How to Make Perfect Popcorn
Get your popcorn fix with this easy-to-follow, homemade popcorn recipe. Learn how to make popcorn on the stove, in an instant pot, or in the microwave. I’ll teach you how to make movie theater popcorn at home with two “secret” ingredients and it’ll be ready in less than 10 minutes!
Why This Recipe Works
If you can’t get to the movie theater or you want to bring that movie theater experience home to you, this is a quick and easy way to make popcorn at home.
- Super crisp popcorn. Using ghee guarantees that the popcorn doesn’t get soggy or stale-tasting.
- Movie theater-quality! If you have a huge soft spot for that big tub of popcorn, you are going to be in disbelief that you can make it at home. The combination of a couple of special ingredients helps make this happen (read below!).
- Quick! Grab your ingredients and in less than 10 minutes you’ll be on the couch with your bowl of popcorn.
Ingredients You’ll Need
- Coconut Oil: This is the secret ingredient in movie theater popcorn – they pop their kernels in coconut oil! It has a high smoking point, which helps deliver that crisp popcorn and signature flavor. If you need a substitute, reach for vegetable, canola, or peanut oil.
- Popcorn Salt: This specialty ingredient is superfine, which enables it to be infused into each kernel. I use Morton’s Popcorn Salt in this recipe, but you can also make your own. Process kosher salt in your food processor until ultra-fine, then store it and label it as “popcorn salt”!
- Popcorn Kernels: There are so many options here – yellow, white, Amish; use your favorite!
- Ghee: Also known as clarified butter, water and milk solids have been removed, which is the key to keeping the popcorn from getting soggy! You can buy ghee at most stores now, but you can also make your own clarified butter at home! See below for instructions.
How to Make Clarified Butter
The process is super simple and doesn’t take long at all. Here’s how to do it:
- Melt 1 pound of butter in a small saucepan over low heat, allowing it to simmer gently.
- Skim off any foam that rises to the surface and discard it.
- Place a fine-mesh sieve over a medium bowl.
- Line the sieve with cheesecloth, coffee filter, or two layers of paper towels.
- Strain the remaining melted butter through the filter into the bowl.
- Allow to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 months.
Stovetop Popcorn Directions
- Melt oil: In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat.
- Add popcorn: Once melted, add 3 popcorn kernels. Once those three kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from heat for 30 seconds.
- Cook popcorn: Return to medium heat. Leave the lid slightly ajar so steam can escape and shake occasionally while the popcorn pops.
- Remove the popcorn: Once you hear the popping slow to 2 or 3 seconds between pops, remove the pot from the heat and transfer the popcorn to a large serving bowl.
- Heat the ghee: Add the ghee to the hot pot (no need to turn the heat back on), then once it’s melted, drizzle over the popcorn and toss to combine.
- Adjust flavor and enjoy: Taste and add more clarified butter or salt, if desired, then serve.
Alternative Cooking Methods to Make Popcorn
If you want to try some way other than the stove for cooking popcorn, here are a few different methods you can try!
Instant Pot
- Turn the Instant Pot to Sauté, then click adjust once to make it hot.
- Heat for 2 to 3 minutes to heat the pot.
- Add the coconut oil and melt in the pot.
- Once melted add the salt and popcorn kernels and sauté for 1 minute to coat the kernels in the oil.
- Cover with a glass lid (you can use one from another pot) and cook for 5 minutes.
- After 5 minutes, cancel the sauté setting to turn off the pot and let sit 5 minutes.
- Remove from the pot and flavor with ghee or additional spices and seasonings.
Microwave
- In a small bowl, mix melted coconut oil and the popcorn kernels.
- Pour the popcorn kernels into a small paper bag and season with salt.
- Fold the top of the bag over twice to seal.
- Cook in the microwave for 2½ minutes or until the popping slows down to about 2 seconds between pops.
- Carefully open the bag and pour the popcorn into a serving bowl.
- Top with melted ghee and additional seasonings.
Seasonings and Toppings
Once you’ve mastered how to make popcorn, the flavor possibilities are endless – sweet and savory alike. Here are a few fun flavors to try out!
- Cinnamon-Sugar: For a sweet flavor.
