5-Minute Stovetop Popcorn
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Stovetop Coconut Oil Popcorn is incredibly easy and serves as a healthy, filling snack that all ages love. The coconut oil brings the perfect hint of sweetness that is balanced with a bit of salt. It’s a budget-friendly, tummy-filling, healthy snack that will have you ditching the microwave popcorn for good!
Why Stovetop Popcorn Over Microwave?
A few years ago my sister turned me on to making my own popcorn on the stove vs. the microwave. Here’s why it’s better:
- It’s unbelievably cheaper for one thing.
- It’s safe and healthy, unlike microwave popcorn which is linked to cancer-causing substances called PFCs that are in the bags.
- Most importantly to me, it tastes even better than movie theater popcorn!
Tips for Great Stovetop Popcorn
- Use Coconut Oil – This is crucial and what gives popcorn the movie theater taste. An added bonus is that coconut oil is good for you and one of the safest oils to cook with. I usually buy something like Nutiva Certified Organic Extra Virgin Coconut Oil in bulk.
- Buy A Nicer Grade of Popcorn – I’ve tried the cheap stuff and the more expensive varieties. I can definitely tell a difference. I’ve even found a local, organic, non-GMO variety at my local health food store that I love, so try some different varieties and see what you think.
- Use A Large, Heavy-Bottomed Pot – This helps ensure the popcorn cooks evenly.
How to Make Stovetop Popcorn
- Heat about 3 tablespoons of coconut oil in a heavy-bottomed pot over medium-high heat. Make sure the oil melts down and coats the bottom of the pan.
- Add a few kernels of corn and put the lid on. When they pop, you know your oil is hot enough!
- Once the coconut oil is hot enough, add enough kernels to mostly cover the bottom of the pot. I use about 1/2 cup.
- Using oven mitts, use one hand to continuously shake the pot by the side handle. Use the other hand to crack the lid (the pic doesn’t show this because I was taking the picture at this point!), allowing the steam to release. Releasing the steam is important so that the popcorn doesn’t get soggy.
- When the popping slows down quite a bit, pull the pot off the heat. Dump it into a bowl immediately, so the bottom pieces don’t burn in the pot.
- Season with sea salt to taste. That’s it. Nothing else is needed for the perfect bowl of popcorn!
Popcorn FAQs
I’ve found that the popcorn stores for about two days in an air-tight container. I like to break mine into snack bags for an easy, grab-and-go snack.
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Homemade Coconut Oil Popcorn
Stovetop Coconut Oil Popcorn is incredibly easy and serves as a healthy, filling snack that all ages love. The coconut oil brings the perfect hint of sweetness that is balanced with a bit of salt. It’s a budget-friendly, tummy-filling, healthy snack that will have you ditching the microwave popcorn for good!
Ingredients
- 3 tablespoons coconut oil
- 1/2 cup popcorn kernels
- Salt, to taste (I really like Himalayan Pink Salt)
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Instructions
- Heat about 3 tablespoons or a heaping spoonful of coconut oil in a large, heavy-bottomed pot over medium-high heat. Make sure the oil coats the bottom of the pan.
- Add a few kernels of corn and put the lid on.
- When the kernels begin to pop, add enough kernels to mostly cover the bottom of the pot (approximately 1/2 cup).
- Using oven mitts, use one hand to continuously shake the pot by the side handle. Use the other hand to crack the lid, allowing the steam to release. Releasing the steam is important so that the popcorn doesn’t get soggy.
- When the popping slows down quite a bit, pull the pot off the heat. Dump it into a bowl immediately, so the bottom pieces don’t burn in the pot.
- Season with salt to taste (approximately 3/4 -1 teaspoon).
Notes/Tips
Leftover popcorn stores for about two days in an air-tight container. I like to break mine into snack bags for an easy, grab-and-go snack.
We love to serve this popcorn with our Homemade Hot Chocolate in the winter. It’s the perfect snow day snack!
Stovetop popcorn is the way to go! It’s quick, super fresh, and way better than microwave popcorn, which often has unnecessary additives. Just a little oil, kernels, and five minutes—perfectly crispy results every time. Plus, you control the seasoning! Once you try it, those pre-packaged bags won’t be as tempting.
Yes! So true. We love it!
I finally tried with coconut oil and it is fantastic! This recipe is great but I did cheat and added real butter after popping. I have not had microwave popcorn in over 10yrs as I do not use/eat fake butters, or harmful chemicals! lol Thanks for the recipe and the confidence to try coconut oil.
Yay! Glad you are enjoying this Judy. When it’s movie night, I add butter as well. If I’m trying to have a healthier snack, I stick with just the olive oil. 🙂 Thanks for leaving a review.
I have been doing this for years. I use 5 TBLS. per 1/2 cup corn. I also have a wok with flat bottom and handle like a skillet, works great. Bought wok at wal-mart and ordered a glass lid from amazon. YES this popcorn is great.
Fun to hear the specifics of your popcorn-making Patrick! Thanks for taking the time to leave a review.
White popcorn is a great choice, because it’s easier on the teeth. There’s less chance of a cracked or broken tooth from chomping down on the kernel. Been there, done that
Good advice Mary! I didn’t crack my tooth on popcorn, but it was no fun regardless so I take no chances!