Nothing beats stovetop popcorn! Here’s an easy, foolproof method for making popcorn on the stove for a healthy snack in minutes.
I grew up on popcorn. My dad made it for us on the stove in the pot of an old pressure cooker that belonged to my grandma. He’d pour in oil and kernels and line up bowls on the counter for all of us. I’d sit with him on the kitchen floor in front of the stove, waiting for the telltale pops and pings.
Over the years I’ve experimented with an air popper and do-it-yourself microwave popcorn in brown paper bags. But I’ve always preferred the taste of stovetop, made in the pot of my grandma’s pressure cooker, which my dad passed down to me a few years ago. Though he was a pro at winging it with the ratio of oil to kernels, I have to measure to get it just right.
Is Popcorn Good For You?
Yes, popcorn is a healthy snack! Popcorn is a whole grain food, and it’s rich in fiber. In one study, kids and grown-ups who regularly ate popcorn consumed 250 percent more whole grains and about a quarter more fiber than those who didn’t snack on it.
What oil should you use to make popcorn on the stove?
I use canola or vegetable oil. You can also use coconut oil, for classic movie-theater-style popcorn. Though it’s a heart-healthy oil, I would avoid using olive oil, since it has a lower smoke point–and making popcorn on the stove calls for pretty high heat.
What can I put on top of popcorn?
We like salt and lots of nutritional yeast
or as an occasional treat, a mix of salt and sugar to make kettle corn. My husband grew up sprinkling Parmesan cheese on his popcorn. What do you like on yours?
Foolproof Popcorn on the Stove
Nothing beats popcorn popped on the stove! This easy methods makes it easy to pop up a healthy snack.
Ingredients
- 2 tablespoons oil, such as coconut or canola
- 1/3 cup popcorn kernels
- Your favorite toppings
Instructions
- Place oil and 3 kernels in a large, heavy pot. Cover tightly and place over high heat.
- When you hear one of the kernels pop, carefully lift lid and pour in the rest of the kernels. Cover.
- Shake pot occasionally while it pops (holding the lid closed). When popping slows way down, remove from heat and carefully pour into bowl. (I use the lid as a shield when pouring in case more kernels pop on their way out!)
- Top with whatever you'd like such as salt, nutritional yeast, butter, grated Parmesan, or a pinch eat of sugar and salt (for kettle-corn-style!)
Nutrition Information:
Yield: 4 Servings Serving Size: 1 ServingAmount Per Serving: Calories: 162Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 66mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 1g
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Hanna says
I love stovetop popcorn too! But have an issue with burning it….it starts out fine, the heat seems low enough, and then burns suddenly, ruining the pot in the process…. so I’ve been hesitant to do it lately but am re-inspired by your post :-).
For toppings, my absolute fav is nutritional yeast mixed with melted butter and salt.
Sally says
Yes, shaking a little bit definitely helps. Be sure your heat is on medium (not high) and when the popping really slows down, take it off–don’t wait for it to completely stop or it will burn.
Darcy Valdes says
what I do is put over medium heat and heat oil with four kernels covered until all four kernels pop. Once they do, I pour the rest of the kernels in and take off heat and count to 30. When I am done counting, I add back to burner and shake the pan a few times. Perfect popcorn every time!
Esther says
My dad always put enough oil in to just coat the bottom of the pot, and then enough kernels that they formed a single layer only.
Then, shake the pot back and forth the entire time the kernels are popping. As soon as it starts to slow down, remove from heat.
He would pair this with hot cocoa made with cocoa powder, sugar, hot milk and rub through the blender to make a beautiful froth.
Sally says
Esther–that’s how my dad made it too. Sounds like you have some pretty great memories of popcorn and cocoa with your dad. I love that. 🙂
Amanda says
Yum! I use this method often, and it works really well! I love a little bit of salt and garlic powder.
Hanna, I’ve found that shaking the pot back and forth periodically helps prevent burning.
moonee says
I always shake the pot gently when it starts popping (until it stops)
– this should help with the burning issue.
Hanna says
Thanks for the tips everyone! I think my problem is that I was waiting for it to completely stop. Look forward to trying again!
Mamax4 says
Also a nonstick pot helps with clean up
Collette says
I do the bag microwave popcorn all the time (actually eating it as I read your post) and I have never tried this – but I am going to now!
I love popcorn with coconut oil and salt!
Do you like the taste of nutritional yeast? I think it smells bad. I add it in my son’s homemade porridge every morning but have been nervous to taste it!
Sally says
Hi Collette–I do like nutritional yeast, I think it has a sort of nutty-cheesey taste that works well on popcorn. Let me know if you try it!
leanrunnerbean says
Hi Sally – thanks for the recipe. Sounds fun! How long will these last before going stale? Is there any way to keep the fresh? Thanks, Kate 🙂
Sally says
Hi Kate–we’ve never had any leftovers! 🙂 I’m guessing your best bet would be to put it in something airtight, like a container with a lid, if you want to make it last longer. The batch makes about a medium mixing bowl’s worth of popcorn.