- Ranch: Sprinkle some ranch on your fresh-popped popcorn.
- Smoky Spices: Try chili powder, cumin, paprika, or cayenne!
- Powdered Cheese: You can have your very own white cheddar popcorn.
- Nutritional Yeast: This can also impart a cheesy flavor!
Fun Recipes to Make with Homemade Popcorn
Once you make a batch of homemade popcorn, you can turn it into other delicious treats:
- Salted Caramel Popcorn, Pretzel, and Peanut Bars
- Peanut Butter and Marshmallow Popcorn Bars
- Poppy Chow (Chocolate and Peanut Butter covered Popcorn)
Keep it Fresh
If you have any leftover popcorn (we rarely do!) and want to save it for a future snack, allow the popcorn to cool completely, then store it in an airtight container for 2 to 3 days.
More Favorite Salty Snacks
Learning how to make popcorn has never been easier! With directions for stovetop, instant pot, and the microwave you can quickly whip up a bowl of popcorn for your at-home movie nights!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
How to Make Popcorn
Ingredients
- 3 tablespoons coconut oil
- ¼ teaspoon (0.5 teaspoon) popcorn salt, see note
- ½ cup (113 g) popcorn kernels
- 4 tablespoons (3 tablespoons) ghee (or clarified butter), melted
Instructions
- In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat. Once melted, add 3 popcorn kernels. Once those kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from the heat for 30 seconds.
- Return to medium heat and, leaving the lid slightly ajar, shake occasionally while the popcorn pops. Once you hear the popping to slow to 2 or 3 seconds between pops, remove the pot from the heat and transfer the popcorn into a large serving bowl.
- Add the ghee to the hot pot (no need to turn the heat back on), then once it's melted, drizzle over the popcorn and toss to combine. Taste and add more salt, if desired, then serve.
Notes
- Coconut Oil: This will impart the best taste and texture, but you can substitute vegetable oil, canola oil, or peanut oil.
- Ghee: The key to keeping the popcorn crisp and not soggy! You can buy ghee at most stores now, but you can also make your own clarified butter (see post above for instructions).
- Alternative Cooking Methods: See the post above for instructions on making popcorn in an InstantPot and the microwave.
- Storage: Allow the popcorn to cool completely, then store in an airtight container for up to 3 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
To make perfect popcorn, you’ll need:-1/2 cup of popcorn kernels-1/4 cup of vegetable oil-1/2 teaspoon of saltDirections:1. Preheat your oven to 400 degrees Fahrenheit.2. Add the popcorn kernels and vegetable oil to a large pot or Dutch oven, and stir to combine.3. Place the pot over high heat and bring to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.4. Allow the kernels to cook until they’ve all popped, shaking the pot occasionally to help them along. This should take about 5 minutes.5. Remove the lid and add the salt, stirring to combine. Serve immediately. Enjoy!
To make perfect popcorn, you’ll need:-1/2 cup of popcorn kernels-1/4 cup of vegetable oil-1/2 teaspoon of saltDirections:1. Preheat your oven to 400 degrees Fahrenheit.2. Add the popcorn kernels and vegetable oil to a large pot or Dutch oven, and stir to combine.3. Place the pot over high heat and bring to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.4. Allow the kernels to cook until they’ve all popped, shaking the pot occasionally to help them along. This should take about 5 minutes.5. Remove the lid and add the salt, stirring to combine. Serve immediately. Enjoy!
Query Beast
Is this something that can be done with an air popper or does it need to be cooked in coconut oil? Love your recipes BTW :* ꕥ https://saltedcaramelgirl.com/ ꕥ
I wanted to leave a note and let you know that I have made this recipe at least 5 times now. It’s my go-to recipe and a great after school snack. What I love is that I don’t have to use a popcorn maker, just what I already have in the kitchen. I have to share this recipe with my subscribers at https://ulive.chat/ar/p. Thanks for the recipe!
That’s really great recipe idea! I like theater popcorn and now so excited with this homemade popcorn idea! Currently, I have been working as a senior manager at this https://flirtymania.com/it/p site and help people with finding their desired people around the world. By the way, I hope my family members will enjoy this quick home made popcorn. Thanks for sharing.
