This cooking method for Stovetop Popcorn is so easy, results in nearly every kernel popping and nothing burns, leaving you with a nice big bowl of beautiful popcorn!
My daughter has a few favorite food items – chewing gum, Hot Cheetos, and popcorn. And currently she can’t have any of them because…braces. It’s pretty much torture for her.
We love popcorn and I make it almost every night. Well, I used to make it almost every night. But since I’m not cruel, we’re sort of on hiatus. So it’s torture for me, as well!
I’m old school, though, using a pot and my stove.
Using this stovetop method, the kernels reach an even temperature before popping, so almost every kernel pops at the same time and nothing burns, resulting in very little waste and perfect popcorn that tastes crisp and wonderful.
What’s the difference between yellow and white popcorn?
I always laugh at this question, and since I’m snarky, usually answer with “well, one is yellow and one is white.” HA. But there actually is a difference, albeit small. Literally. The “hull” that surrounds a white kernel isn’t as thick as yellow kernels, so they pop up quite a bit smaller and more tender. Yellow kernels have a sturdier flake and don’t crumble as easily.
Sometimes I’ll combine the two and pop them together. I’m such a rebel.
what is the best oil to use for stovetop popcorn?
It’s important to use an oil with a pretty high smoke point for perfect stovetop popcorn, which both vegetable and canola oil have. I, personally, always use vegetable oil. Coconut oil will get you more of that movie theatre flavor and works well. And I’ve recently heard that olive oil actually works great too, but I haven’t tried that yet.
Why not just make bagged microwave popcorn?
Well, you certainly can! I’m not here to tell you how to live your life. Lol. But homemade is so easy to make, inexpensive, it’s actually healthier, and it tastes so much better!
(For reference, 1 regular sized bag of Microwave popcorn yields approximately 4.5 cups of popped popcorn. This recipe yields approximately 14 cups.)
Popcorn is such a great snack. Haley and I are both counting the days when we can devour an entire bowl together again. But you don’t need to wait.
So go grab yourself some kernels and make up a batch!
Other snacks we love!
Perfect Stovetop Popcorn
- 1/4 cup vegetable or coconut oil
- 1/2 cup popcorn kernels (yellow or white)
- Salt , to taste
- Pour the oil into a large heavy bottom pot (with lid.) The oil should cover the bottom of the pot.
- Warm the oil over medium-high heat.
- Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
- Once the kernels pop, remove them with a slotted spoon and discard, then add the 1/2 cup kernels, making sure they’re in an even layer.
- Cover the pot and remove from the heat. Count to 30.
- Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
- Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
- Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
- Sprinkle the hot popcorn with a little salt to taste (and drizzle with melted butter, if using) and enjoy!