t>
Recipes Sides & Snacks

Easy Stovetop Popcorn

Sharing is caring!

Popcorn is my all-time favorite snack! It’s crunchy, salty, and there’s something nostalgic about all that buttery goodness.

Actually, just last week I was reminiscing with a few friends about Blockbuster Movie Nights — and those giant theatre-style microwave popcorn bowls. As a kid, I loved watching the popcorn practically spill out over the top while it cooked. Even though Blockbuster is now no longer a thing, I still get a thrill out of popping corn — but nowadays I cook it myself on the stove.

My recipe for Stovetop Popcorn is super easy, takes 10 minutes or less, and I have complete control over the quality + quantity of the ingredients! Today, I’ll share my method and a few seasoning/flavoring options.

This post may contain affiliate links, which means if you make purchase I may receive a small commission, at no extra cost to you. This allows me to maintain my blog and provide free content for my readers. I only share products and services that I know, trust, or have used myself. Please see my Disclaimer for more info.

How to Make Easy Stovetop Popcorn

Step 1: Pour 2-3 tablespoons of canola oil and a 1/2 cup of popcorn kernels into a large heavy-bottomed pot.

I recommend using a heavy-bottomed pot because the base is thicker than the average/standard pot — which means that it retains and distributes heat more evenly and is less prone to developing hot spots that cause food to burn.

It’s not absolutely necessary to use canola oil but I consistently get good results — but you can use something different if that’s all you have in your pantry.

Step 2: Cover the pot with a tight fitting lid and turn the stove up to medium-high heat.

It’s really important to use a tight fitting lid so that popcorn doesn’t spill out everywhere. Ask me how I know. 😉

via GIPHY

Step 3: When the corn starts to pop, be sure to frequently shake the pan to prevent sticking and burning. When a little more than half of the kernels have popped, turn off the heat.

After the popping has slowed down considerably, remove the pot from the burner. You’ll have to use your sense of hearing to know when to remove the pot off of the heat. Cooking is a full-body experience. Practice using the five senses when you’re in the kitchen.

As a good rule of thumb, it’s a good idea to remove the pot from the stove when the popping slows to about one pop every 4-5 seconds.

Step 4: Season to taste and serve!

Two glass serving bowls filled with popcorn.

Flavoring Options

My favorite way to season popcorn is to liberally salt it and top it with TONS of freshly cracked black pepper, but here are some other ideas:

  1. BUTTER: Toss the popcorn with 2-3 tablespoons of melted butter — and make sure it’s the real deal — for that movie theatre flavor.
  2. CHEESE: Mix popcorn with parm and Herb de Provence to give it an Italian flair. Note: Substitute the parm with nutritional yeast if you’re vegan.
  3. CHILI: Combine the popcorn with chili powder and lime zest for a spicy kick.
Easy Stovetop Popcorn

Easy Stovetop Popcorn

Yield: 4
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Popcorn is quick snack that is crunchy, salty, and easily customizable to suit a variety of tastes.

Ingredients

  • 2 Tablespoons of Canola Oil
  • 1/2 cup of popcorn kernels

Instructions

    1. Pour 2-3 tablespoons of canola oil and a 1/2 cup of popcorn kernels into a large heavy-bottomed pot.
    2. Cover the pot with a tight fitting lid and turn the stove up to medium-high heat.
    3. When the corn starts to pop, be sure to frequently shake the pan to prevent sticking and burning. When a little more than half of the kernels have popped, turn off the heat.

      After the popping has slowed down considerably, remove the pot from the burner. You'll have to use your sense of hearing to know when to remove the pot off of the heat. Cooking is a full-body experience. Practice using the five senses when you're in the kitchen.

      As a good rule of thumb, it's a good idea to remove the pot from the stove when the popping slows to about one pop every 4-5 seconds.

Notes

1. I recommend using a heavy-bottomed pot because the base is thicker than the average/standard pot — which means that it retains and distributes heat more evenly and is less prone to developing hot spots that cause food to burn.

2. It's really important to use a tight fitting lid so that popcorn doesn't spill out everywhere.

3. It's not absolutely necessary to use canola oil but I consistently get good results — but you can use something different if that's all you have in your pantry.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 8mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

All nutrition information is for informational purposes, and should only be used as a general guideline. To obtain the most accurate representation of the nutritional information in any given recipe, the reader should calculate the nutritional information with the actual ingredients used in their recipe. The reader assumes full responsibility for any loss, adverse reactions, effects, consequences, damage, affliction or illness resulting in their reliance on the content of this site.

Sharing is caring!

2 Comments

  1. Popcorn is my favorite snack too! I never would’ve thought to add chili powder but it sounds amazing. Definitely gonna try that next time!

Leave a Reply

Your email address will not be published. Required fields are marked *