I make popcorn a lot when people come over. Almost every time my guests ask what brand of popcorn I used because it's the best popcorn ever! When I tell them it's popped in a pot on the stove, they almost always say "I didn't know you could do that!"
So I'm spreading the message! Time to get poppin!
Benefits of Stovetop Popcorn
Stovetop popcorn:
- tastes better
- is cheaper
- is healthier
- has less unpopped kernels
than the microwave bag alternative. Plus, it's super easy!
How to Pop Popcorn on the Stove
This makes 4 servings:
- Heat 3 tablespoon coconut oil in a large pot over med-high heat
- You can also use olive oil or avocado oil
- Add about 5 popcorn kernels to the oil
- I prefer yellow kernels
- When the test kernels pop, add 1/3 cup of popcorn kernels
- Shake the kernels in the pan to coat with the melted coconut oil and spread out to an even layer on the bottom of the pot
- Put the lid on the pot
- Once the popcorn starts popping, occasionally gently shake the pan from side to side to keep the popcorn from burning and keep the heat distributed evenly
- It will take 2-3 minutes to pop
- When there is 2-3 seconds between pops, remove the pot from heat
- Leave the lid on the pot for a few seconds to allow the last kernels to pop
- Pour the popcorn in a bowl and add desired flavors and toppings
- Store in an airtight container for up to 3 days
Stovetop Popcorn Flavor Ideas
- TIPS:
- If using butter, add 4 tablespoons butter to the hot pot to melt the butter before pouring on your popcorn
- Add seasonings while the popcorn is still hot so it sticks to the popcorn better
- The classic: 4 tablespoons melted butter and salt to taste
- Everything But Bagel Seasoning (this is my favorite!)
- Hot Sauce (I like Valentina)
- Nutritional Yeast or Parmesan Cheese (cheesy and a little extra protein)
- Cinnamon & Sugar mixed for a sweet popcorn
Pin this article to save it for later!
Also check out:
 |  |  |
 |  |  |
