Stovetop Popcorn

posted in: Appetizers & Snacks        date:

Stovetop Popcorn with White Truffle Oil

I’m a big fan of popcorn. It’s one of my all time favorite snacks. I used to always eat microwavable popcorn, until I tried something different last year. One of our local grocery stores had this popcorn kernels on a cob (it looked like dried corn, basically). All you had to do was put it in a paper bag and microwave. It was so nifty because we got to add our own seasonings to it. Shortly after that, I bought some popcorn kernels at Whole Foods, and that’s what we’ve been using for popcorn ever since.

Stovetop popcorn is incredibly easy and fun to make. It doesn’t even require much more effort than throwing a bag in the microwave, and it’s definitely cheaper than buying packages of microwaveable popcorn. I’ve made popcorn using this method several times, and I can tell you that it’s pretty much fail proof. All the kernels pop perfectly, and none of them get burned. Plus, when you make popcorn this way, the flavor combinations are practically endless! In the mood for something spicy? Add some cayenne and lime juice. Got a sweet tooth? Add some caramel sauce or vanilla sugar and melted butter. I love recipes that can be used several different ways, and this popcorn is a great example of that. I’ve included the recipe for my favorite flavor combination, and I’d love to hear about yours!

Stovetop Popcorn with White Truffle Oil

  • 3 tablespoons canola or peanut oil (or any oil with a high smoke point)

  • ⅓ cup popcorn kernels

  • Salt to taste

  • ¼ cup freshly grated Parmesan

  • 1½ tablespoons white truffle oil

  • ½ teaspoon garlic powder

  • ¼ teaspoon pepper

  • 1

    In a 3 quart saucepan (one with high sides), heat the oil over medium-high heat. Add salt to taste, then place 3-4 kernels in the pan and cover.

  • 2

    Once those few kernels pop, pour in the remaining kernels, making sure to keep them in an even layer. Cover and remove from heat. After 30 seconds, place pan back over heat. Once you hear the kernels popping, gently shake the pan back and forth over the burner. Keep the lid slightly ajar to allow steam to escape. Once popping slows to several seconds between pops, remove the lid and immediately pour popcorn into a large bowl.

  • 3

    Add Parmesan, truffle oil and garlic powder and pepper and toss to coat. Add more salt, if needed. Serve immediately.

COMMENTS: ( 26 )
  • I bought a bunch of popcorn kernels to make popcorn bags for my daughter’s birthday party, making it on the stovetop was so much easier than I thought. That is, after I burned the first pot! I love the idea of adding parmesan and truffle oil. What a delicious snack.

  • YUM! I love popcorn too. Great pic!

    • Courtney

      Thanks, Jen!

  • My husband insists on making stovetop popcorn. It is so great – no need for the microwave!

    • Courtney

      I agree! I wish I had started making it this way sooner.

  • Courtney, I love how colorful your photos are of this popcorn! Makes me want to reach through my computer screen and grab a handful. yum! 🙂

    • Courtney

      Thanks so much, Nikki! I would share it with you if I could! 🙂

  • We do something similar, but we add cinnamon sugar to the oil right when the bulk of the kernels go into the pot. You have to really shake to prevent burning, but it ends up tasting like lightly spiced kettle corn–so good!!

    I like the idea of removing it from the heat for a bit–that would probably help with the burning.

    • Courtney

      That sounds fantastic! I will most definitely be trying that soon!

  • Oh…these popcorns are looking fantastic !
    I always used to make it in microwave and now after learning from you will give it a shot on gas stove too !

  • Corey

    3 TBL of oil for 1/3 cup popcorn? Won’t that make the popped corn to greasy? I feel like one TBL might be enough? tell me if I’m wrong!

    • Courtney

      Corey, it does seem like a lot. Think of it this way, though. That 1/3 cup of kernels is going to turn into 2 quarts of popcorn. I promise it hasn’t turned out greasy for me, and I’ve made it this way numerous times.

    • Heather

      I JUST did that and boy it was so gross. WAY TOO MUCH OIL. Next time I will use just enough to cover the bottom of the pot. I used 1/3c kernels, 3TBL oil, and a 3-1/2qt pot.

      • Courtney

        I’m sorry, but we have never had a problem with there being too much oil in this. We make it qutie regularly and always use that amount of oil. I checked the comments on the original recipe, and no one there seemed to have a problem, either. Elise’s is a site I trust, and her recipes have never been problematic for me. In fact, the popcorn from this recipe comes out nearly completely dry and fluffy, nothing like microwave popcorn. Ours has certainly never been gross, and I would never post a recipe here that I haven’t tested.

  • I’ve always made my popcorn on the stove since my family was the last in America to own a microwave, and those bags of salty, chemically popcorn smell terribly unappetizing. But I recently started making my own bags of microwave popcorn for bring to friends houses for movie nights – just put 1/3 cup kernels in a brown paper bag with your seasonings (I like rosemary/parmesan, maple/garlic, or malt vinegar powder) and microwave like a store-bought bag. Works great and smells (and tastes) much better.

  • Wow. Stovetop popcorn (a favorite in my house), with truffle oil? This calls for a celebratory opening of my newly acquired and highly prized bottle of truffle oil. And some really good parmesan cheese!

  • I’ve only ever tried making stovetop popcorn once when a jiffy pop thing ripped. I do like how it is contained in the pot and won’t go everywhere like the hot air poppers!

    • Courtney

      Oh my goodness! My animals would have run in the kitchen so fast if that happened here. I’ve made it this way several times and never had any pop out.

  • margot

    I added some Spanish smoked paprika–delicious. Gives the popcorn a yummy, bacon-y flavor.

    • Courtney

      Yum! I bet that tasted fantastic!

  • I absolutely LOVE stovetop popcorn and this recipe looks fantastic! Would you recommend cooking this in Truffle Oil? I don’t know much about heating thresholds of various oils.

    • Courtney

      Thanks! I would not recommend making the popcorn in truffle oil. It should only be used for drizzling once dishes have been removed from heat. I think heating it makes it lose its flavor.

  • Joanna

    Hello Courtney!
    I’m in awe of your delicious tastin’ popcorn. Seriously…Parmesan…mmmm. I’m gonna try grating truffle into the corns once they pop.
    Would you mind if I post this article on my site as I compose a comprehensive guide to stovetop poppery?
    Let me know!
    Joanna @ Stoveless

    • Courtney

      Thanks, Joanna! Grating truffle into the popcorn sounds amazing! I don’t mind if you post a link or summary on your blog, as long it’s not a direct copy of what I have posted here. Thanks!

  • Sailalong

    The best. I used Old Bay which I’m partial to instead of garlic. 2 leftover kernels. I will never buy micowave popcorn again.

  • PGM

    We use about 2T for 1/2 c. kernels. My sister-in-law says, “You just need enough to coat the kernels. They don’t need to swim in it.” That was good enough for me. I also like to try different high smoke point oils, but our favorite here is coconut oil. It is fantastic! Highly recommended. It definitely lends a wonderful aroma and gives it just a hint of coconut taste. Fantastic with butter and salt. Coconut oil is a medium chain fatty acid; exceptionally healthy!