How to Pop Popcorn on the Stove

Have you ever done it? Have you ever popped your own popcorn on the stove? That’s the way we used to do it when I was little (shortly after electricity was invented and before microwaves began invading people’s kitchens). It’s the best way to pop perfect popcorn, all kernels popped and none of those ingredients that you can’t pronounce on the side of the microwave popcorn bag.

Here’s how you pop popcorn on the stove:

You need three things: Canola or vegetable oil, sea salt and popcorn (I think the Orville Redenbacher brand works best). You might wish to have butter or some other kind of seasoning to toss with your popcorn. I’m going to give you all kinds of recommendations for how to jazz up your popcorn at the end of this post.

Choose a pot that has a pretty large surface area. Mine was 5-inches deep and 9-inches across. You don’t want the popcorn kernels to be crowded too much or piled on top of each other. Before you get started, make sure you have a lid that fits on the top of that pot

You’ll need enough oil to cover the bottom of the pan. I used 3 to 4 tablespoons for 1 cup of popcorn. Add the oil to a COLD pan.

Add your popcorn kernels to the COLD oil.

Make sure the kernels are all coated with oil and are sitting in a shallow puddle of it.

They should be all spread out in the pan like this- not piled on top of each other.

Add a little bit of sea salt to the coated kernels. I like to add salt in the cooking process, and sometimes I add more after it’s all popped too. You can skip this part if you prefer to add it after.

Turn the heat to medium and heat up the kernels and the oil at the same time. Shake the pan back and forth to evenly distribute the heat to all sides of the kernels. Keep shaking it back and forth. It’ll be a little noisy. Your spouse may tell you, “Shhhhhhh!” because he can’t hear the TV. Not that my spouse did that or anything. I’m just sayin’.

Eventually (a minute or three or four later), the first kernel will pop.

Get the lid on your pot quickly because that popped kernel has a whole lot of friends who are going to begin popping almost immediately. Keep sliding the pot back and forth over the heat until all kernels are popped. Tell your spouse to go hang out in the backyard if he’s still griping about the noise.

In just a few minutes, the popping sounds will slow down and come to a halt. Remove your pot from the heat, and you’re ready to jazz up your popcorn for consumption!

You can certainly top your stove-popped popcorn with a generous amount of melted, salted butter. Sometimes I love it that way best. But I’m going to give you a whole lot of suggestions for making regular old popcorn way more delicious. I’ve gotta thank my Facebook followers for those suggestions, since they left me like a gazillion ideas for serving up popcorn in super cool and delicious ways. Here are the suggestions that sounded best to me:

A few sweet (dessert) suggested add-ins:
1. chocolate syrup + peanut butter
2. caramel
3. mix in junior mints, hot tamales, chocolate chips, reeses pieces, m&m’s or sugar babies
4. maple syrup
5. melt marshmallows with brown sugar and butter and mix in

And the savory suggested add-ins:
1. sea salt + freshly ground pepper
2. maple and bacon
3. Parmesan + freshly chopped rosemary
4. butter + cajun spice + brown sugar
5. fajita seasoning
6. cayenne pepper or tabasco
7. Parmesan and pepper
8. butter-flavored olive oil
9. ranch seasoning
10. white truffle oil + Parmesan
11. brewers/nutritional yeast
12. chili oil + garlic powder + curry powder
13. cheese packet from a macaroni & cheese box
14. Old Bay Seasoning
15. Dill pickle seasoning (not sure I’ve ever seen that)
16. Meat tenderizer (what?? Really?)

See how easy it is? And how many fun things you can add in? Kids go nuts over stove popcorn too since the whole “popping” process is noisy and scientifically amazing. And man, it tastes waaaaaaaay better. Please tell me that you’ll end the microwave popcorn madness. It’s just as easy to do on the stove, it pops up perfectly and with just three ingredients- you know what’s in your popcorn. It also makes for good snuggle, TV/Movie-watching time on the couch. Now go pop away!

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Stove- Popped Popcorn

Yield: Roughly 24 cups (6 servings)

Prep Time: 10 min

Cook Time: 10 min

This method turns out popcorn that is popped... all of it! And it's so much better than microwave.

