5 from 60 votes
5-Minute Homemade Stovetop Popcorn
This stovetop popcorn recipe uses refined coconut oil and popcorn kernels popped over high heat. The process involves heating a few test kernels to gauge temperature, then popping the rest with the lid covered, allowing steam to vent for crispness. The popcorn is finished with melted butter and salt for a classic snack with control over the seasoning and cooking method.
Prep Time
1 min
Cook Time
4 mins
Total Time
5 mins
Servings:
14
cups
Calories:
223 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 cups
Amount Per Serving
Calories 223
% 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.