Incredible popcorn recipe! I think the cinnamon-sugar was an incredible touch as it really offered a sweet flavor that my wife loved!
My mind is going WILD with excitement
Thanks a bunch !
Hannah
ꕥ https://goodhometime.com/ ꕥ
Definitely try this recipe! Thank you!
Can this be done with an air popper or does it need that coconut oil to cook in?
If you have an actual air popper, you can use it and then use the ghee and salt for topping. I have not tried popping on the stove without oil and have read mixed results. Some say you absolutely need a nonstick pot, some say it works fine, some say the popcorn is smaller, that you get more unpopped kernels, etc. If you try it, let me know how it works!!
I too love theater popcorn, but I think Target has the best all around popped corn. Sometimes I go to Target just for the popcorn, stroll around until I smell a fresh batch popping.
me and my friends really like how to make popcorn that has been given. Thank you very much, I hope this will be useful for all who want to make amazing popcorn
Hi Michelle! I too LOVE homemade popcorn! I typically use my air popper and then do butter, salt and nutritional yeast. The problem that I seem to encounter every time is that it doesn’t take long before my popcorn is chewy! I hate that but I don’t know how to fix it! I’ve tried using less butter but that doesn’t seem to fix the problem! HELP!! :-l
I’ve been popping corn on the stove for many years. However, a couple of years ago, however, I discovered the Catamount glass microwave popper. Wow, what crisp and delicious popcorn it makes. I use peanut oil and white popcorn. Real butter and salt, too, of course! I’ve found that store-brand white popcorn kernels make better-tasting popcorn than the Orvilles and Amishes and blacks and reds and such.
Hello, May I ask which ( store-brand ) white popcorn kernels You used? Thank you!
I’m just guessing how I will be able to prepare popcorn on my own and for my own consumption and enjoyment.
Hmmm, this was listed under Healthy Recipes…but it’s got oil and butter in it. I wouldn’t think a dietitian would categorize that as “healthy”! Having said that, I love popcorn with butter and salt but make it with a hot air popper (no oil required). How much butter is applied would define how “healthy” it is I guess.
wendy, there is nothing wrong, healthwise, with fat! If a dietician doesn’t find a food that has fat in it to be healthy, then they are operating on old (mis)information.
This was a great recipe. I haven’t done this in 30 years but it was fun watching my daughter’s eyes light up as each kernel came alive.
Thanks
this is a nice method, but I prefer the micro wave method.
Hey i tried this popcorn and it turned out great, so easy too!
No matter what I do, popcorn popper or stove top, the popcorn is stale like, not like the crunchy (Smartfood) popcorn. What am I doing wrong?
I use a heavy pot then some unrefined coconut oil, I top it off with spraying olive oil as a topping with a little salt garlic powder or Parmesan cheese
I buy the Amish kernels and they make for some good stuff. My brother in law used to work for a popcorn farmer and they always made the BEST batches as well. We don’t use butter in the end at all. All you need is salt. It’s wonderful.
i found rikenbacker corn to pop tough i prefer jolly time.i store it in the refrigerator to preserve the kernals pluse it makes for larger popcorn due to the heating of the moisture.i do use his poping oil and salt i agree corn popped on stove is better,2nd is jiffypop.the kids lik this because of the foil puffing up.
I wanted to leave a note and let you know that I have made this recipe at least 5 times now. It’s my go-to recipe and a great after school snack. What I love is that I don’t have to use a popcorn maker, just what I already have in the kitchen. Thanks for the recipe!
I’m intrigued that you add the salt and oil at the same time. I have always added the salt at the end but will have to try it this new way.
I use a Hot Air Popcorn Popper. It pops without oil. Just add your favorite toppings after popping. I go my popper at Walmart a few years ago. The cost was between $10 – $15.
thanks – I hadn’t made popcorn in a long time and needed a refresher — other sites had overly complicated recipes and formulas — yours is simple and works great – thanks again!
