Making popcorn from scratch is difficult. Getting as many kernels to pop is vital, but so is preventing the kernels from burning at the bottom of the pan.

Discover how to pop popcorn flawlessly in less than ten minutes! After making this popcorn, you won’t ever use a microwave again. It’s also healthful!

Until my mother taught me how to cook popcorn on the stovetop, I always took the easy path and used—gasp!—microwave popcorn.

Unbeknownst to most, I am an expert on stovetop popcorn. My parents taught me how to make popcorn on the stove while I was in elementary school. Air-popped or microwave popcorn are far inferior to stovetop popcorn. You’ve been missing out if you haven’t made it yet!

My goal is to ensure that everyone is able to manufacture popcorn from scratch. In order to help you make the best stovetop popcorn at home, I’m sharing all of my popcorn-making advice with you today. Popcorn kernels, oil, salt, and a decent pot with a lid are all you need. You’re capable!

In addition to popping practically all of the kernels, my mother’s popcorn-making technique keeps the kernels from burning. Decades ago, she discovered this method on the back of a popcorn box.

By allowing the popcorn kernels to reach a consistent temperature prior to popping, her method reduces the number of unpopped kernels—often none—and burnt kernels—also typically none.

This how-to has been one of the most popular recipes on the web since we initially published it in 2005. Have fun!

One of the most delicious and affordable salty, crunchy, savory treats available is stovetop popcorn. I love that I can make it in less than ten minutes if I’m in the need for a snack, and I can quickly change the proportions to make popcorn for a party or just one serving.

Since it prevents me from reaching into the cabinet and mindlessly munching on popcorn, the 10-minute buffer interval is actually fantastic. I eat tortilla chips too quickly, which is why I don’t keep them on hand.

Making popcorn on the stove is a great way to enjoy a delicious snack. It’s easy to do, and the results are always satisfying. The process involves a few simple steps, and with a little practice, you’ll be able to make perfectly popped popcorn every time. Here’s a step-by-step guide to making popcorn on the stove:

Preparation Time : 5 minutes

Step 1: Ingredients

To make popcorn on the stove, you’ll need just a few ingredients. First, you’ll need popcorn kernels. You can find these at most grocery stores, and they come in a variety of brands and sizes. Next, you’ll need oil. Any type of oil will work, but many people prefer to use coconut oil or vegetable oil. Finally, you’ll need salt or any other seasoning of your choice.

Oil- 3 tablespoon

Salt- 1 teaspoon

Popcorn Kernels : 1 cup

Step 2: Heat the oil

Place a large pot with a lid on the stove and turn the heat to medium-high. Add 2-3 tablespoons of oil to the pot and wait for it to heat up. You can test if the oil is hot enough by adding one or two kernels to the pot. If they pop, then the oil is ready.

Step 3: Add the popcorn kernels

Once the oil is hot, add 1/3 to 1/2 cup of popcorn kernels to the pot. Cover the pot with the lid and shake it gently to make sure all the kernels are coated with oil.

Step 4: Hold off until the popcorn pops.

The kernels will begin to pop as they warm up. Shake the pot occasionally to make sure the kernels don’t burn. It usually takes 2-3 minutes for all the kernels to pop. Listen carefully for when the popping slows down or stops to know when the popcorn is ready.

Step 5: Remove from heat and add seasoning

When the popcorn is done, remove the pot from the heat and carefully remove the lid. Be careful as steam will escape from the pot. Add salt or any other seasoning of your choice and stir gently to combine.

Step 6: Enjoy your freshly made popcorn!

Transfer the popcorn to a large bowl and enjoy your delicious snack. You can also add more seasoning to taste or use different types of oils or seasonings to experiment with flavors.

Tips for making perfect popcorn on the stove:

Use a pot with a heavy bottom to prevent burning and ensure even heating.

Shake the pot occasionally while the kernels are popping to prevent burning.

When taking off the lid, use caution since steam

Popcorn Toppers

Do you prefer something other than butter or salt on your popcorn? Try adding some grated Parmesan cheese, smoky paprika, nutritional yeast, cayenne pepper, taco spice, or even curry powder for a unique and entertaining take on traditional buttered popcorn. Popcorn can even be made into delicious clusters or caramel corn.

What is your favorite popcorn topping? Please share your thoughts in the comment section.

Advice
The butter and your popcorn will taste even more strong and buttery if you allow the butter to become a little brown.

This is revolutionary! After making popcorn all my life, I’ve learned to expect to have half of it unpopped before it burns. After my initial attempt, I had a pot full of nicely popped corn and about ten unpopped kernels—all without a single one burning—all thanks to this method, the same pot, and the same kind of popcorn.

Check Full Recipe video here below :-

Options for Cooking Oil

Extra-virgin olive oil: As long as you cook it at medium heat, you can definitely make popcorn with olive oil. The healthiest option and my favorite oil to use is olive oil.

Coconut oil: Popcorn cooked in coconut oil tastes great at movie theaters. Choose virgin (unrefined) coconut oil instead of the highly refined kind that is used in movie theaters because it is more redeeming.

Canola oil and other vegetable oils: Because canola oil is typically heavily processed, I steer clear of it. Safflower oil, avocado oil, and grapeseed oil are all excellent neutral choices.