Perfect Stovetop Popcorn
Learn how to make perfectly popped popcorn in under 10 minutes! You'll never go back to microwave popcorn after you make this recipe. It's healthy, too!
Updated by Kathryne Taylor on August 8, 2024
Little-known fact: I am a stovetop popcorn connoisseur. I’ve been making popcorn on the stove since my parents taught me in elementary school. Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out!
I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too. All you need are popcorn kernels, a good pot with a lid, oil and salt. You can do it!
Of all the salty, crunchy, savory snacks out there, stovetop popcorn is one of the tastiest and cheapest snacks. I love that I can make it in under 10 minutes if I’m craving a snack, and easily adjust the amounts to yield a single serving or popcorn for a party.
The 10-minute buffer period is actually great, since it means I can’t reach into the pantry and mindlessly snack on popcorn. That’s why I don’t keep tortilla chips on hand—I eat them too fast.
How to Make Stovetop Popcorn
- Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
- Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
- Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
- Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
- If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.
- Season with salt carefully. You can always add more, but you can’t take away too much.
Scroll down for my recipe!
Watch How to Make Popcorn
Cooking Oil Options
- Extra-virgin olive oil: You can absolutely make popcorn with olive oil, as long as you cook it over medium heat. Olive oil is my favorite oil to use and it’s the healthiest option.
- Coconut oil: Movie theaters cook popcorn in coconut oil and it is delicious. Opt for unrefined (virgin) coconut oil, which is more redeeming than the highly refined version used at theaters.
- Canola oil and other vegetable oils: I avoid canola oil since it’s usually highly processed. Avocado oil, grapeseed oil and safflower oil are good neutral options.
Recommended Popcorn Seasonings
- Black pepper and good olive oil: This variation is so good that it made it into my cookbook.
- Cinnamon honey butter: This popcorn is a little sticky, but irresistible. Whisk 2 tablespoons melted butter with 1 tablespoon honey or maple syrup and 1/4 teaspoon ground cinnamon.
- Spice it up: Sprinkle with cayenne pepper or red pepper flakes or white pepper.
- Lemon popcorn: Finely grate some lemon zest (one small lemon’s worth or less) over your batch of popcorn. This goes well with finely grated black pepper and Parmesan, too!
- Nutritional yeast: This is a healthy vegan alternative that offers butter flavor. Here’s how my friend Ali makes “nooch” popcorn.
- Melted butter: It’s hard to beat melted butter. Even just one to two tablespoons offer a lot of flavor.
Is popcorn healthy?
In the crunchy, salty snacks category, popcorn is definitely one of the healthier options. That is, if you make popcorn on the stove with a reasonable amount of high-quality oil and don’t douse it in butter or caramel afterward.
I make popcorn with extra-virgin olive oil and organic popcorn kernels, so I’d say my popcorn is as healthy as popcorn gets. Popcorn is a whole grain, and it offers some redeeming fiber. You can enjoy a big serving (2.5 cups) of popcorn for the same amount of calories as a handful of tortilla chips.
Movie theater popcorn and flavored microwave popcorn are another story. They’re typically made with highly refined oils and coated in artificial “butter flavor” chemicals and preservatives.
Even if you’re buying unflavored microwave popcorn, the bags themselves pose health concerns. They’re typically coated with perfluorooctanoic acid (PFOA), which is the same toxic substance that coats Teflon pans. PFOA’s stick around in the human body for long periods of time, and the EPA states that PFOA’s at sufficient levels can cause a host of health problems, including cancer.
Why make stovetop popcorn?
It’s super delicious and chemical-free. Granted, you could also make air-popped popcorn and it would be free of all the bad stuff, too, but it’s flavorless and dull. Snacks should taste good! Stovetop popcorn tastes way better with as little as one tablespoon of oil for eight servings.
If you want to drizzle butter to your stovetop popcorn (so tasty), go right ahead. Even one tablespoon of butter on those eight servings of popcorn adds a lot of real butter flavor. Do you know how much saturated fat is in a medium movie theater popcorn? An entire stick of butter’s worth.
Best Stovetop Popcorn
Learn how to make perfectly popped popcorn in under 10 minutes! You’ll never go back to microwave popcorn after you make this recipe. Recipe yields about 10 cups (about 4 servings).
Ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- ½ cup popcorn kernels, divided
- Salt, to taste
Instructions
- In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
- Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
- Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
- Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
- Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.
Notes
Where to buy popcorn kernels: Look for them near the microwave popcorn. I like to buy organic, which I find at Trader Joe’s or health stores.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A word on safety
I burned some carpet in my house while making stovetop popcorn at age 10, and learned a valuable lesson to never leave hot oil on the stove unattended.
