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    Home » Recipes » Plant-Based Cooking Basics

    How to Make Perfect Stovetop Popcorn

    Published: Apr 1, 2022 by Cassidy Reeser · This post may contain affiliate links.

    16 shares
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    This guide features the best tips for making perfect stovetop popcorn every time! Homemade popcorn is a healthy snack option that's super easy to customize. And it's ready in just under 10 minutes!

    Large green Dutch oven filled with popped popcorn.

    It's hard to beat home popped popcorn. It's also hard to beat the price! Just ⅓ cup of popcorn kernels makes 8 cups of popped popcorn.

    There are a lot of ways to make popcorn at home. You can make popcorn from a bag, use an air popper, or even purchase your own popcorn maker.

    So why make popcorn on the stovetop? It's an affordable, quick, and easy way to make fully customizable popcorn. You are in full control of the seasonings, saltiness, and amount of popcorn when you make it on the stove!

    Table of Contents hide
    1 Why this recipe works
    2 Yellow vs white popcorn kernels
    3 What kind of oil is best?
    4 Step by step instructions
    5 The best pot to use
    6 Top tips for the best popcorn
    7 Salt and seasonings
    8 FAQ
    9 Storage
    10 Looking for more cooking guides?
    11 How to Make Stovetop Popcorn

    Why this recipe works

    • Stovetop popcorn comes together in just about 10 minutes from start to finish.
    • Using these tips, almost all of the kernels pop, and nothing burns.
    • Popcorn is a healthy whole-grain snack that is easy to customize with your favorite popcorn seasonings. Making popcorn at home allows you to limit added salt and added saturated fat.

    Yellow vs white popcorn kernels

    Two white bowls filled with white and yellow popcorn kernels.

    Popcorn comes in white kernels, yellow kernels, and even multicolor kernels. Here is the difference between the three:

    • White kernels: These make bright white popcorn. The kernels are small and tender.
    • Yellow kernels: As the name implies, these result in yellow popcorn. The kernels are larger and sturdier than white popcorn. I personally prefer yellow popcorn, but this is entirely down to preference.
    • Multicolor kernels: These are usually heirloom popcorn kernels that vary based on brand/origin. They cook similarly to yellow or white kernels.

    White and yellow popcorn take about the same amount of time to cook. I recommend trying out both types and seeing which you enjoy more.

    What kind of oil is best?

    White jar of popcorn kernels and bowl of oil.

    I recommend using neutral oils with high smoke points when making popcorn. Neutral oils include:

    • Canola oil
    • Vegetable oil
    • Grapeseed oil
    • Avocado oil

    I don't recommend using extra virgin olive oil or butter. Both have a low smoke point and are likely to burn. Trust me, I tried butter and ended up with burned butter and burned popcorn.

    Coconut oil does work but is more likely to burn than canola or vegetable oil. Coconut oil is actually what most movie theaters use to pop popcorn.

    Step by step instructions

    Before you begin

    • Oil to popcorn ratio: I use ⅓ cup kernels to 2 tablespoons oil. You can use as little as 1 tablespoon of oil, but it will result in dryer popcorn.
    • Stove temperature: Heat the stove to about a 6. This is between medium to medium-high heat and registers as ~400F. Anywhere up to 450F is okay.
    • Type of stove: You can make popcorn on an induction stovetop, electric stove, gas stove, etc. The type of stove doesn't matter.

    How to make

    Steps 1 through 4 to make popcorn.
    1. To a large Dutch oven or heavy-bottomed pot, add 2 tablespoons canola oil and 2-3 kernels of unpopped popcorn. Stir to fully coat the kernels in oil. Turn the heat to a 6. Cover with a lid.
    2. It will take about 2-3 minutes for the popcorn to pop. Once it pops, remove the kernels from the pot.
    3. Add ⅓ cup popcorn kernels to the hot oil. Stir to coat each kernel in oil. Replace the lid. Leave the lid slightly ajar to allow air flow.
    4. The popcorn should start popping in just 25-30 seconds. Once popping, shake the pot for a few seconds every 20-30 seconds. This keeps the popcorn from burning.
    5. When there are 3-4 seconds between kernels popping, turn off the heat and remove the pot from the burner.
    6. Immediately season the popcorn with salt and seasonings to taste. Enjoy!