Ingredients:

1/4 cup canola or vegetable oil
1 cup popcorn kernels (I prefer Orville Redenbacher)
sea salt (optional)
melted butter or additional toppings or mix-ins, as desired

Directions:

1. Take out a pot with a large surface area (one that has a matching lid). A 5-inch deep, 9-inches across pot is perfect for 1 cup of popcorn.
2. Pour in the oil and then add the popcorn kernels. Sprinkle in a bit of sea salt, if desired. Shake the pan around to evenly distribute the kernels and coat them with oil. The pan should be big enough so that the kernels are not over-crowded and/or piled on top of each other.
3. Turn heat to medium and begin to slide the pot back and forth over the burner. Keep sliding/shaking the pan back and forth to evenly distribute the heat to all sides of the kernels. Eventually (3-5 minutes later), the first kernel will pop. At this point, put the lid on the pan. Keep sliding/shaking the pan back and forth and the other kernels will begin to pop. Keep that pan moving back and forth until the popping slows down and the kernels are all popped. Remove the pan from heat.
4. Toss popcorn with melted butter and/or other seasonings, and serve immediately.

Tips:

A few sweet (dessert) suggested add-ins from RecipeGirl readers:
1. chocolate syrup + peanut butter
2. caramel
3. mix in junior mints, hot tamales, chocolate chips, reeses pieces, m&m's or sugar babies
4. maple syrup
5. melt marshmallows with brown sugar and butter and mix in

And the savory suggested add-ins from RecipeGirl readers:
1. sea salt + freshly ground pepper
2. maple and bacon
3. Parmesan + freshly chopped rosemary
4. butter + cajun spice + brown sugar
5. fajita seasoning
6. cayenne pepper or tabasco
7. Parmesan and pepper
8. butter-flavored olive oil
9. ranch seasoning
10. white truffle oil + Parmesan
11. brewers/nutritional yeast
12. chili oil + garlic powder + curry powder
13. cheese packet from a macaroni & cheese box
14. Old Bay Seasoning
15. Dill pickle seasoning (not sure I've ever seen that)
16. Meat tenderizer (what?? Really?)

Source: RecipeGirl.com

74 Comments / Leave a Comment »

Posted by Lori Lange on October 13, 2011

74 Responses to “How to Pop Popcorn on the Stove”

1

Eliana — October 13, 2011 @ 3:38 AM

Awesome tutorial. No need for another gadget taking up room in the kitchen with this tip.
2

Averie @ Love Veggies and Yoga — October 13, 2011 @ 3:58 AM

I love popcorn! I eat it almost every day. Except I don’t do it fancy like you do. I just pop it in a brown paper sack in the microwave and nuke for a minute or so. I love!! all your topping suggestions…where to begin b/c they all sound delish…hmm….
3

Katrina — October 13, 2011 @ 4:06 AM

I love popping popcorn myself on the stove. My Grandpa and I used to do it all the time. So much tastier than bagged popcorn.
4

Nelly Rodriguez — October 13, 2011 @ 5:28 AM

Great and simple tutorial!
5

SharonMarie — October 13, 2011 @ 6:22 AM

I’m not a big fan of microwave popcorn either! Real popcorn (I call it “real popcorn” is way better! And my family loves when I add the cinnamon red hot candies! Have you ever tried that? Just add them in with the popcorn kernels and as your kernels pop, the candies pop too and coat the popcorn with the red hot cinnamon flavor. Awesome!
6

Sommer@ASpicyPerspective — October 13, 2011 @ 6:48 AM

Lori, we do this at least once a week. I truly believe it taste better from a pot. Then we sprinkle it with sugar and cayenne! Mmmm…
7

Jan — October 13, 2011 @ 7:05 AM

Love popcorn – there are some great suggestions here!
I’m quite boring and only like salt and a knob of butter stirred through.
8

Alysa — October 13, 2011 @ 7:06 AM

We did this last night with nutritional yeast on top. Yum!
9

Camie — October 13, 2011 @ 7:13 AM

We use Onera or Tony’s cajun seasoning on ours. Yumm!
10

Rachel @ Not Rachael Ray — October 13, 2011 @ 7:32 AM

I could live on popcorn. I always air-pop mine but love the taste when it is popped on the stove. Love the add-in ideas!
11

