5-Minute Homemade Stovetop Popcorn | Fork in the Kitchen (2024)

Calling all lovers of quick and easy snack recipes… this is the post for you!

This post will teach you how to make the perfect stovetop popcorn. It’s a foolproof method that will give you big, beautiful popcorn kernels each and every time, with no wasted kernels left in the pan.

Can you imagine anything better than that?! Ok, maybe turning homemade popcorn into parmesan garlic popcorn or lemon parsley popcorn is even better, but we’ll get there.

If you have been around here for any time at all, then you know I LOVE popcorn. I have been making this easy stovetop recipe for over 10 years (it’s way better than the microwave stuff). I especially love popcorn with my favorite nighttime beverage, but that’s a story for a different time because today, we are focused on one thing and one thing only: making the perfect popcorn from scratch.

So, let’s get to popping!

Ingredient Spotlight for Homemade Popcorn

Two simple ingredients will give you crisp, crunchy, hot-off-the-oven popcorn: oil and popcorn kernels.

There are a few things to note about these two simple ingredients, but when it comes down to it, using what you already have is the best option!

The Best Oil for Stovetop Popcorn

The most important thing to note when choosing an oil to pop your popcorn is that it can withstand high heat. I’ve tried them all, and while most any kind of cooking oil will do, one stands out above the rest: coconut oil.

Use coconut oil to cook the popcorn kernels to give you the most movie-theater-like popcorn flavor.

I was surprised, too. We popped a big batch of popcorn using refined coconut oil, and literally, the first words out of my mouth were, “This is exactly like movie theater popcorn!”.

When choosing coconut oil, there are two options:

• Refined coconut oil is more processed and will not have a coconut flavor.
• Unrefined coconut oil is less processed and will have a slightly tropical coconut flavor to it.

I personally don’t mind the unrefined coconut oil and can hardly tell there’s a slight sweetness to the popcorn once it’s popped.

That being said, refined coconut oil delivers the best results for the most movie-theater-like batch of popcorn. If you don’t like coconut whatsoever, try one of the other oil options for a delicious batch nonetheless.

Other Cooking Oil Options

• Grapeseed Oil – a high smoke point and relatively neutral, flavorless oil
• Olive Oil – has a slightly lower smoke point and you may need to reduce the temperature of your burner if using olive oil
• Vegetable or Canola Oil – a neutral high-smoke-point oil that many have on hand. The option I often use, too.
• Avocado Oil – a great high-smoke-point oil to use. It is also has a very neutral flavor.
• Ghee – Clarified butter has a high smoke point, and cooking your kernels in it gives them a head start on the rich, buttery flavor; read on for reasons why you might want to coat your kernels in ghee instead of butter, too.

What is the Difference Between Yellow and White Popcorn Kernels?

So you are strolling down the aisle looking for popcorn kernels when all of a sudden you see more options than you’d ever imagined. Most likely, there are a variety of white and yellow popcorn kernels. Some might be organic, others not. You might even see an heirloom mix or blue kernels, too.

White and yellow kernels are the two most common popcorn kernel varieties, so let’s dive deeper into the differences between the two.

I always had an inkling that white popcorn kernels resulted in a smaller, more delicate batch of popcorn, and once I did a little more research, I found that in fact, it was true. According to Peggy Woodward in her Taste of Home article:

White popcorn kernels are smaller, more delicate kernels than their yellow counterparts. Yellow kernels tend to pop larger, and are sturdier. As in its name, yellow kernels are also slightly tinted yellow, giving them a ‘buttery’ appeal.

If movie-theater-style popcorn is what you’re after, I recommend using yellow popcorn kernels for their sturdiness. They’ll hold up a little better to your toppings, too, with their large, fluffy shape.

At the end of the day, when you have a popcorn craving, you can choose either type of kernel and be totally set with a bowl of perfectly popped popcorn. Sometimes I even mix the two for added variety.

How to Make the Perfect Stovetop Popcorn

Prepare yourself for how easy it is to make a show-stopping batch of light, fluffy popcorn right on your very own stovetop. In a few simple steps, you’ll be movie-ready in no time.

First, get a heavy-bottom Dutch oven or large stockpot.

You want a pot that is able to withstand the heat and oil and provide enough room for the kernels to pop around.

Can you use a smaller pan? Yes, I have in a pinch (like when I’m making half of the recipe and I’m just in a NEED POPCORN NOW mood). That being said, stick with the larger pan for the best results when possible. Use a lighter stockpot as opposed to a cast-enameled dutch oven if it’s easier for you to swish around.

Heat the pan over high heat with the oil and three popcorn kernels.

Why add just a couple of popcorn kernels to start? They’re our tester kernels and will indicate to us when the oil is hot enough to add the rest.

