Stovetop Popcorn (Perfect Every Time!)

Name: Stovetop Popcorn (Perfect Every Time!)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil or coconut oil; 1/2 cup popcorn kernels; Fine sea salt, to taste

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4
Calories
139 kcal
Course
Snacks
Cuisine
Vegan

Stovetop Popcorn (Perfect Every Time!)

Dana Benson

Report

Here's how to make perfect Stovetop Popcorn, with just 3 simple ingredients. It's a great healthy snack when you need a salty fix!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil or coconut oil (use 3 tablespoons if using a 6-quart pot)
1/2 cup popcorn kernels
Fine sea salt, to taste

Add to Shopping List

Instructions

In a pot over medium-high heat, add the oil and 2 of the popcorn kernels. I typically use a 3.5-quart pot with a lid, but if you're using a larger 6-quart pot, be sure to use an extra tablespoon of oil so that the bottom is totally coated, for best results.
Listen carefully for the 2 kernels to pop. When they do, add in the rest of the popcorn kernels, cover with a lid, and remove the pot from the heat briefly, about 30-45 seconds. You may start to hear the popcorn kernels start to pop, even while they are removed from the heat.
Return the pot to the burner, and be sure to crack the lid so that steam will escape, without letting any kernels pop out. The popcorn should start popping rapidly. Every 20 seconds or so, gently shake the pot so the un-popped kernels will fall to the bottom.
When the popcorn starts slowing down, I like to lower the heat even more, so that the already-popped popcorn won't burn. If you smell burning, the whole pot will taste burnt, so watch it closely. It takes roughly 2 to 3 minutes for the whole batch to pop. When the pops are 5 seconds apart, turn off the heat and let the pot rest for 1 more minute, so there's no surprise pops when you take off the lid.
Season the popcorn right away with salt, and any other seasonings you like. I typically use 1/2 teaspoon of fine Real Salt per 1/2 cup of kernels, but you can start will half that and add more to taste. Popcorn is best served right away, but the leftovers can be stored in an airtight container for up to 48 hours without losing too much crunch.

Notes

This recipe makes approximately 14 cups of popcorn, so a serving is 3.5 cups in this case. Nutrition information is automatically calculated, and is just an estimate, not a guarantee.

Nutrition Information

Show Details

Calories 139kcal (7%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 56mg (2%) Fiber 3g (12%) Sugar 1g (2%) Iron 1mg (6%)