Making popcorn on the stove top isn't hard, but there are a few important details you need to pay attention to get the PERFECT pop every time.
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Popcorn is the best healthy and versatile snack, you can do so many fun things with it and it's gluten free!
I highly recommend making your treat on the stovetop or in an air popper. Bagged popcorn can contian chemicals and preservatives, but homemade popcorn gives you much more control over ingredients.
Want more popcorn recipes? You can't go wrong with this Confetti Popcorn or my tasty Sweet Cinnamon Popcorn!
Homemade, stovetop popcorn requires only 3 simple ingredients!
Popping corn: you can get a giant jar of popcorn for just a few dollars making this snack delicious, healthy and affordable.
Oil: extra virgin olive oil, coconut oil and grapeseed oil are all great options.
Salt: salt the oil and add more afterwards if you like (a little melted butter is also very tasty)!
How to make popcorn on the stovetop:
Step 1: heat oil
Place a large, high quality pan on the stovetop. Measure oil and salt into the pan and place heat on medium low (heat level is very important, see expert tips below for more info)! Place 3 test kernels in the oil and put a lid on the pan.
Step 2: listen carefully
When you hear test kernels pop, add remaining popcorn to the pan and quickly re-lid. This time, place the lid at a slight angle so that steam can escape. Give the pan a good shake halfway through to encourage un-popped kernels to the bottom.
Step 3: enjoy!
Add desired toppings and seasonings to your popcorn and enjoy!
Heat level is very important! Too low: kernels will sit in oil too long before popping and they'll begin to brown. Also, pops won't be as explosive, resulting in small pieces of popcorn rather than big and fluffy. Too high: you'll risk oil beginning to smoke and completely burning your popcorn. It's all about getting that perfect temperature! I've found that medium low works well (my stovetop has settings 1-8, I use 3 for popcorn).
Popping all kernals: give your pan a good shake halfway through to encourage unpropped kernels to the bottom so they are right on the heat source.
For crispy popcorn: tilt the lid on the pan while kernels are popping. Each explosion creates a bit of steam and if the lid is fully on the pan, the kernels will sit in that additional moisture making them chewy rather than crisp.
Perfect, Easy Stovetop Popcorn!
- ⅓ cup popping corn
- 1 tablespoon extra virgin olive oil *coconut or grapeseed oil will also work
- ¼ teaspoon salt
- Place a large, high quality pan on the stovetop. Measure oil and salt into the pan and place heat on medium low.
- Place 3 test kernels in the oil and put a lid on the pan.
- When you hear test kernels pop, add remaining popcorn to the pan and quickly re-lid. This time, place the lid at a slight angle so that steam can escape (this will make the popcorn crisper rather than chewy).
- Give the pan a good shake halfway through to encourage un-popped kernels to the bottom. Once pops are 2-3 seconds apart, remove from heat.
- Add desired toppings and seasonings to your popcorn and enjoy!
- Store in an airtight, food safe storage container for up to a week.
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