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Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan!
Until my mother showed me her way of making stovetop popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.
My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box.
Her approach allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels (usually none) and fewer burnt kernels (again, usually none).
Ever since we first posted this how-to in 2005, it has been one of the most popular recipes on the site. Enjoy!
How to make perfect popcorn on the stovetop
Perfect Popcorn
Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter.
Ingredients
- 3 tablespoons coconut oil or extra virgin olive oil
- 1/3 cup of high quality popcorn kernels
- 1 Tbsp or more (to taste) of butter (optional)
- Salt to taste
Special equipment:
Method
1 Heat the oil: Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
2 Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
4 Cover the pot, remove from heat and count 30 seconds. (Count out loud! It's fun to do with kids.)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
5 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Tip: As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
6 Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns.
7 Melt butter in the empty hot pan: If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
Tip: if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.
Just drizzle the melted butter over the popcorn and toss to distribute.
8 Sprinkle the popcorn with salt to taste.
Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
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Popcorn Toppings
Want something more than butter or salt on your popcorn? Try sprinkling with some grated Parmesan cheese! Smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or curry powder also make for fun and interesting toppings.
Have a favorite popcorn topping? Please let us know about it in the comments.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Perfect Popcorn
The method here is flawless! I’d suggest investing in popcorn salt and throw about a teaspoon (to each their own) into the oil and swirl it around before tossing the kernels in.
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I started popping corn as a teenager around 65 years ago. My Dad was the main popcorn popper in the family, and I learned from him. We always popped corn in a pan on the stove top since there were no microwaves in those days. I always thought I needed a very heavy bottom pan to pop in and used a pressure cooker pot for many years and popped good corn. Then a while back I was reading some popcorn cooking recipes and tried some diffeent methods, including the one here using the three kernels of popcorn to get started. Then i decided why not just dump all the corn in at the same time. There can’t be much difference in those kernels. But the biggest change I made is that I used to pop in the old pressure cooker (heavy pan) on very high heat, and it worked pretty well. Then one day I used a heavy bottom stock pot that was not as heavy as the pc and I burned some of the kernels. So, I found that if I set my electric burner to just a little higher than medium- about 7 on my dial, and waited a while for the oil to come to temperature the corn popped even better than before. No burned kernels, all kernels popped, only a few tiny kernels. I was happy and have been doing it this way every since. The advantage of the stock pot is that the bottom surface is smoother than the pc and makes shaking the pan across the burner a lot smoother. Always interested in articles about popcorn.
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Amazing! Each and every kernel popped to supper puffy perfection… totally satisfied my craving and saved my night.
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I love it .thanks a lot
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It worked perfectly!
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