Bev Weidner — October 13, 2011 @ 7:37 AM

Yes, yes YES! It’s the only way we make popcorn. Hubs like to toss it with ground cumin and sugar. And it actually WORKS!
12

Kim {Recipes To Run On} — October 13, 2011 @ 8:17 AM

I had to laugh when I saw your title…. because for SO long, I always made the microwave type. But {like you} I hated seeing all those ingredients no one can pronounce. Now my family LOVES homemade popcorn and it’s SO super easy! Great post!!!
13

Danielle D. — October 13, 2011 @ 9:16 AM

This is the only way my husband will eat popcorn. I of course grew up eating the kind from a bag and my grandma would always shake the cheese packet from mac n cheese over it. I don’t think I’ve eaten bagged/microwaved popcorn since I’ve been married though. I wont complain because my husband always volunteers to make it.
14

Jamie (Thrifty Veggie Mama) — October 13, 2011 @ 9:48 AM

Love making popcorn on the stove! It does get noisy though. I am always afraid I will wake the baby up! Great mix in ideas.
15

Andrea — October 13, 2011 @ 9:49 AM

This is how my mom always made it. It’s so easy and CHEAP! Looks like I’ll be making a big pot tonight (with LOTS of parm sprinkled on top!). Thanks for the idea!
16

Chris at Hye Thyme Cafe — October 13, 2011 @ 11:23 AM

I had to laugh when I saw this post. I can’t tell you how many people I’ve had to explain this to over the years. Makes me feel ancient! LOL

There’s definitely no comparison – stove top popcorn is the best!! The only difference between how we do it is that I only put in one kernel to start. When that one pops, I know the oil is hot enough and pour in the rest. I’ll have to try it your way and see if it makes any kind of difference in the end result.
17

Joanie from CLBB — October 13, 2011 @ 11:48 AM

Thanks to lots of props by folks on the CLBB, I purchased and have become a big Whirly Popper fan, using RealTheater popcorn (when I can track it down) and just recently, coconut oil (and lots of sea salt). Thanks for the tip about salting the kernels in the oil, DUH, never thought of that! Popcorn is certainly health food, with all that good fiber!
18

Kath — October 13, 2011 @ 12:12 PM

I too make popcorn with a stovetop Whirly Popper and coconut oil. However, I only use about a teaspoon of oil and it works just fine. I like plenty of butter and kosher salt. YUM!
19

Lisa — October 13, 2011 @ 4:34 PM

I grew up with stovetop popcorn and love making it any night of the week. I used to eat it just for dinner Have you tried kettle corn? I made that for a picnic this summer and it was a hit, although the pot was hard to clean. I like how you add salt to the oil, I’ll have to give that a try. Your nail polish is cute!
20

Michelle — October 13, 2011 @ 4:39 PM

It does seem to be a lost art but hopefully it will make a comeback. I have great memories of it as a kid and it is much healthier, and CHEAPER, than microwave popcorn.
I also remember jiffy-pop with the aluminum foil for the pan and the top and watching it grow. We are amazed by such simple things as kids aren’t we? lol
21

Complicated — October 13, 2011 @ 6:25 PM

I have been doing this for years. Its cheaper for one than a box of microwave pop corn. One of my favorite add ins is pickled jalapeno slices. Add them just before the kernels start to pop. They almost get candied in the cooking oil. Just lovely.

One of my favorite toppings was peanut butter and jelly (not with the jalapenos in it though). Warm up the peanut butter while you glob some jelly into the bowl of popcorn. Pour the now somewhat runny peanut butter over it an give it a mix. Have plenty of napkins on hand though.
22

shannon — October 13, 2011 @ 8:48 PM

I always make popcorn on the stove. But, I’d like to add a word of caution. When popping the first kernel or two I always leave the lid on. Once I was checking on the pot of oily kernels when the first one popped spraying hot oil all over my face. It left brown burn marks on my face for a few days before they peeled off and healed up like a sunburn would. I know we can get crispier popcorn if we let the moisture escape, but I don’t pop with the lid off anymore. Has anyone tried splatter screen? I heard that works.

