Stovetop popcorn is fresh, crisp, and easy to season exactly how you like, with no packaging or additives. All it takes is a pot, a little oil, and popcorn kernels for a snack ready in minutes.
What you'll need
- Large pot with lid
- Popcorn kernels
- Cooking oil with a high smoke point
- Salt
- Butter (optional)
Step by step
- Heat the oilAdd a few tablespoons of oil to the pot and heat over medium. Use an oil that handles heat well, such as canola or coconut.
- Test with a few kernelsDrop in three or four kernels and cover the pot. When they pop, the oil is hot enough for the rest.
- Add the kernelsPour in about a third of a cup of kernels in a single layer, then cover. A single layer helps them pop evenly.
- Shake the potGently shake the covered pot back and forth over the burner. This keeps kernels moving so they do not burn on the bottom.
- Listen for the popping to slowWhen the pops slow to a few seconds apart, remove the pot from the heat. Waiting too long scorches the popped corn.
- Season and servePour the popcorn into a bowl and add salt, melted butter, or other toppings while it is hot. Toss to coat evenly.
Handy tips
- Leave the lid slightly ajar or tilt it to let steam escape for crispier popcorn.
- Season immediately while hot so salt and toppings stick better.
- Do not walk away while it pops, since it can go from done to burnt quickly.
Heads up
- Hot oil can splatter or smoke, so keep the lid on while popping and do not let the oil overheat before adding kernels.
FAQ
What oil is best for stovetop popcorn?
Use an oil with a high smoke point, such as canola, sunflower, or coconut oil. These handle the heat needed to pop kernels without burning.
Why did my popcorn burn?
The heat was likely too high or the pot sat on the burner too long. Shake the pot to keep kernels moving and remove it as soon as the popping slows.
Why are so many kernels left unpopped?
This can happen if the oil was not hot enough or the kernels are old and dried out. Testing with a few kernels first and using fresh popcorn helps.