The risk here is entirely minimal. Don’t leave the kitchen, and remove the pot from the heat if you see any whiffs of smoke (which is unlikely). If the oil starts smoking at all, you’ll want to let start over. Let the oil cool before adding water to the pot to clean it.
If smoke ever starts billowing out of an oiled pot, whatever you do, do NOT remove the lid or add water. Turn off the stove, don’t touch or move the pot, and if it’s a small amount of oil (like for making popcorn), let it burn out on its own.
Here’s more information about grease fires. Teach your kids!
I had never made stove top popcorn, but I was inspired by your post to try it. I used an blend of organic sunflower oil and refined coconut oil to cook, and then topped with salt, pepper and olive oil. Man it really was different and so delicious. And suspiciously easy, I don’t know why we are so dependent on that other junk!! The olive oil and pepper topping was great (my olive oil is quite mild tasting), I am excited to do it again. I had a lot of unpopped kernels, I’m not sure how to avoid that next time without burning, but I guess that finesse comes with practice.
I have been making it wrong on the stovetop. Followed your directions to a t and the popcorn was delicious! Thank you so much!
Thanks Hilary! So glad your popcorn turned out great on your first try! Yay! Next time, try leaving the pot on the stove a little longer, shimmying often to scoot the kernels around so they aren’t in contact with the hot bottom long enough to burn.
Just made it, and it really is so much better than my air popper. I used coconut oil, very tasty.
I’m glad you enjoyed it, Christopher!
I have been making it wrong on the stovetop. Followed your directions to a t and the popcorn was delicious! Thank you so much!
You’re welcome, Pam!
Made this for the family one time now the whole family uses this recipe (my teenage son is asking me to send him this recipe now) and we got rid of our air popcorn maker. Thank you!
You’re welcome, Bran!
This really is perfect stovetop popcorn! Anytime I’ve made stovetop popcorn in the past it was chewy or burnt. This turned out perfect.
Great to hear, Cindy!
Outstanding! Best I have eaten in 72 years! Thank you,
That’s wonderful to hear, Janet. Thanks so much for your raving review!
Thanks so much for this recipe! My popcorn turns out perfect everytime now. I buy the kernels in bulk and it’s so much cheaper than buying chips or microwave popcorn!
You’re welcome! I’m really glad you love it, Marta.
My wife thinks I’m the best popcorn maker ever, but all I did was follow your recipe! Thanks!
That’s great, Nazareth!
We learned to make stivetop popcorn with olive oil from an exchange student (Barcelona). The flavor is wonderful – way better than microwave packets. We will try the tip about letting the kernels rest fir a minute before retuning to the heat. As it is, we pop about a cup of kernels each time, and when the pot gets half popped, we remove the lid to let steam escape while it pops and the level rises to the top (or the popping lessens enough that we pull it off the heat to avoid burning it). This makes for crispier kernels.
Thanks for sharing, Gail.
Fool proof way to make popcorn! I stopped bagged microwave popcorn years ago. LOVE popcorn too. I recently bought Pampered Chefs silicone microwave popcorn maker. It burns the popcorn!!!! If you decrease the time so to not burn it you have half the kernels unpopped! What a waste of money!
I remember as a child my mom always did stovetop popcorn and it was perfect! Unfortunately she passed away at an early age and never had her method written down. As I read yours…it brought back memories of my mom’s! Even with the two kernels in the oil to test the temperature! Thank you so much for your method! I just finished eating a batch! I cut it in half though. Perfect for just me. The best part was …. only one unpopped kernel!!! I used coconut oil and pink Himalayan salt. Yummy! Popcorn again! LOVE IT!!!!
I’m so glad you think it’s foolproof. Thanks for your feedback, Karen!
Thank you!!! We just made popcorn using all your steps!
We just couldn’t figure out what we were doing wrong but your instructions were great and we finally got it right!!
I’m glad you finally got it right! Thanks for the review, Rhea.
Thank you for this recipe and great tips!! I was finally able to make perfect stovetop popcorn at home for the first time!
Great to hear!
I tried this and it just burned. Tried again at a lower temp still it burned and no kernels popped. I used 2 tablespoons coconut oil in a pan with a lid as described above. Not sure if my kernels were to large or what but I could not get it to successfully cook. I’d have to see a video demonstration of someone doing this to understand how to do this. Not sure what I did wrong
I’m sorry you are struggling with this recipe, Justin! I appreciate the feedback. Did you let a few kernels pop first? What type of pot are you using?
That thing where you take it off the heat after the test kernels pop made ALL the difference for me. Also, I cooked it on a decided minimum, not high as I would have done. But my oil of choice was olive oil, so that might have made a difference. Wonder whether you need to try a little hotter, so they’ll pop, but then take it off? I was impatient and only waited about 30 secs.) Mine was so great that I’m wanting to spread the word!