    The best pot to use

    Large green Dutch oven filled with popped popcorn.

    A sauce pot works if that's all you have, but for the best results, use a Dutch oven. If you don't have a Dutch oven, a large heavy-bottomed stockpot will do.

    I recommend using a 4 to 6-quart Dutch oven for the best results. Popcorn pops best when there is more airspace, so avoid using a small pot or not all of the kernels will pop.

    I tested popcorn in a 3-quart saucepot and the popcorn comes out a little denser because there is less airflow.

    Top tips for the best popcorn

    These are the tips that I always follow to make the best stovetop popcorn every time. I learned a few of these in school and a few of them I figured out after years of making homemade popcorn. They are all worth following.

    1. Don't add seasonings or salt until after the popcorn is popped. Spices and seasonings burn quickly in hot oil. This results in burned seasonings on the popcorn, which can ruin the entire batch.
    2. Heat the oil before adding all kernels. Always start with just 2-3 popcorn kernels. Add the oil and "test kernels" to the pot while the oil heats. This way, when the kernels pop they act as a confirmation that the oil is hot enough. This is another way to avoid burning popcorn.
    3. Agitate the pot. This is my least favorite tip because it can make a pretty ugly sound on the stove, but it is a foolproof way to avoid burned popcorn. Once the popcorn kernels start popping, shake the popcorn pot back and forth on the stove every 20 seconds or so. This causes the kernels to move and cook completely on all sides before popping.
    4. Take popcorn off the stove when there are 3-4 seconds between kernels popping. After most of the kernels pop, the popping will slow down. Move the popcorn to a cool burner when you can count 3-4 seconds between kernels popping.
    5. Oil temperature: The best temperature to pop popcorn at is around 400-450F. On most stoves, this translates to a 6, or just below medium-high heat. If your popcorn burns but is adjusted to this heat, I recommend using a candy/deep-fry thermometer to confirm the temp. Adjust accordingly.
    6. Tip the lid a little bit instead of closing it completely. This causes airflow which allows water vapor to escape, resulting in lighter popcorn.

    Salt and seasonings

    Always add salt and seasonings to popcorn immediately after the popcorn pops. The popcorn will still be slightly moist from the oil, allowing the seasonings to stick to the kernels.

    There are so many seasoning options, but here are a few of my favorite popcorn seasoning ideas:

    • Taco seasoning: Use a packet or try homemade taco seasoning.
    • Cajun seasoning: This is my favorite Creole seasoning. It is pretty high in salt, so adjust accordingly.
    • Nutritional yeast: This adds a cheesy, savory flavor to popcorn. This is my favorite brand of nutritional yeast.
    • Salt and pepper: I recommend freshly ground black pepper and sea salt. Yum.
    • Chocolate: Melt your favorite chocolate chips or baking chocolate. Drizzle over top the fresh popcorn for melty chocolate popcorn and sprinkle with flaked salt for a delicious treat.
    Close up of popcorn kernels.

    FAQ

    Is popcorn healthy?

    Yes, popcorn itself is a healthy option because it is a whole grain. It has 3.6 grams of fiber per 3 cups of popped popcorn and on its own, it is low in fat and salt. However, it is easy to make popcorn higher in sodium and fat by adding salt, seasonings with salt, and melted butter. Keep this in mind if you are trying to enjoy popcorn as a nutritious snack.

    Should popcorn kernels be washed or soaked before cooking?

    No! You do not need to rinse, soak, or wash popcorn kernels before popping them.

    Why not just make bagged popcorn?

    If that's what you want to do, go ahead! Stovetop popcorn is inexpensive, it allows greater control over flavor and ingredients than bagged popcorn, and many bagged popcorns are high in sodium and fat.

    Can I use this method to make kettle corn?

    No. Kettle corn is made differently than just regular stovetop popcorn.