Also, I sometimes use corn oil instead of vegetable oil. It make for a more corny popcorn.
- Lori Lange replied: — October 13th, 2011 @ 9:18 PM
  
  Good advice!! I have a splatter screen- going to try it next time!
23

Susie — October 13, 2011 @ 9:55 PM

I haven’t had “real” popcorn in way too long, and now you have me craving it. Might be my dinner tomorrow night!
24

Lauren — October 14, 2011 @ 7:16 AM

I don’t know why I ever thought popping your own popcorn on the stove was hard! It’s so simple! Great tutorial, Lori!
25

Ande B. — October 14, 2011 @ 7:36 AM

Lori,

I love all your posts but the simplicity of “how to pop popcorn on the stove” so far, is my favorite. I can only imagine how many people out there only know the taste of microwave popcorn. Boy are they in for a treat! Thank you for posting all the mouth watering toppings too. Have a beautiful day and weekend!
26

Kierston — October 14, 2011 @ 12:06 PM

I have to agree- so much better on the stove. I like to soak my oil in garlic all day and then use the oil for the popping process and just add some salt, pepper and maybe a little parmesan…SO GOOD!!! I literally skip dinner for this stuff
27

Carol — October 14, 2011 @ 5:47 PM

My kids call this – making popcorn from scratch! haha
28

debcurlydog — October 15, 2011 @ 11:07 AM

I love popcorn done on the stove top, just take patience! When I was little, we had a special deep fry pan with a lid that was our “popcorn pan” that was used only for popcorn (we had it a lot growing up). I would always put in 3-4 kernels and when they popped, would put in the rest…not sure why…that’s just how my Mom always did it. Nothing beats the taste of fresh popped corn with just salt and a little butter!
29

Kristi — October 15, 2011 @ 5:04 PM

I’ve started using coconut oil instead of vegetable and it’s really good. I’ve heard that’s what makes movie theatre popcorn so good.
30

Janet — October 16, 2011 @ 10:21 AM

I LOVE popcorn this way! Honestly, it doesn’t take much more time to make it this way than in the microwave. You get wayyy more for far less money, and the fab flavor ideas are endless! Can’t wait to try all these neat flavor ideas!
31

Dana B — October 16, 2011 @ 10:16 PM

yep, used to make it this way all the time. When I want kettle corn I do this, but add 1/4 c sugar when that first kernel pops, but for regular popcorn I now use a Whirly Pop. less oil, tastes great. I don’t even own a microwave
32

Aesha — October 17, 2011 @ 7:01 PM

This is perfect and so simple! When I got rid of my microwave, I really did miss popping my own popcorn but I forgot about this childhood favorite. And I love the add-ins. Can’t wait to try them. Thanks for the yummy reminder!
33

Jenni — October 19, 2011 @ 5:40 AM

I’ve only ever made my popcorn on the stove, but we use something called a “whirly gig” – its basically a pot with a lid, and you turn a crank that is attached to a multi-armed stirrer. It’s still a lot of noise, and a lot of arm work, but it works really well!
34

Tove Halse Digernes — October 20, 2011 @ 4:11 AM

I’m surprised to read that this isn’t common to do anymore! We always do it like this (with a few exceptions), because we tend to think that the popcorn tastes much better this way!

Your taste suggestions are much appreciated, by the way!

Regards, Tove (Norway)
35

Winnie Dolderer — October 20, 2011 @ 7:36 AM

I was sick and tired of the bags and the yucky stuff on them that I got a whirlypop for the stove top…Just a stainless pot with a crank for the kernels. I love it..I do exactly what you do with the pot. …Boy is it better than the microwave stuff. I haven’t even put butter on it and it is delicious….(saves my hips..) I will try your tip about adding salt in the beginning….Can’t wait.Thanks.
36

Caroline Wasko — October 20, 2011 @ 11:55 AM

i grew up with my mom popping popcorn on the stove almost every night! however, she always uses newspaper on top of the pot instead of a lid to help get rid of some of the grease and make it a little healthier:) if you have a gas stove, you have to really watch it…a few times the edge of the paper caught on fire and our fire alarm went off:)
also…another great topping is taco seasoning!
- Lori Lange replied: — October 20th, 2011 @ 11:57 AM
  
  Sounds great, but yikes! I have a gas stove. I guess I’d have to be pretty careful!
37

