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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!
A few years ago my sister turned me on to making my own popcorn on the stove vs. the microwave.
It’s unbelievably cheaper for one thing. For another, it’s safe and healthy, unlike microwave popcorn which is linked to cancer-causing substances. Most importantly to me, it tastes just like, or even better than, movie theater popcorn!
Tips for Great Stovetop Popcorn
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Use coconut oil!
This is crucial and what gives popcorn the movie theater taste. An added bonus is that coconut oil is incredibly good for you and the safest oil 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.
This helps ensure the popcorn cooks evenly.
How to Make Coconut Oil Popcorn
1) 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.
2) Add a few kernels of corn and put the lid on. When they pop, you know your oil is hot enough!
3) Once the coconut oil is hot enough, add enough kernels to mostly cover the bottom of the pot. I use about 1/2 cup.
4) 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.
5) 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.
6) Season with sea salt to taste. That’s it. Nothing else is needed for the perfect bowl of popcorn!
How long does coconut oil popcorn last?
I’ve found that the popcorn stores for about two days in a ziplock. I like to break mine into snack bags for an easy, grab-and-go snack.
Want More Healthy Snack Ideas?
Swing by our 30+ Healthy On-the-Go Snack Ideas! We include trick on how to get your family to actually eat them too!
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- Heat about 3 tablespoons or a heaping spoonful of coconut oil in a 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).