Friends, it’s confession time. Burnt popcorn is nothing new to us (some pots can attest), but sometimes failure can teach you the most! With the right method, we can now make perfect stovetop corn every time! There’s nothing like it! It is SO easy, delicious, and customizable!
This popcorn is ready in only 5 min using one pot and three ingredients. We’ll show you how to make it!
How to cook popcorn on the Stove
Heat a large pan over high heat. The stainless steel pot is ideal because it is lightweight and allows for easy transfer of the popcorn. However, any large pot will work!
Once the pot has reached the desired temperature, turn down the heat, and then add the oil of your choice (we prefer avocado, coconut, or olive oil). Add the popcorn kernels and a bit of sea salt, and then shake the pot until the mixture is evenly coated.
You’ll see the popcorn pop after about 10 seconds of heating. Then, cover the pot with a lid. Shake every 10 seconds. In approximately 1 minute, you will have a pool of popcorn that is ready to be poured into a bowl.
What to Put on Popcorn
Add nutritional yeast to make it “cheesy,” and add dried rosemary or garlic powder for an herbaceous, savory twist. Get creative by using your favorite seasonings or spices!
If you want something sweeter, we have a chocolatey version in the cookbook.
How to Troubleshoot Stovetop Popcorn
It is important to get the pot as hot as possible so that the popcorn kernels pop within 10 seconds. Stovetop popcorn is your best friend when you find that Goldilocks sweet spot.
It is easier to work on a gas-powered stovetop than an electric one because the temperature changes faster, but you can use either. You may have to wait for a few minutes (after lowering the heat from high to medium) before you add the oil to an electric stovetop.
Does it burn but not all pop? It could be that the pan was not hot enough at the time you added the kernels. This caused the popcorn to stay in the oil/pot for too long as you tried to pop them all. Next time, try increasing the heat and letting the pan warm up longer.
- Half a cup of dry popcorn kernels
- Oil of choice (avocado, coconut, or olive).
- Salt to taste: 1/2 teaspoon
FLAVOR 1: “Cheesy optional
- 2 Tbsp nutritional yeast
FLAVOR 2: “Garlic & Herbs” optional
- 2 tsp dried rosemary
- 1 tsp Garlic powder
- A large pot, preferably stainless steel, should be heated over high heat. Prepare a large serving bowl. When the pot is hot, sprinkle some water in it and watch for the sizzle. Reduce the heat to medium-high. Add 1 Tbsp (15ml) of oil. Add 1/2 cup (120g) popcorn and a generous pinch of salt immediately. Shake the pan with oven mitts to coat.
- Cover the lid with a lid once the first few kernels begin popping. Shake the top every 10 seconds so that the unpopped seeds can settle at the bottom. Continue shaking every 10 seconds until popping is mostly stopped (about 45-60 seconds). Add 1/2 tsp of salt to the large bowl immediately after transferring.
- If you find any burned kernels, throw them out. They should not be there, but they usually indicate that the heat is too low or the popcorn has been left on the stovetop for too long.
- Sprinkle with your favorite seasonings, or eat as is. We love nutritional yeast, dried rosemary, and garlic.
- Warm popcorn is best. Cooled popcorn can be stored in an airtight container for up to two days.