5-Minute Homemade Stovetop Popcorn
User Reviews
5
5-Minute Homemade Stovetop Popcorn
Description
The 5-Minute Homemade Stovetop Popcorn method involves heating three test kernels in refined coconut oil to know when the pan is ready. Once they pop, the remaining 1/2 cup kernels are added, and the pot is removed from heat briefly to swirl and coat the kernels evenly in oil before returning to heat. As the kernels pop, the lid is slightly cracked to release steam, which helps keep the popcorn crisp.
Using refined coconut oil replicates the flavor and texture reminiscent of movie-theater popcorn, thanks to its high smoke point and clean taste. The addition of melted unsalted butter and sea salt allows you to customize the seasoning level. This method yields fresh, fluffy popcorn without additives.
This stove method gives control over the popping process for better texture compared to microwave or pre-packaged popcorn. Leftover popcorn can be reheated in a low oven to restore crispness. Different high smoke point oils such as grapeseed, avocado, or ghee are suitable alternatives for cooking. This recipe is ideal for anyone looking to make popcorn from scratch with basic ingredients.
Ingredients
- 3 Tablespoon refined coconut oil or oil of choice, see notes
- 1/2 /2 cup popcorn kernels
- 4 Tablespoon butter melted, unsalted, high-quality
- 1/2 /2 tsp salt approximate; add to taste, fine sea salt
Instructions
- In a large (8-12 quart) heavy-bottomed stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop.
- Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately beginning popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped - this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl.
- Evenly pour the butter across the popcorn, tossing to coat. Sprinkle in the salt, stopping to taste test and adjust the salt levels as needed (the best part!). Pro-tip, you can layer in the butter by adding half of the popcorn to your bowl, drizzling butter across, then add the remaining popcorn and butter.
- Seasoning Options: parmesan garlic, lemon parsley, nutritional yeast, cinnamon and honey butter.
Notes
- Use oils with high smoke points like refined coconut, grapeseed, avocado, or ghee for best popping results and flavor.
- Refined coconut oil offers a classic movie-theater popcorn taste.
- To reheat leftover popcorn, spread it on a baking sheet and heat at 250°F for 5-8 minutes to revive crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cups
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 223kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 392mg | 16% |
| Potassium | 60mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
