Save It
Saved
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.
Video! How to Make Perfect Popcorn
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!
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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
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
I’ve been making popcorn in a similar manner forever. But I didn’t do the 30-second trick. I’ll try that and see if it makes a difference because I do often tend up with plenty of unpopped kernels, but never burned popcorn. Two differences: I leave the lid partly askew. This allows air to escape and prevents steaming the popcorn, which can make for some chewy corn instead of air-filled. I also use high (not medium high) heat, but as I said, no burned kernels.
Thank you! We are having an outdoor “COVID” movie night with family….some we haven’t seen for months. Your recipe was perfect. I had to make more than one batch so thanks for the “wipe out the oil” first tip!
xxxxxyyyyy
Hi Margaret, an outdoor movie night sounds fantastic! So glad the multiple batches of popcorn worked for you.
OMG this lady is a genius! I tried it for the first time today and it totally works! Love it ❤️❤️❤️
xxxxxyyyyy
Yay! So glad you like the method Justine.
Very good on second batch each time I’ve made it. I tried this a few days ago and then again today. The first round, both batches got burnt, second batch tasted amazing but not all seeds popped. I used a large Dutch oven (heavy heavy) so I think this may be the downfall. It’s just too heavy to shake gently and so large it takes a second round for the heat to be dispersed evenly to prevent burning. The not burnt batches were so delish though that I can’t knock the recipe!
xxxxxyyyyy
Hi Natalie,
Third time is a charm! Yes, I’ve had the same issue using a heavy Dutch oven for popcorn. It’s good to use a stockpot that’s not flimsy but not too hefty, either.
Wow this really works!!! Did it with virgin olive oil and I ended up with perfect popcorn made on my stove!! Thanks!!
xxxxxyyyyy