Oil Options

Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
Melted butter and salt, for that classic movie-theater experience
Salt and black pepper
Zaatar (my husband’s favorite)
Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
Nutritional yeast (which I like sometimes, but not frequently)

Print Recipe

Stovetop Popcorn

Cook Time15

Total Time15

Course: Snack

Cuisine: American, Mesoamerican

Keyword: Basics

Servings: servings

Calories: 201kcal

Equipment

Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

¼ cup popcorn kernels
2 tbsp oil

Instructions

Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
2 tbsp oil
Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
¼ cup popcorn kernels
Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
Once they start popping, it will be done popping in 30-90 seconds. During that time:
Gently shake the pot 2-3 times, while keeping it on/near the heat.
Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Nutrition Facts

Stovetop Popcorn

Amount Per Serving

Calories 201 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 1mg0%

Potassium 56mg2%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.