Movie theaters used to use coconut oil for popping their popcorn, because it has the highest burn temp of any oil. But then coconut oil was falsely lumped in with “bad” oils and the theaters backed off of using it. Coconut oil is a healthy oil! We prefer white popcorn & here’s a tip: popcorn pops light and fluffy due to the water content of the kernel. To rejuvenate “old” popcorn kernels seal them in a Tupperware-type container with a tablespoon or two of water for a few days. Nutritional (brewer’s yeast) makes a great topping, use “Real Salt” brand salt from the health food store or high-end grocery stores (you can go to the “Real Salt” website to find a retailer near you, “Real Salt” is mined from ancient salt beds in Utah & tastes far superior to Morton Salt, plus it has micro-nutrients our bodies crave! Use only real butter, not margarine. Health food stores sell Frontier-brand white cheese powder, ask about a special order if it’s not in the bulk spices section. Lastly ENJOY knowing your snack is healthy for you! I purchase 25# bags of popcorn from my healthy food store, it’s organic & far more inexpensive than microwaved popcorn, or even 1# bags of kernels from the grocery store.
Omgz is this a bit of heaven! thank you for posting this! Wow, I just made this for the first time on the stove.. start to finish 10 minutes for that movie theatre popcorn that I just love!
Thank you posting. I love popcorn! Working on my own FROM scratch recipes. Also I heard the MIcrowave popcorn has chemicals in bag that cause cancer.
Popcorn is a favorite at our home. I have been aware of the health benefits of coconut oil, so I use it when ever I can to get it in our family diet. I tried it last time I made popcorn. It is awesome!
Hi,
Just bought 2 popcorn makers from Walmart yesterday, one Rival air popper and one Salton Cinema non-stick electric popper. Both make fine popcorn without any butter or oil, and the Cinema popper had not even one unpopped kernel at the bottom. Now I wonder: how do I best get the salt in, and how much salt is best? It’s actually good without salt, too.
I will put the popcorn into plastic bags, to keep it for at least 1 to 2 weeks.
Thanks for you input,
Karen
Hi Crystal, I just sprinkle salt on to taste after it is done popping, use however much you prefer!
I only enjoy popcorn from the stove, as microwave popcorn is like eating crunchy paper. The kernels are really cheap and it makes any movie moment the real deal. I LOVE POPCORN!!!
Awesome post. Sometimes I use a skillet covered with foil and create some homemade jiffy pop.
Just what I needed, thank-you! Heat was not high enough for my 1st batch, so tried again and the second batch was perfect!
My family always made homemade popcorn as I was growing up. I was the one who always had to make it. I would stand at the stove and shake the pan till they no longer popped. I would have to make 2 or 3 batches because there was so many of us kids. We were a family of 8. I would poor it into a paper grocery bag. After each pan, I added about a 1/2 cup of butter and shook. Someone always came in and stole a big bowl of it, before the next pan was done. And I would repeat the process. I was at that stove forever as I remember. I would stop when they quit coming in and stealing the popcorn. It has been probably 20 years since I have made homemade popcorn. I recently went home to visit my family and found that my parents started growing popcorn. They gave me a bag to take home and try. YUM YUM!!
It is better than I remember. Microwave popcorn is no longer on my list of things to buy. I put in an order with the family and requested my own bushel of popcorn next year. Thanks for reminding me how to make it again. :)
From bacon drippings back to coconut oil. Just did my first attempt at stove top popcorn because my microwave busted this morning. Worked out fine, fluffy and tasty.
Extra virgin coconut oil in a ratio of 1:4 (oil to kernels). Everything popped in 3 minutes on my burner’s medium setting. Testing whether or not some of it will keep til tomorrow for my children’s’ school snack.
Would advise to not douse the popcorn with butter afterwards, though. A pinch of salt or nutritional yeast but not more oil O_o
Use bacon drippings for your oil…just try it. You won’t go back…
Here is my absolute fave way to eat popcorn now (and it’s healthy to boot!!)
1/3 cup popcorn kernels
melted coconut oil
salt
Brown paper lunch bag
Put the popcorn in a brown paper lunch bag. Fold the top over once or twice. Place in the microwave and nuke just until you hear the popping slow (don’t wait for it to stop popping or it will scorch).
Put the coconut oil in a bowl and microwave for 15-20 seconds to liquefy the coconut oil. Pour 1/2 the coconut oil over the popcorn, add salt and shake. Repeat process. Delish!!
