Making Popcorn on the Stove (just the recipe)

If you’ve been looking for a just-right method for making popcorn on the stove, without having to scroll down forever just get the info you came for, you’ve arrived!

Making popcorn on the stove doesn’t take much longer than those microwave bags. It’s a fraction of the cost, & is actually good for you. 

Without further ado, here’s the recipe for making popcorn on the stove (I’ve even included a compact, printable recipe below). 

Making Popcorn on the Stove: Ingredients

• 2t. cooking oil (optional)
• 1/3c.  popcorn kernels
• 1/2T. butter
• 1/4t. salt

Making Popcorn on the Stove: method

1. Pour oil and popcorn into bottom of stovetop popcorn pan, and cover. 
2. Turn on the burner to medium-high, and get popping! 
3. Keep it moving, so the popcorn doesn’t burn. 
4. When there are only 2-3 seconds between pops, remove from heat, open lid, and quickly toss in the butter and salt.
5. Give a few hard shakes to spread it around, as it melts in the hot pan. 
6. Transfer to a large bowl. Enjoy!

Making Popcorn on the Stove Printable Recipe

Making Popcorn on the Stove: tips for success

• The ultimate (and safest) pan for this recipe is the stovetop pan, Whirlypop (view here). The lid is designed in a way that makes it less awkward to add your ingredients. 
• I wrote a similar article to this one, with a popper shopping guide at the bottom, that has all the poppers I like best (view here, and scroll down the article for the buying guide).
• Any cooking oil will do, but my top three are peanut (full flavor, high smoke point), coconut (candy-like taste), and Canola (buttery taste). 
• The secret to not burning it is to keep it moving. I like to move the pot on and off the burner every few seconds. 
• Have fun experimenting with different salts, too.  I used to use Diamond Crystal, but I can’t find it anymore.  Kosher flake salt is wonderful.  Currently, I’m using pink Himalayan sea salt. If you like a buttery salt, get a carton of the old-time seasoning, Flavacol (view here).

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