Stovetop Popcorn
Popcorn is my favorite snack, and this is a foolproof method of making it on the stove. Customize this stovetop popcorn with sweet or salty additions, or use it to make homemade caramel corn.
Popcorn is the best snack, and it’s always what I want when nothing else sounds good to eat.
Stovetop popcorn is incredibly easy and fun to make. I always keep a jar of kernels in my pantry so I can make it whenever the craving strikes. This is the only way I make popcorn these days because this method is pretty much fail proof. This method results in very few unpopped kernels (though the half popped ones are my favorite!), and I’ve never once burned any making it this way.
There’s no denying the ease of microwave popcorn, but the best part about making it homemade is that you can customize this popcorn match your craving. I almost always want savory snacks, so I love it with fresh parmesan and lots of pepper. For a sweet treat, sprinkle it with fine vanilla sugar.
If you really want to be extra, and I almost always do, brown a few tablespoons of butter in the pot before making the popcorn, and drizzle that all over once it’s popped. The brown butter + parmesan combo is so so good.
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
½ teaspoon garlic powder
¼ teaspoon pepper
This is a great base recipe for adding whatever flavors, sweet or savory, you want.
- 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, garlic powder, and pepper and toss to coat. Add more salt, if needed. Serve immediately.
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!
Thanks, Jen!
My husband insists on making stovetop popcorn. It is so great – no need for the microwave!
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! 🙂
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.
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 !
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!
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.
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.
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!
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.
I added some Spanish smoked paprika–delicious. Gives the popcorn a yummy, bacon-y flavor.
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.
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.
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!
Thanks,
Joanna @ Stoveless
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!
The best. I used Old Bay which I’m partial to instead of garlic. 2 leftover kernels. I will never buy micowave popcorn again.
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!