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!
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!
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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
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?
I recommend using neutral oils with high smoke points when making popcorn. Neutral oils include:
- Canola oil
- Vegetable oil
- Grapeseed oil
- Avocado oil
- Coconut oil: Note that this adds a coconut flavor to the popcorn. This is actually what many movie theaters use for their popcorn, so choose this if you want to go the movie theater route!
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.
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
- 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.
- 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. Leave the lid slightly ajar to allow air flow.
- 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!
The best pot to use
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. In Samin Nosrat's cookbook Good Things, she blends nutritional yeast into a powder and tosses that with the popcorn and it is SO good.
- 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.
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.
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How to Make Stovetop Popcorn
Equipment
- 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
- 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. Coconut oil can be used but will add a slight coconut flavor. This makes it feel more like movie theater popcorn.
- Use just 1 tablespoon oil for dryer popcorn. 2 tablespoons of oil results in popcorn closer to movie-theater style.
- 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.
- 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.
Lizzy says
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 🍿
Tina Holliday says
I've only made stovetop popcorn! Do nt like the taste of microwave popcorn, texture feels rubbery !
Cassidy Reeser says
I agree it tastes much better on the stove top!