To make popcorn on the stove, follow these expert steps for perfectly popped, crispy popcorn:
Ingredients
- 2 to 3 tablespoons cooking oil (extra-virgin olive oil, coconut oil, or vegetable oil)
- ½ cup popcorn kernels
- Salt, to taste
Instructions
- Heat the oil:
Use a large, heavy-bottomed pot with a lid. Pour in the oil to just cover the bottom of the pot. Heat over medium heat until the oil is shimmering but not smoking
- Test the oil temperature:
Add 2 or 3 popcorn kernels to the pot and cover with the lid. Wait for these kernels to pop. This indicates the oil is hot enough
- Add the rest of the kernels:
Once the test kernels pop, remove them from the pot. Add the remaining kernels in an even layer. Cover the pot again and remove it from the heat for about 30 seconds to 1 minute. This step helps the kernels heat evenly without burning the oil
- Pop the popcorn:
Return the pot to medium heat. Keep the lid slightly ajar to allow steam to escape, which keeps the popcorn crisp. Shake the pot occasionally to prevent burning and help kernels pop evenly
- Listen for popping to slow:
When the popping slows to about one pop every few seconds, remove the pot from heat. If popcorn starts overflowing, tip some into a bowl and continue cooking the rest
- Season and serve:
Immediately transfer popcorn to a large bowl. Sprinkle with salt and toss. You can add melted butter or other seasonings if desired
Tips
- Use medium heat to avoid burning the oil or kernels
- A heavy-bottomed pot distributes heat evenly and prevents hot spots
- Avoid sealing the lid completely; leaving it slightly open lets steam escape and keeps popcorn crisp
This method yields about 10 cups of popcorn in under 10 minutes and is healthier and tastier than microwave popcorn
. Enjoy your homemade stovetop popcorn!
