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!
Mine turned out perfect. The secret is to turn off the heat as the kernels keep popping 3-4 seconds in between. I added salt and palm sugar- it tasted like kettle corn. Yummy! Thanks for the recipe!
Excellent!!! My husband and I just enjoyed a large bowl of popcorn after I used the suggested method stove top. No burned kernels, fire, nor needing to call 911 thankfully! I’m really glad I did not read the reviews prior to making it this (I usually ALWAYS read the reviews first) this was a winner😀
I would definitely not use this I followed this word for word I measured my kernels and oil for heavens sake and I ended up having to call 911
This was a terrible recipe,I followed it exactly yet my popcorn wasn’t even edible! Don’t try this recipe.
I went to the store to buy popcorn and found a huge long row with about 5 shelves loaded with bags of popped corn. Finally on the bottom row there were a couple little spaces for popcorn kernels and no choices. Either the bag of kernels or the small plastic jug of kernels. The price well that too was a big surprise. So I am shopping around as I want organic popcorn from Indiana, but not at 15 to 20$ a pound.
As a kid, I’m 69 now, we always had popcorn and grape juice on Dundsy night to watch TV. I have 11 brothers and sisters and with my parents, that is 14. I was always assigned to make the popcorn and always on the Electric stove believe me, I learned a lot. I still have the same 2qt-2.5 pan I used the. And it is black on the bottom of the outside
No question. You have to heat the oil first. I waited till it started to smoke but I like the one kernel idea. Same effect. Then I dumped in the oil and popcorn. Oil should only JUST cover the popcorn and the. That is a little heavy. Too much oil and it tastes like oil. After a swirl or two, there should not be any excess oil sloshing around. You will get the hang of it.
The most important part now is the salt. Lots of folks try to salt after it is popped and to me, that is too late. You dump in the salt with the popcorn and the salt will stic to if. I used to make 5-7 gal of popcorn every Sunday. My favorite i white popcorn as it is smaller kernels and crunchier. However most people like Yellow so govwith what you like.
I tried making pop corn using cooker. I failed miserably with black ones. I am not sure where am I going wrong. First I heated up oil then added corn with some turmeric and salt. Fried till some corn start popping and then closed the lid of my cooker.i added so much oil so that the corns get merged.
I absolutely loved this! I used to have a no oil popcorn machine, it caught on fire. Before that I had popcorn at least twice a week. I haven’t been able to make it at home since. This recipe worked amazing!!!
Hi I’m new to making g my own foods lol I’m making cut backs and took up baking and then seen this. However I was just wondering what do I use to make sweet pop or like when I go to the movies ?
Xx
Unfortunately I haven’t experimented with sweet varieties as they aren’t my favorite, so I’m not sure. :(
Do you have any advice for getting the seasonings or Parmesan to “stick to” the popcorn? Mine always end up at the bottom of the bowl.
Adding some melted butter helps. :D But other than that, making sure the seasonings are ground to as fine of a powder as possible will help it stick in the nooks and crannies rather than just tumbling off. So if the brand of Parmesan you use is in larger granules as opposed to a finer powder, it won’t stick as well.
Came out great!
Success! After several failed recipes, this one worked for me! I used coconut oil and seasoned with popcorn salt. My daughter (who LOVES movie popcorn) said this was even better than the movie popcorn with butter. Next time, I’ll try using butter instead of coconut oil.
For a larger batch, I really love my Whirely-Pop stovetop popper. It’s the same method as here, but it’s got a stirrer that you use with a hand-crank instead of having to shake the pot.
Also, if you’re willing to take some risks, you can roast coffee the same way (don’t use any oil, though, ew). However, you *may* not want to use the same popper for coffee as for popcorn, or you might get coffee-flavored popcorn!
First, I also use around med-high. Favorite: use olive oil to pop then add parmesan cheese and Italian seasoning. I also do kettle corn by adding sugar to the kernels, shake well!
Always make my popcorn like this and never had an issue with a fire or burned kernels. I like to put some fresh oregano leaves in the oil as well, the sprinkle some parm cheese on the corn after popped!