Knowing how to make stovetop popcorn wasn’t needed because I had always used an air popper to make my popcorn. I’d been using the same one since I was a kid, until a few years ago when the cover attachment had cracked. When I did buy a new one, it drove me nuts – most of the popcorn kernels wouldn’t pop and there would be a ton of popped popcorn that landed everywhere – except in the bowl it was supposed to.
Recently, I tried cooking popcorn on the stovetop. I don’t know why I didn’t try it this way sooner, I guess it always seemed like too much work. I was wrong! It’s so simple! When the popcorn is done, you’ll have almost no unpopped kernels left in the pan – no more wasting popcorn. The popcorn is crisp, delish, and takes under 5 minutes to make!
How to Make Stove Top Popcorn
- 1 tablespoon coconut oil
- 1/3 cup popcorn
- Heat coconut oil and 3 popcorn kernels in a large covered pot over medium heat. As soon as the kernels pop, take the pot off the heat (but don’t turn off the heat).
- Add in the rest of the popcorn kernels and a big pinch of salt, cover and count to 10, and then place back on the heat. When the kernels start to pop, start shaking the pan until the popping starts to slow down (about 1 to 2 seconds between each pop).
- Remove from heat and top it any way you like – salt, plant-based butter, olive oil, fresh herbs, nutritional yeast, etc.!
- Protect your hand with an oven mitt or a dishtowel when shaking the pan. The heat from the element and the steam escaping from the pan will be very hot.
- You don’t have to go crazy shaking the pan back and forth. Use a gentle shaking motion to keep the kernels from staying in one place and burning. Remember! Use just enough force to move the popcorn kernels around the bottom of the pan.
- You can substitute vegetable or olive oil for coconut oil.