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Stovetop Popcorn (Perfect Every Time!)
5 from 18 votes

Stovetop Popcorn (Perfect Every Time!)

This stovetop popcorn recipe yields about 14 cups of fluffy, evenly popped popcorn using olive or coconut oil and fine sea salt. Starting with two kernels to gauge heat ensures optimal popping without burning. The pot is shaken periodically while cooking over medium-high heat with the lid cracked to release steam, producing crisp, tender popcorn with minimal un-popped kernels. It's a straightforward method for homemade popcorn that delivers consistently well.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 yields about 14 cups of popcorn, with a recommended serving size of 3.5 cups.
  • Using a 6-quart pot requires increasing oil to 3 tablespoons to cover the bottom evenly.
  • Fine sea salt is preferred to season popcorn evenly without adding texture.
  • Listen carefully for the initial kernels popping to time when to add the rest of the kernels.

Nutrition Information

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

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 139

% Daily Value*

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

* Percent Daily Values are based on a 2,000 calorie diet.