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How to Make Stovetop Popcorn

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How to Make Stovetop Popcorn

I grew up on Popcorn, it’s my favourite snack. At my house, it was a safe bet that there’d be popcorn to munch on, especially when the babysitter was over.

Knowing how to make stovetop popcorn wasn’t a big deal because I had always used an air popper to make my popcorn. I’d been using the same one since I was a kid, until a few years ago when the cover attachment had cracked.  When I did buy a new one, it drove me nuts because most of the popcorn kernels just wouldn’t pop and there would be a ton of popped popcorn that landed everywhere – except in the bowl it was supposed to.

Recently, I tried cooking popcorn on the stovetop.  I don’t know why I didn’t try it this way sooner, I guess it always seemed like too much work. I was wrong! It’s so simple! When the popcorn is done, you’ll have almost no unpopped kernels left in the pan – no more wasting popcorn. The popcorn is crisp, delish, and takes under 5 minutes to make!

How to Make Stovetop Popcorn

How to Make Stovetop Popcorn

Ingredients

1 tablespoon coconut oil
1/3 cup popcorn
salt

Instructions

  1. Heat coconut oil and 3 popcorn kernels in a large covered pot over medium heat. As soon as the kernels pop, take the pot off the heat (but don’t turn off the heat).
  2. Add in the rest of the popcorn kernels and a big pinch of salt, cover and count to 10, and then place back on the heat. When the kernels start to pop, start shaking the pan until the popping starts to slow down (about 1 to 2 seconds between each pop).
  3. Remove from heat and top it any way you like – salt, butter, olive oil, fresh herbs, parmesan cheese, etc.!
http://karyosmond.com/how-to-make-stovetop-popcorn/

How to Make Stovetop Popcorn Tips:

  • Protect your hand with an oven mitt or a dishtowel when shaking the pan.  The heat from the element and the steam escaping from the pan will be very hot.
  • You don’t have to go crazy shaking the pan back and forth. Use a gentle shaking motion to keep the kernels from staying in one place and burning.  Remember! Use just enough force to move the popcorn kernels around the bottom of the pan.
  • You can substitute vegetable or olive oil for coconut oil.

TOPPING ALERT! You have to try this…

Add a little maple syrup to your melted butter before drizzling it over your freshly popped popcorn. Holy Cannoli, Batman!  Thanks for the tip, Annie!

Have you ever tried Frank’s Red Hot Sauce and Butter on popcorn??

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2 comments

  1. Thanks for sharing Georgie! I’ll be sure to give your recipe a try :) k.

  2. Hi Kary,

    I have over the years cooked popcorn on top of the stove with a little oil and it has to be white popcorn. The yellow popcorn is a little larger and seems to be a little tuff, but that’s just my take. That being said I have found a new way—-put a 1/4th cup of popcorn in a microwaveable bowl (that’s it) with a vented cover and cook for 2 minutes (some kernals may not pop, but most all will) then spray with butter spray and add salt to taste. Of course you can always add your own toppings. Ok that’s my recipe. Georgie :)