Add me to the converted! I used to use canola oil and high hear and always had a greasy mess with tons of unpopped burn bits. Lower heat, olive oil and that wait sixty seconds thing worked so well it seemed like a dream! My husband, who was rolling his eyes, was converted as well. Who knew you needed a recipe? But I did. Thanks!
Hooray! Sometimes it is about finding just the right mix. Thanks for sharing, Kathy. I’m happy you loved it.
My family refuses any other popcorn since I’ve followed your recipe! I’ve only used coconut oil and the taste is amazing. Great tip to let the steam out, my popcorn stays fresh and crunchy for days unlike microwave popcorn. Thank you!
That’s awesome, KT! Thank you for your review.
My popcorn came out perfectly using this recipe. I never would have figured out this method on my own. Thanks for another great recipe!
You’re welcome, Sneha!
It worked! My last attempt at stovetop popcorn ended with burnt kernels! I used a better pot this time and followed your instructions with the two “starter” kernels.
Hooray!! That’s great, Isa. Thanks for sharing.
Works like a charm! Thank you Kate.
I was having so much trouble with the hard centers. Totally forgot how to pop but your instructions gave me just what I was looking for. A lovely bowl of perfectly popped popcorn. I enjoyed it so much.
Happy to hear it! Thanks for your review.
This was a splendid recipe for someone who hasn’t made stovetop popcorn in years !! I used 4 teaspoons coconut oil + 1/3 cup kernels – it was the perfect batch for myself and my daughter who is a popcorn obsessed little one!
Thanks for sharing, Sharon!
Great change from those waxy, microwave popcorn bags!
Agreed, Linda!
It came out perfectly! I have been making mine in a carafe I bought at BB&B and I always use organic popcorn. When it is done I spray it with Trader Joe’s Organic Olive Oil or Coconut Spray. Then I sprinkle with Trader Joes Chili Lime Seasoning, Sea Salt, and Cayenne. Sometimes I also sprinkle with Organic Parmesan Cheese. Your recipe came out amazing. Will make this again and again, Thank You!
You’re welcome! Thanks for sharing your favorite way to serve it, Bette.
Thank you so much! This is the first time I’ve made popcorn on the stove and it turned out perfectly!
Love to hear that, Katherine! Thank you for your review.
So simple and easy! I love this – I make it every weekend for movie night. Thanks for posting!
You’re welcome, Danielle!
Thank you so much for this recipe – it turned out perfectly first time and I am so pleased as using kernels is another way for me to cut down on waste. Absolutely delicious too!
I’m glad you liked it, Lara!
I made this and it was a huge success, thanks for the easy to follow instructions! Turned out way better than microwave, and at a fraction of the cost!
I’m happy you loved it, Doug!
I love the little tips in this one! I’ve been making stovetop popcorn for years – always just winging it – and it generally works out ok but I had a few disappointments in a row recently and couldn’t bear another so-so bowl. The perfection achieved by this method will give me a lifetime of stovetop popcorn confidence! Thank you
Thank you for sharing, MJ!
My son and his friend wanted popcorn yesterday and I didn’t have any of the bagged stuff I normally give the kids. I did, surprisingly, have the ingredients for your recipe even though I usually avoid popping popcorn kernels. Every time I’ve ever tried making popcorn from scratch, it comes out terrible (burnt popcorn or too many unpopped kernels or popcorn that’s too chewy). . . until yesterday! Thank you for your recipe!!! I’ll never by bagged popcorn again! You have discovered the perfect formula! My son didn’t even ask for butter on it because it tasted so good!
Wonderful, Arlene! Thank you for sharing. Stovetop popcorn all the way!
Great starter recipe, but I feel like the use of olive olive is a mistake. Olive oil has a very low smoke point, making it burn at about 325-375ºF. I get that you’re trying to keep popcorn the healthy snack it should be, but as you’re letting the corn pop and some of it burns at the bottom of the pan, which is what happened to me just now (no matter how much you shake it) it ceases to become healthy.
I would suggest using an oil with a much higher smoke point like Safflower oil; 450-500ºF.
Also, it seems like this doesn’t account for gas stoves. I have a gas stove and the cooking time was cut significantly shorter than what you stated above (my burner was at medium). Within 45 seconds of placing the 2 kernels in the pot, they were popped and on their way to being burnt (olive oil low smoke point being the culprit) within 5 minutes, the rest of the popcorn kernels had popped and was 95% done and then it started to burn which is when I took it off the fire and salvaged what I could which was about 80% of the 1/4 cup I used (I halfed the recipe because it was just me and your recipe is for 4 servings).
