Stovetop popcorn is tastier, healthier, and much less expensive than microwave popcorn. Try my perfect stovetop popcorn recipe and you may never buy microwave popcorn again!
For as long as I can remember, popcorn has been my favorite snack. I can remember eating popcorn for breakfast-yes, that’s right, breakfast-when I was younger. For a long time, I pretty much bought microwave popcorn as a rule, but when Philip and I got married, we bought an air popper.
I still bought my share of microwave popcorn, until someone I worked with told me that there was some carcinogen in the bags. I looked that up, and I honestly can’t remember if I found any truth to that or not….but it made me start reading the labels, which led me to find how much trans fat was in my favorite variety of microwave popcorn, which tastes “homestyle”, i.e. like it was popped on the stove top. Hmmm. That microwaved stuff was pretty expensive….and kernels are not.
So, I started popping my own, on the stovetop. Now, I have Philip addicted to stovetop popcorn as well, and it’s my favorite go-to snack. If you are a microwave popcorn buyer, I encourage you to try this recipe. You’ll save quite a haul over the long….haul, you’ll take in a lot less “bad stuff”, and, well, there’s absolutely no taste comparison. You may never buy microwave again!
1 minPrep Time:
5 minCook Time:
- oil - coconut, olive, canola, or vegetable (I usually use coconut oil)
- popcorn kernels
- seasoned salt (optional)
- butter (optional)
- The size pan you will need depends on how much popcorn you are making. For 1 person, I use a 1-quart saucepan; for two I use a 2-quart saucepan, and so on. Choose your pan and set it over medium-high heat.
- Place enough oil in the pan to cover the bottom of the pan. Again, the amount of oil that you will need will vary based on the size of your pan.
- When the oil is shimmering, add enough popcorn kernels to generously cover the bottom of the pan. Sprinkle with salt then cover the pan.
- Cook, shaking frequently, until the popped kernels fill the pan and popping slows down drastically. Don't walk away or neglect to shake the pan or the popcorn will burn!
- Pour the popcorn into a large bowl and add more salt, seasoned salt, and/or butter-whatever you like-if desired!
This is a very flexible recipe. I have not given amounts because this will vary based on how many people you plan to serve!
Click here to print the recipe for perfect stovetop popcorn!
Grandma Nancy says