We love popcorn in this house (anyway my son and I do).
I used to buy Orville Redenbachers Movie Time Popcorn at Costco but stopped and started buying the Act III Natural Popcorn in single serving bags. My son did not like the change. So I went to Shop Rite and bought a box of 10 packages of Act III Buttered Popcorn. He likes that better. I used up the other stuff by making the oven caramel corn for the holidays and everyone loved it that way.
Thanks for the recipe. Looks good.
Thank you so much for this awesome recipe. Today is officially the last day I will ever eat or serve microwaved popcorn. Next I’m going to try the homemade cracker Jacks. ’twas my favorite as a child too and I can not wait!
Okay! I am JUST as obessessed with popcorn. I don’t do micro popcorn anymore because I know it’s not good for you and it just doesn’t give me the satisfaction that movie theatre popcorn does. I’ve tried all kinds of kernels. The answer is Orville Redenbacher kernels and oil butter and kosher salt. Generic popcorn kernels are tough and no good and regular butter makes the corn soggy! Put a good amount of popcorn oil on the bottom covering the kernels that cover the bottom and a good few pinches of salt. Turn on high, cover with lid (leave a little off for steam) and let it pop away. Remove when slowing down and transfer to lart bowl right away. After the butter oil and salt being in with the kernels you don’t have to do much else. Maybe top with a little more oil and salt and toss again. Absolutely delish and I don’t even like movie theatre popcorn now! It’s a must try! And my stove is electric!
Love it! I’ll have a big bowl please! :)
My favorite way to eat popcorn is with rosemary infused olive oil and lots of salt. So yummy!
HELP! I made some and it was too hard to eat. Any idea what I am doing wrong?
I love pan-made popcorn. We had an air popper as a kid, but I like it cooked in the oil and salt. Sometimes I put a touch of chili powder on mine, and I’ve tried it with a bit of sugar, too, like kettle corn. I do have to shake mine a lot, but it’s kind of fun. You know, shake what your mama gave you!
My very favorite (not so healthy) popcorn is using bacon drippings with white popcorn, butter and seasoned salt. Throw a box of Milk Duds in there and I’m in heaven!
I love making homemade popcorn. Not sure why you would use the microwave when this is so easy.
wow. so easy! for some reason i always thought “homemade” popcorn was so much more involved! i remember when my folks had one of those retro air popper machine things! (i’d like to say i’ve “upgraded” to a Hello Kitty popcorn maker – thankyouverymuch!) ;)
Ok, I’m embarrassed to admit that I forgot that once upon a time, a time before microwave popcorn hit the market, that this is the real way to make popcorn.
This is how my mom has been making popcorn for us for years! I just take easier route and do the microwave thing :) I too love popcorn at the movies and my fav combo is a big tub of cheese and caramel mixed!! Caramel popcorn is to die for!!!
I never think to make popcorn on the stove – what a fun activity this would be with the kids.
Old Bay! Yummy! Plus it reminds me of Maryland!
I’m an Old Bay popcorn person, too. The microwave stuff tastes plastic to me and I don’t have a microwave at home anyway (would take up valuable countertop space plus also not sure what I’d use it for) so I make stovetop popcorn. I use lard for the oil part.
LOVE this post! I’m a huge popcorn lover. I got in the habit of making air popped popcorn as a snack every afternoon during law school so that I would have something to sit and mindlessly snack on. Now a day doesn’t feel complete without popcorn in the afternoon. :) I’ve never tried making it in a pot like this (except for in one of those specialty whirlygig popcorn popping pot thingies). I’ll have to try! Thanks for the shoutout!
This all sounds great but I’m wondering if you have to have a gas stove to make stovetop popcorn? I have an electric stove and I’d love to try this if possible. Anyone know??
Hi Katie, Yep! You can make it on an electric stove!
Love popcorn. The only thing better than popcorn is popcorn treats with some sort of sweet gooey mess all over it. Sweet and salty is the best!
I use 3 TBLS coconut oil to 1/2 C popcorn kernals and it taste exactly like movie thater popcorn. Not the healthiest treat but it is great for family night. Just makes sure you use real butter for the popped popcorn, margine contains water and will ruin the popcorn. ENJOY!