    Storage

    • Keeps for: Homemade popcorn is best enjoyed immediately, but it does keep for 3-4 days.
    • Storage: Let the popcorn cool to room temperature before transferring it to an airtight storage container, like a freezer bag or Tupperware container.
    Close up of popcorn in a Dutch oven.

    Looking for more cooking guides?

    • Homemade Whole Wheat Pizza Dough
    • How to Make a Filling Smoothie
    • How to Make Air Fryer Chickpeas (3 Ways!)
    • Quick Pickled Red Onions

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of popcorn in a Dutch oven.
    Print Recipe
    5 from 2 votes

    How to Make Stovetop Popcorn

    All you need is popcorn kernels and cooking oli to make light, tender, and fluffy homemade popcorn!
    Cook Time8 mins
    Total Time8 mins
    Servings: 4 servings (2 cups each)
    Author: Cassidy Reeser, MS, RD
    • Heavy bottomed pot or Dutch Oven 4-6 quarts

    Ingredients

    • 2 tablespoons canola oil see note #1
    • ⅓ cup popcorn kernels white or yellow
    • salt to taste

    Instructions

    • To a large Dutch oven or heavy-bottomed pot, add 2 tablespoons canola oil and 2-3 kernels of unpopped popcorn. Turn the heat to a 6, or just below medium-high heat. Cover with a lid, leaving it slightly ajar to allow air flow.
    • It will take about 2-3 minutes for the popcorn to pop. Once it pops, remove the kernels from the pot.
    • Add ⅓ cup popcorn kernels to the hot oil. Stir to coat each kernel in oil. Replace the lid, leaving it slightly ajar.
    • The popcorn should start popping in just 25-30 seconds. Once popping, shake the pot for a few seconds every 20-30 seconds. This keeps the popcorn from burning.
    • When there are 3-4 seconds between kernels popping, turn off the heat and remove the pot from the burner.
    • Immediately season the popcorn with salt and seasonings to taste. Enjoy!

    Notes

    1. Canola oil: Any neutral oil with a high smoke point, like vegetable or avocado oil, will work. I don't recommend using melted butter or extra virgin olive oil because they are more likely to burn.
    2. Use just 1 tablespoon oil for dryer popcorn. 2 tablespoons of oil results in popcorn closer to movie-theater style.
    3. Type of popcorn kernel: This recipe works with white or yellow popcorn kernels. White kernels are smaller and more delicate, whereas yellow popcorn has a firmer structure.
    4. Storage: Popcorn is best enjoyed immediately but will keep for 3-4 days. Let cool before transferring to an airtight container. Store at room temp.

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    Calories: 113kcalCarbohydrates: 10gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 1mgPotassium: 37mgFiber: 2gSugar: 1gCalcium: 1mgIron: 1mg

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    16 shares

    Reader Interactions

    Comments

    1. Lizzy

      August 10, 2022 at 5:43 pm

      Peanut oil has a low smoking point.
      When you hear up your oil, add a few kernels- when it's hot enough to pop those 3 put in the rest of your kernels AND turn off the stove. Set a timer for 4 or 5 minutes. Then turn heat back on, finish cooking. ALL kernels will pop.

      I also swap out lids while I finish cooking the popcorn. It helps keep moisture from dripping back on to the still cooking popcorn. Helps the popcorn from getting soggy. I alternative 3 lids. Drying and swapping like a maniac.
      (☉。☉)! If I've made too much (overflowing popcorn!!) I dump half of it, midway.

      Seasonings: nutritional yeast is fantastic; I also add macha powder, and powdered ginger, with sea salt (not too much) all mixed together in its own special shaker. It's very earthy tasting! Thanks for the tips! I'm always trying to get next level popcorn 🍿

      Reply
    2. Tina Holliday

      August 08, 2022 at 9:41 am

      I've only made stovetop popcorn! Do nt like the taste of microwave popcorn, texture feels rubbery !

      Reply
      • Cassidy Reeser

        August 08, 2022 at 11:24 am

        I agree it tastes much better on the stove top!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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