Once the tester kernels pop, it means the oil is hot enough that when the rest are added to the pot, they will all pop almost immediately once added to the hot oil, giving us perfectly popped kernels with none leftover.

Without knowing if the oil is hot enough, our kernels would pop intermittently and this would result in unpopped kernels and burnt pieces, which no one wants either.

Add popcorn kernels to the hot oil

Once the tester kernels have popped, immediately add in the rest of the kernels, cover, and remove the pan from the heat, shaking it gently from side to side for 20 seconds. Once the 20 seconds have passed, immediately return the covered pan to the heat and in no time the kernels will be a-poppin’!

Pro tip: pre-measure the popcorn kernels before adding the tester kernels. You don’t want to waste time once the oil is hot and ready!

Let them Pop!

The kernels will bounce around in a flurry. Allow them to pop undisturbed for at least the first 30 seconds to a minute.

Once the pan is about halfway to three-quarters of the way full of popped kernels, tilt the lid open to allow steam to escape. Allowing the steam to escape will prevent the kernels from becoming soggy, and keep them nice and crisp.

As the popping slows, you can gently shake the pan side to side to allow any unpopped kernels to make their way to the bottom (don’t shake it up and down; side to side only!). Once the popping has drastically slowed and/or stopped, immediately transfer the popped kernels to a serving bowl.

If you want to be really diligent about adding butter and/or toppings, you can easily do so in layers as you’re transferring the popcorn.

Tips for Adding Toppings

Naturally, the most classic popcorn topping of all is butter and salt. Of course, I have a few tips for you on this front, too, before we explore how to expand your homemade popcorn repertoire.

The Best Butter For Popcorn

I recommend using high-quality butter for the most flavor. Irish Butter or European Style butter are my favorites. They are rich in flavor, giving the most buttery flavor to the popcorn.

Butter is naturally made of milk fats and water, and some will argue that the water in the butter steams up and actually gives you soggy popcorn kernels (oh no!!). I personally don’t mind using pure butter on popcorn and haven’t ever had “soggy kernels”. But if you’re worried, there’s another option…

Ghee, or clarified butter is another option. To make ghee, butter is simmered down so that the water has all been removed. It is separated into liquid fats and milk solids, which then the milk solids are removed.

Water is removed from ghee, so pouring it on your popcorn gives you a rich, indulgent buttery flavor without the risk of soggy kernels. However, because it’s pretty rich, you may want to consider using less of it than you would regular butter.

Ghee adds a rich, buttery, slightly nutty flavor to your popcorn. With its high smoke point, you can also use it to pop the kernels.

The Best Salt for Popcorn

For popcorn, you want to use fine salt to ensure it is incorporated throughout the popcorn, and in each and every buttery, salty bite. Large salt flakes will leave you with bursts of salt here and there, not throughout.

You can buy special ‘popcorn salt’ which is extra fine, however, I find that using my everyday fine sea salt is perfect. Be sure to salt the popcorn while it’s still hot, so the salt adheres to the kernels. Give it a good shake and a toss to evenly coat.

Sea salt will give you the most flavor and is much less processed. Use it in all your cooking and baking. It will bring out the most flavor and you will be wowed! Just try it side by side if you don’t believe me.

Homemade Popcorn Seasoning

Now that you’ve perfected making stovetop popcorn, the options are limitless when making a variety of homemade popcorn seasoning flavors. Here are a couple of my favorites:

• Spicy Parmesan Garlic Popcorn
• Lemon Parsley Popcorn
• Nutritional Yeast (or nooch) for a dairy-free cheddar popcorn
• Sweet Cinnamon – melt whipped honey butter and a teaspoon of cinnamon together for a sweet popcorn
• Cheddar Cheese Popcorn (with my super simple method!)
• Ranch Popcorn
• Dill Pickle Popcorn
• Chocolate Covered Popcorn
• Caramel Popcorn
• Melt chive butter for a hint of onion and delicious herb-ness

How to Reheat Popcorn

I don’t understand what “leftover popcorn” is, but here we are. If you’ve somehow made more than your stomach can handle, don’t throw it away!

No, you won’t be stuck with a bowl full of stale popcorn. We’re going to reheat it, and it’ll magically become crisp and delicious again!

To reheat leftover popcorn:

• Preheat your oven to 250°F.
• Spread the leftovers on a large baking sheet in an even-ish layer.
• Place the baking sheet in the oven for 5-8 minutes. At this point, use your taste buds to help you decide, as the amount of popcorn on the tray and how it was prepared will affect the cooking time.
• Stir it halfway through if you want (not necessary, though).

If you already buttered the popcorn the first time you made it, you likely won’t need to add any this time, but you do you! I will never be one to say don’t add butter. 😉 And voila! Your leftover popcorn emerges warm, crisp, and ready to enjoy a second time around!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!