Simply Perfect Stovetop Popcorn

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Stovetop popcorn is our family’s favorite nutritious, delicious, and simple snack for any time of day or night. This easy to follow recipe will satisfy your snacky cravings in no time! 

Growing up, popcorn was our go-to snack, paired of course, with a glass of southern sweet tea. When I got married, we didn’t have an air-popper in our new home. So, I decided I was going to learn to make popcorn on the stove. I think we’ve come up with the perfect recipe and I’m thrilled to share it with you!

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Why make stovetop popcorn?

Well, the most obvious reason is that it is incredibly delicious! It really tastes so much better than microwave or even air-pop popcorn. 

It’s the perfect frugal snack! We have stopped (for the most part) buying chips because the cost is so high. I will often make a big pot of popcorn to have on hand for quick snack options or as an addition to lunch. 

It’s full of fiber! Just 2 Tablespoons of Bob’s Redmill White Popcorn Kernels (uncooked) come to 4 grams of fiber. When made with coconut oil it also includes a healthy fat. Such a nourishing treat!

Another great reason to make stovetop popcorn is to avoid unhealthy ingredients. Microwave popcorns include seed oils which can cause inflammation, amongst other things. Check out this podcast episode for more information!

What kind of oil to use for stovetop popcorn?

Coconut Oil: We love using coconut oil for the flavor and nutritional benefits. We’re all for those healthy fats! Coconut oil is known for having antioxidant, antimicrobial, and anti-inflammatory properties.

Lard and Tallow: I think this would definitely work if you want to give it a try! I’ve personally never used either lard (pig fat) or tallow (beef fat) for making popcorn as I’m obsessed with coconut oil. But, if that’s what you have on hand, go for it! One day I’ll give it a try and report back.

Vegetable and Seed Oils: I personally would not recommend vegetable or canola oil as these can add to inflammation in the body (again, part of why I avoid microwave popcorn).

What kind of popcorn to use?

We love using white popcorn kernels as they have a light crunch to them. A great place to find them is in the bulk section of your favorite health food store. That said, you can use whatever kind youd like – white, yellow, rainbow or anything else! 

Is popcorn healthy?

In my humble opinion, yes! I’m all for (most) everything in moderation. As Oscar Wilde has said, “Everything in moderation, including moderation.” There’s your permission to eat the whole bowl of popcorn every now and then! Of course, this may differ depending on what your food philosophy is, but I believe that whole grains, good fats, and unprocessed food is so beneficial for our bodies.

Popcorn Add-ins

The recipe below is our go-to with salt and just a touch of pepper, but you can definitely mix it up! Some great ideas would be:

Melted Butter

Of course this is first on the list. Who doesn’t love buttered popcorn? Once popcorn is popped, melt butter. Drizzle roughly half of the melted butter over the popcorn, replace lid, and shake. Repeat with the remaining butter. 

Nutritional Yeast

You can purchase this at your local health food store. Nutritional yeast is a flaky, powdered yeast containing protein, vitamins, minerals and antioxidants. It adds a nice nutty flavor. Sprinkle on once popcorn is popped, replace lid, and shake! Add enough until desired taste is achieved (likely ¼ – ½ cup).

Cinnamon and sugar

Omit the pepper for this one. In a small bowl, mix together ½ Tablespoon of salt, 2 Tablespoons sugar and 1 teaspoon cinnamon. Add to the popcorn pot once popcorn starts popping vigorously. Cover with lid, shake, and continue cooking as normal.

How to make stovetop popcorn?

You will need:

Large pot with lid (we have the one in this set and love it!)

Kitchen Scale (optional – for measuring coconut oil)

Measuring cups and spoons

Two hot pads or one kitchen towel for shaking the pot during cooking

Ingredients:

Coconut Oil

Himalayan sea salt

Pepper

White Popcorn

Instructions:

Place pot on stovetop on medium-high.

Add 5 Tablespoons coconut oil and allow to melt.

Add 1/2 Tablespoon salt, 1/4 teaspoon pepper, and 3/4 cup white popcorn kernels to the pot. Cover with lid. Give the pan a little “swoosh” to mix everything together. (For me, “swooshing” usually looks like lifting the pan a few inches off of the burner and giving the pan a shake from left to right a few times.) It will take 5 or so mintues before the popping starts.

Once popcorn starts popping, cover and continue to “swoosh” pan from side to side. This is where creative expression and preference comes in. I like to let the pot sit on the burner for 10-20 seconds then lift and “swoosh” (as explained above). My husband likes to leave the pan on the burner and move it from side to side the entire time. He says this keeps the kernels on the bottom of the pan and allows more of them to be popped at the end without burning the popcorn. Do whatever works for you!

Continue chosen “swooshing” method until kernels are mostly popped (and make sure to let me know in the comments below which method is your favorite – we might need a tie breaker).

Once popping slows down and kernels are mostly popped, remove the pot from heat. Don’t wait too long as the popcorn can burn. Keep the pot covered and give a few vigorous shakes up and down.

Viola! You now have the perfect snack!

An 8 quart pot will be about three-quarters full with roughly 18-20 cups of popcorn (to last all movie night or multiple afternoon snack times!)

If you make this recipe and love it, I’d love for you to give it 5 stars! Tag me on Instagram @sweetmeadowfarmhouse with your delicious creation and let me know!