-pop/saucepan/dutch oven/etc. It’s like the WOK was made for making popcorn as the popped kernels get pushed up the sides of the WOK while the bottom is still hot to pop the remaining kernels. I average less than 10 unpopped kernels per 1/2 cup of unpopped kernels cooked at a time.
The technique I use is exactly as described above, though I add the Flavorcol powder, about 1/2teaspoon for 1/2 cup kernels, when I add the popcorn. I also dont’ use high heat as that tends to make for chewier, less crisp popcorn. I turn it down just a touch…(My gas knobs are 1-6 and High, I set it to about 5 which is about 65% heat, or I guess Med-High) It takes a little longer on the lower heat but the popped corn is so much more crunchy and full of flavor!
I love stove top popped popcorn. When I was a little girl, long, long ago, whenever mom made homemade fudge (the old fashioned kind) we also had popcorn. Jump forward decades. My grandson and I have our own tradition. When we watch a movie (or two), he almost always asks for my version of kettle corn. I quickly add about a tablespoon of granulated sugar just as the first kernels start popping. Shake the heck out of the pan to keep the sugar from burning. Once in awhile I will stir a little vanilla into my sugar before I add it to the pan. Sprinkle with a bit of salt, and you are good to go! He says it is the best popcorn, ever!
That was joke. My whole house reeks like burned popcprn. Please dont post any other of your ideas.
me too
The recipe worked great! Hank you for putting this recipe on.
I dunno what high does on her oven, but on mine it started a grease fire. Medium is where it’s at. Also, like someone else posted, no need to use a tester. Just pour oil, add grains, start heat, and shake the pot around when it starts popping.
I tried tyour method twice and both times the popcorn caughtbon fire(burnt excessively) and filled my whole house with rachid smok.
Followed your instructions. The lid just exploded off my pot with a fire ball shooting out of it. Thanks for that.
For the grease fire folks:, use medium high heat (or even medium,although it’ll take longer). I’ve always used medium high heat and three test kernels and in large pot and have never had any fires. I like to add old bay to my popcorn. Stove top is the best!
You can also do it with no oil if you throw it in a paper bag. I honk I used 1/4 cup. But you can fold the edges over and staple it (I do 3 staples) and microwave. I know you would think that the metal would spark. But I heard about this years ago from the local news giving tips. And you know what? Totally works. Super convenient. You don’t have to do dishes. … And no oil needed.
Here’s a better explanation. http://www.squawkfox.com/2010/07/27/popcorn-recipe-gourmet-popcorn/
This method doesn’t even use staples. So that’s even more convenient. And prob less intimidating to ppl who have never done it.
What kind of pot is that in the picture?
It’s my stainless steel set made by OXO. :) It’s a bit pricey, but I saved up and used a coupon!
I set my pan on fire with this recipe. I would not recommend heating up oil by itself like the recipe suggests unless you want a grease fire.
I just recently found you on Pinterest and am so glad I did! Thank you, thank you, thank you.
I love to make popcorn in sunflower oil. It has a delicious flavor similar to butter and gives everything a light coating. I don’t really use sunflower oil for anything else.