Fitness / April 7, 2023

How to Make Popcorn on the Stove

It’s movie night. You have a blockbuster to watch — don’t you want a blockbuster to eat, too! If so, learn how to make Stovetop Popcorn perfectly and do away with that unhealthy microwave bag once and for all.

Table of Contents

Popcorn lovers, lend me your ears (er, eyes… mouths?)! Movie night is always a cause for celebration because it gives me an excuse to put this recipe to use and make a BIG bowl of fluffy popcorn with just the right amount of butter and honey and a hint of flaked sea salt. I used to eat the microwave stuff. No more. Once you’ve tried this method, you won’t believe you spent so much of your life waiting for the bag to expand just so you could eat the processed popcorn that is not only bad for you but doesn’t taste like popcorn should. Plus, it’s fun to customize your popcorn creation with different flavors, toppings, and melting expressions of love over every kernel. So get ready to transform your movie-watching experience. Before you cue up Netflix, cue up this recipe!

Why You Will Love This Recipe

Microwaveable popcorn is sooo bad for you. It contains artificial flavors, preservatives, a ton of sodium, and trans fats. Stovetop popcorn contains none of that stuff.
You are in total control of what you put on the popcorn. If you want to indulge and pour a river of butter on it, you can (though I don’t recommend it!). Or, leave the popcorn undressed for a relatively healthy snack.
Making the popcorn pop is so much fun. If you have kids, they’ll find it much more satisfying (and you will, too) shaking the pot and watching the kernels come to life.
This method is so much more cost effective. Your average bag of popcorn kernels costs about the same as a box of the microwave stuff and last umpteen times longer.

Is Stovetop Popcorn Healthy?

Popcorn is a whole grain, low in calories, and a good source of fiber. On its own, it makes for an ideal snack. Where you start to run into complications is how you prepare it and what you add to it. This is why microwaveable popcorn is so bad for you (see above). While it’s up to you what you add to the popcorn, you need to cook it in something, which is why it’s important to choose a healthy option, like olive oil, coconut oil, or avocado oil. As for toppings, butter and honey — as featured in this recipe — are fine in moderation. But if you want to try a different combination, look at the ‘Variations’ section below.

INGREDIENTS

Stovetop popcorn really only calls for two ingredients — kernels and oil — so if you don’t have the butter, honey, or salt, don’t worry about it. Get creative with your toppings!

2/3 cup popcorn kernels
1/4 cup coconut oil or canola oil
2 tbsp melted butter
1 tbsp honey
1 tsp flaked sea salt

INSTRUCTIONS

Prep

Put 1/4 cup of coconut oil (or canola oil) and 3 popcorn kernels in a big pot (like a Dutch oven). Cover the pot and cook on MEDIUM-HIGH heat until all 3 kernels pop. Take the 3 popped kernels out of the pot, and then remove the pot from the heat.

Cook

Add the rest of the popcorn kernels to the pot, cover it, and wait 30 seconds. Put the pot back on the heat and shake it occasionally until the popping slows down (usually takes about 2 minutes). Once the popping slows down, take off the lid to let the steam escape to keep the popcorn crispy.

Dress

While the popcorn is popping, melt 2 tablespoons of butter and mix in 1 tablespoons of honey. Once the popcorn is done, pour the butter-honey mixture over it and sprinkle with 1 teaspoons of flaked sea salt. Toss everything together until the popcorn is coated. You could also use a large paper bag to mix everything together.

Variations

There really is no limit to what you can put on your popcorn, thanks to its almost-total lack of taste (kidding. kinda.). You can buy shakers of flavors at the store but I would suggest sticking to whole ingredients to guarantee you know exactly what’s going on your kernels. Garlic powder, onion powder, nutritional yeast (yes, really), chili powder, powdered Parmesan cheese, and dill will make for a savory treat, while cinnamon and sugar can be used for a sweet twist

FAQs

Can I use a different type of oil?

Yes, you can substitute other oils with a high smoke point, such as vegetable, sunflower, or corn oil. However, coconut oil has a distinct taste to it that I find delicious. I recommend it, especially if you plan on eating the popcorn plain.

Is it necessary to use a Dutch oven, or can I use any large pot?

Nope, any large, heavy-bottomed pot with a lid will do. Just make sure the pot is large enough to contain all the popped kernels. The pre-popped kernels won’t look like much but once they pop, step back!

Can I make this recipe vegan?

Yes! Simply substitute the butter with a vegan butter alternative or coconut oil, and use a plant-based sweetener.

Can I use a different type of sweetener, or can I skip it entirely?

Use any sweeteners you like. Maple syrup, agave syrup, or even brown sugar would work. Skipping the sweetener for a more traditional salted popcorn flavor is always an option

How to Store Stovetop Popcorn

Allow the undressed popcorn (i.e., no toppings) to cool completely. You don’t want any moisture trapped in the container, which will turn the popcorn soggy. Transfer it to an airtight container or a resealable plastic bag. Try to remove as much air from the container as possible to preserve the freshness. Store the container or bag in a cool, dark place (a pantry or cupboard works), away from direct sunlight and heat sources. It should last for up to 5 days, though the sooner you eat the popcorn, the better it will taste.