RecipeGirl's Mom — October 22, 2011 @ 11:20 PM

Boy, does this bring back a lot of memoriies! This was and still is the best way to pop popcorn and I’ve tried many over the years. I don’t eat much popcorn anymore but seeing your beautiful post makes me want some right now.
38

Kim — October 31, 2011 @ 8:41 PM

Thanks for inspiring me to make homemade popcorn once again. I used to do this all the time and fell into the “convenience” trap when we had our first daughter. Made it on the stove-top last night. Yum; now I remember why I used to say I didn’t like microwave popcorn…
39

Cyndi — November 15, 2011 @ 9:41 PM

Thank you-so much easier than I thought and very very tasty!
40

beth — December 11, 2011 @ 9:37 AM

im glad someone has made this method of popping corn easily available. i was happy when you cited avoiding chemicals and additives as one of the reasons to pop your own corn. that is why i think it is bizarre that most of your add-in suggestions would contribute all of the disgusting chemicals back into the popcorn, making it a moot point to pop your own. red-hots are nothing but HFCS, harmful red dye, and artificial flavor. most taco & fajita seasoning is loaded with MSG, as is name brand ranch mix. butter flavored oil? really? that is the EXACT artificial flavoring they put in the bagged popcorn. dont even get me started on the mac and cheese powder. gross. popcorn can be a healthy whole food.people should be encouraged to avoid ALL packaged, processed, expensive food – and the big corporations that sell them.
- Lori Lange replied: — December 11th, 2011 @ 9:44 AM
  
  I agree- many of those suggestions are bizarre, strange-sounding and perhaps unhealthy. These were suggestions from my Facebook followers- just thought it would be fun to include them!
41

Robin — December 25, 2011 @ 11:58 AM

I decided to make a Christmas snack of popcorn, and used this approach. I used salt along with freshly ground pepper, and olive oil instead of canola, and it was quite tasty. No need for extra butter, but I did use a white cheddar popcorn seasoning after it was done.

I think I’ll try using some ghee in the future. For those unfamiliar with it, ghee is just clarified butter (aka butter oil), and you can pick it up at many supermarkets where they carry Indian food. Using that instead of regular oil for the cooking might make it even more flavorful.
42

Grant — January 19, 2012 @ 8:12 PM

Great help! Thank you very much! However, I could have done without the “spouse” statements…not all men are couch potatoes…
- Lori Lange replied: — January 20th, 2012 @ 7:57 PM
  
  Ah, sorry. My husband isn’t a couch potato either… just sharing a story about how he was grouchy the day I was cooking… and gave me the evil eye bc he was trying to watch TV.
43

Mary — January 22, 2012 @ 4:39 PM

Stove popped is the only way to go! My dad used to make cheese popcorn when we were kids on Sunday nights. He melted velveta and margarine together and then poured it over the popcorn. We looked forward to it every sunday
44

Megan @ Fiterature — January 24, 2012 @ 1:56 PM

Great detail – thanks! I’ve been wanting to try this for a while. And I wasn’t sure at what point to add the flavorings. So you are saying AFTER the corn is popped. Looks yummy!!
45

Mariana — February 4, 2012 @ 6:50 AM

You know, you really have to try this much simpler method before knocking it: 1/3 cup popcorn in a brown lunch bag. Fold. Microwave 2 minutes. That’s it! No oil! It’s awesome, I swear. Add butter and salt or whatever.
46

Miranda — February 24, 2012 @ 6:41 PM

Thank you for posting this! I’m about to try my first batch with a very excited 2 year old who can’t wait! Your hubby comments cracked me up—- it’s a good thing mine is out on a much needed man-date with his buddies, or I’d probably be getting the stink eye too. (PS… love the nail polish.)
47

Michelle — April 3, 2012 @ 6:40 PM

Notice how dark the popped corn is. It’s best to heat the oil before the unpopped corn is added (put in three kernels and add the rest when they pop) if you like it fluffy. Salt should be added after the corn is cooked or it becomes tough.
48

Marie — May 19, 2012 @ 8:19 PM

Wow!!!! this recipe is fool proof! I just made my first batch of white crisp popcorn ever – nothing burned!!! I’m almost 40 and the past 10 years I’ve stayed away from making my own popcorn b/c I always burned the pans.
Thank you!!!
49