Hi Morella, I appreciate your feedback. As long as you follow the directions and watch it, I didn’t have issues.
Hi Kate,
I absolutely adore this popcorn recipe! I made a few attempts in the past but it never got this crunchy. Your tip on tipping the lid just a touch to let steam out is perfect!!! Also, I think it helps that my lid has 2 small vents for more steam to pass through. It stays crisp even after pouring sweet honey butter sauce over it! I also baked these for a few minutes in the oven to give it a golden colour & for it to stay crispy without being too sticky. I love it!
Thanks!
I’m glad you love it, Bridget!
This worked perfectly for me on the first try! Thanks!
I’ve made this at least 10 times — and it never fails. It’s the simplest way to make delicious popcorn, and I’m so glad to not have to store a “popcorn maker.” Thank you for this recipe!
Thank you!!! Delicious!! I have recently started eating popcorn. I bought a popcorn air popper and popcorn was meh. Your version GOLD STAR better!!! Popcorn air popper is going back!!
Hooray! Thank you, Margie!
I grew up using this method too! The tipping the lid tip is crucial so you don’t get steamed, chewy popcorn! Altho I now avoid any type of corn like the plague ( too many lectins and simple carbs). Popped sorghum is my go to now!
Awesome recipe thank you for sharing!
Came out perfectly! Thanks!!
I was sceptical about the whole, removing the pan from the heat, waiting 60 seconds, thing but uh. My taste buds have assured me this is the way the popcorn gods intended for it to be. I often leave the lid on through the popping process ( mostly out of the fear a hot kernal would smite ) which prevented to popcorn from achieving their full crunch potential. Never again. Delicious, extremely delicious. no chewy kernels at the bottom of the bowl. No excessive butter needed. Bravo Kathryn. Bravo.
Thanks for sharing! I’m happy this recipe converted you, Priscilla. :)
I LOVE this information! I was so frustrated that a popcorn popper costs so much, I realized, Oh, yeah, I could do it the old-fashioned way! But it’s been so long since I’ve done it I couldn’t think what the tricks might be. It came out perfectly — and I think the key point is tipping the lid to let out the steam. Thank you!
I’m happy it worked so well for you, Renae! Thanks for sharing.
I have a Dutch oven type of pot. Would that be okay? Or should I buy another pan?
Stainless steel works best to get the heat just right. It might take a lot longer and not all the kernels may pop otherwise. Let me know if you try it.
we’ve been making stove top popcorn for quite sometime. sometime it turns out great and other times it’s a disaster. we’ve been wondering what the secret(s) was/were! thanks so much for the great tips :) they made us the perfect pot of popcorn :)
Thanks for the recipe! It came our perfectly. I used kernels I bought at a farm stand and all popped and are huge. This method my mother always used (before microwave) and is so much healthier than the residue one consumes from the bags that go into the microwave. I had forgotten how delicious and low calorie and carb popcorn is!
It is so good! Thanks for letting me know you loved it, Bea.
My wife and I just tried this out for the first time after accidentally buying regular kernels instead of microwave popcorn. The mistake paid off – so yummy!!
I’m glad it paid off! Thanks for sharing, Digby.
Used an all clad pot. Didn’t work at all. My two popcorns popped then a few others did and mostly all didn’t. Will try again. Maybe all clad is not the right pot…
I have some gorgeous Rancho Gordo popcorn and it’s been decades since I made popcorn on the stove top. This recipe was perfect!
Worked perfectly for making my fav family Christmas treat- poppycock. Thanks for sharing :)
You’re welcome, Kelly!
It turned out great…Thanks.-.-.
Thanks so much for posting this. Just made PERFECT popcorn. Your tips are amazing. Used ghee to cook it in, then doused with melted butter and sprinkled with salt. SO good!
You’re welcome, Heather!
Thanks for your thoughtful recipe for popping popcorn! I appreciate it and so does my family!
Hi Kate,
You saved my life by providing this guide, I was able to make perfectly popped popcorns with sauce pan by using your method. I’ve been trying for years until today, after another 2 failures with microwave oven. Now I am confident that I can always make the same quality popcorn, big THANK to you :). Now whenever I make it, only 1-2 corns remained un-popped, the rest are just rumble my pan in just under a minutes. Now I only use melted sugar with some added butter but I’ll try healthier choices soon.
Jimmy
Hooray! As a popcorn lover, this is great. Thanks for sharing!
This recipe.. changed. my. life. Seriously.. you need to write a book just on popcorn! If I could I would rate this way more than 5
My 4 children said it takes like every Christmas ever!
Life changing popcorn, I like the sound of that! Thank you for your review, Jess!