Stovetop Popcorn

Confession: Alex and I are popcorn fanatics. Our favorite way to end an evening is with a bowl of popcorn and an episode of whatever we are currently binging on Netflix. Instead of popping for the microwaveable stuff, stovetop popcorn is the way to go for us! Sometimes it’s better to just go back to the way things used to be. This recipe uses no chemicals and less salt than the store-bought stuff, but tastes so much better.

How to make stovetop popcorn: step by step

Making stovetop popcorn is surprisingly easy, and it’s done in less than 15 minutes. Here’s an overview of how to make popcorn (or jump to the full recipe):

Yellow popcorn kernels Vegetable oil: You can also use coconut oil if you prefer. Popcorn salt or finely ground salt: We make our own by grinding down kosher salt in a mortar and pestle until it’s light and powdery.

That’s it! In terms of equipment, you’ll also need a large saucepan with a lid. We’ve found it’s easiest to have a dedicated saucepan for the job, so we don’t have to worry about trying to keep it too clean. Ours has little drain holes in the lid that works perfectly for letting the steam out, which is crucial for making it fluffy.

Step 1: Heat a few tablespoons of vegetable or coconut oil in a tall pot. Add a few kernels to the oil. You’ll know the oil is hot enough to cook the rest of the popcorn once those few kernels pop. Then add in the rest of the kernels and the salt. Step 2: Give the pot a little shake to evenly distribute the oil. Once the kernels begin popping, do make sure to stay by the stove. Tilt the lid to allow the steam to escape (unless your pot has ventilation holes in the top). If you trap the steam in the pot, your stovetop popcorn will turn out soft. Step 3: Once the popping slows to a stop, remove the popcorn from the heat. Add toppings of your choice, and dig in!

Our favorite popcorn toppings

Here are a few of our favorite toppings for this stovetop popcorn:

Fine salt: Add a sprinkle of finely ground kosher salt if desired. We make our own by grinding down kosher salt in a mortar and pestle until it’s light and powdery. If desired, add a pinch of freshly ground black pepper for a savory snack. Nutritional yeast: This cheesy vegan topping makes for tasty savory popcorn. Herb butter: Make delicious herb popcorn. Butter and cinnamon: Melted butter is a classic topping, but a dash of cinnamon takes it to the next level.

More healthy snack recipes

Outside of this stovetop popcorn, here are a few more of our favorite healthy snack recipes: We like to make a big batch of popcorn and store it unseasoned in the freezer for when a snack craving hits. Then, we let it sit on the counter for 5 to 10 minutes before eating it.

Go for Yogurt Bark or Apple Nachos. Mix up a batch of Oatmeal Bars or Energy Balls. Make Honey Sesame Almonds or Spiced Crispy Chickpeas. Try Mango Salsa with Homemade Tortilla Chips.