Peisha — July 22, 2012 @ 5:29 PM

This recipe is amazing! With sea salt and pepper, awesome-sauce! Just made it with one of my mom’s friend’s daughter, my mom and myself. Amazing to make it for the first time and watch the Popcorn to pop to life! Very easy to make! Thank you for posting this!
50

Tony — July 24, 2012 @ 9:18 AM

All the Guys in the firehouse love this. We make popcorn every shift now!
- Lori Lange replied: — July 25th, 2012 @ 9:52 AM
  
  cool!
51

Brianna — July 31, 2012 @ 9:22 AM

Thats how I always make it. But I love jalepeno popcorn! Sounds weird, but is delish. Add a few jalepenos from a jar and a little juice before popping and a little garlic powder after.
52

Jane H — August 5, 2012 @ 6:46 PM

Made the switch tonight. MV to stove top. GREAT!! Thanks for the easy
directions.
53

Helen Gottesman — August 30, 2012 @ 2:24 PM

Loved it. almost bought a popcorn maker for $19.00. Now i can spend the money on the popcorn!!
54

Laura — September 1, 2012 @ 6:46 PM

Yes! I’m so happy you published this…I had forgotten how to make popcorn on the stove. Plus, I love your little comments about the spouse griping about the noise-hilarious.
55

Betsey — October 7, 2012 @ 10:09 AM

Thank you for this! : )
56

Neemee — October 14, 2012 @ 7:48 AM

Great tutorial. I just made popcorn for the first time using your tips. Turned out just right. My family enjoyed it. Thanks a lot
57

Cassie — November 8, 2012 @ 9:03 PM

Great way of doing it! No more burnt bits in the bottom of the pan
58

MLO — November 15, 2012 @ 7:06 PM

I got a Whirley. I like to experiment on different things to put in the popper with the popcorn for a different taste experience. Some good choices here to try and I would try every one of them. Those who like it plain, fine but don’t knock those who like it a different way than you. I’m personally not a plain kind of guy. I like to introduce my taste buds to different things. You can do a lot of good things with popcorn.
59

Maureen — November 17, 2012 @ 10:40 AM

I love using this method the only difference is instead of using vegetable or canola oil I like to use coconut oil and sprinkle with sea salt. It smells & tastes amazing. My 4-yr old requests it for her snacks for her pre-k class.
60

venkat — November 21, 2012 @ 1:06 AM

when I cook the plop corn in the pressure cooker on stove quite a bit of kernel remain. is it noremal and any mistake I am do;ing
- Lori Lange replied: — November 21st, 2012 @ 6:26 AM
  
  I have never used a pressure cooker, so I’m not sure. When I cook it in a large pot, there are very few which remain.
61

John — December 29, 2012 @ 6:23 PM

Thanks so much for sharing this. You are awesome!!! This is very detailed, fun to read and it has picture for every step. My family and I enjoyed pop corn tonight and watched a movie together So again, thank you!!! =D
62

Melissa — January 12, 2013 @ 4:29 PM

Thank you!
63

Bebehillz6 — January 17, 2013 @ 3:02 PM

I just tried this after wanting to test it out for awhile! This was delicious! After the kernels were all popped I tossed them in chili powder, paprika, and salt and pepper! I can’t wait to make it for parties. Thanks for this!
64

Darren — January 18, 2013 @ 10:29 AM

Try adding a few drops of tabasco with the oil, might take a few attempts at getting the heat strength to individual taste but tastes lovely!
65

BethB — January 20, 2013 @ 12:07 PM

Thanks for the brilliant recipe and wonderful tips !
Mine, from memory lane…
Try freezing the popcorn to retain moisture.
66

Lisa — January 20, 2013 @ 4:38 PM

Thank you for this recipe – it was so easy (the detailed instructions helped). I have a big bowl of popcorn now and I’m off to watch a movie.
67

Ashley — February 6, 2013 @ 1:25 PM

Thank you so much for this! I made some popcorn seasoning and wanted to try out popping popcorn on the stovetop. This worked like a charm!
68

Joan Pidgeon — February 9, 2013 @ 2:08 PM

The recipe and instructions are great. But the comments about the complaining spouse are so funny! I read them to my husband – as a warning to not moan about the noise I’m about to make!