In our house white kernels are the key… we are white popcorn lovers vs the yellow popcorn. Also, like someone else suggested, I love it popped with good extra virgin olive oil and a tad of Kosher salt.
We have a local popcorn store that sells salt & vinegar popcorn. AMAZING!
Also, I like to eat peanut butter m&m’s with my popcorn. Can’t wait for our next movie night!
This does look perfect! I am all about popcorn when I’m craving something salty.
I love these type of posts that show how easy it is to make things at home. Most packaged popcorn are covered in a bunch of chemicals to mimic good old fashioned butter and salt. But nothing is better than the real thing. Thanks for this post, and for the pretty pics of popcorn.
LOVE homemade popcorn! Great step by step :)
Looks perfect to me! Great snack!
We too are popcorn fanatics at our house. We do not do the microwave stuff. We are also so snobby about our popcorn (ha!) that we prefer white popcorn over yellow. We have several seasonings that we do for popcorn but the most requested is a cajun seasoning. We add 1 t. crushed red pepper flakes, 1/2 t. garlic powder, 1/2 t. paprika, 1/4 t. onion powder and 1/4 t. thyme to 3 T. butter, oh and couple of shots of hot sauce to the mixture as well. My boys love this! I just prefer fresh minced garlic simmered in a little butter myself – sometimes adding freshly grated parmesan cheese.
I agree with Heather, and this is from my childhood: You can use any size pan, just put in enough oil to just cover the bottom. Put in two kernels and wait for them to pop, then pour in just enough popcorn to cover the bottom of the pan in one layer. It starts to pop almost immediately. Occasionally pick up the pan from the flame and shake it to move uncooked kernels to the bottom. Keeps the popped popcorn from burning and sticking. Voila!
If you aren’t vegan, I’ve used real shredded parmesan for a topping. It’s decadent.
I’ve popped mine in olive oil, too.
Interesting. My method is put 3 tbsp of oil in pan and 2 kernels of popcorn. Heat on high until the 2 kernels pop, then add the 1/2 cup of popcorn, cook etc. I find if you don’t heat the oil up first the kernels don’t pop correctly as the oil need to be hot, hot, hot to pop the kernels.
My husband LOVES popcorn. I think it’s the single biggest reason we go to the movies so much. We have to use an air popper at home to make it ourselves but I bet your method eliminates the problem of unpopped kernels. I’ll only eat popcorn with a brewers yeast/garlic/paprika topping but with that, I could eat tons!
Thanks for sharing the way you make yours. :-)
We eschew microwave popcorn as well- just as easy to make it on the stove. (Except you have to wash the pot.) Our housekeeper at the school where I teach used to make us popcorn every day at 10:30, our morning break time. The smell would waft through the school and anyone that didn’t have recess duty would be drawn to the lounge for their daily “fix.” Ever since she retired, others have tried but have never matched her delicious popcorn. (It could be because she wasn’t afraid to use lots of butter and salt.)
Someone asked about sweet popcorn here is what we do (too regularly!)
1/4 cup vegetable or canola oil
1/4 cup sugar
1/3 cup unpopped popcorn
Place oil and 3 kernels of popcorn into a large covered pan. Heat on medium-high heat until the 3 kernels pop. When the 3 kernels pop place sugar and popcorn into the pan. Stir quickly and return cover to pan. Alternate between setting on the burner and shaking for 3 seconds until popping slows. Pour into large bowl and salt to taste.
YUM! We love kettle corn in our house! I think each of us could easily go through a batch!
I haven’t made the Kettle Corn, but this is how I have made my regular popcorn for years…..by putting the oil in the heavy pan along with 3-4 kernel of corn. When they pop then add the rest of the popcorn. I have a good heavy pan, so I seldom shake the corn. As long as you pour our out the popped corn when it stops popping you will never have burned corn. I then sprinkle salt and melted butter on it…stir and add more and stir again. I will try your Kettle Corn.
Yum! There is a movie theater near my house that has a self serve butter dispenser. Let me tell you I have gone seriously overboard on the butter!
Don’t you just LOVE popcorn! I agree with you on the cancerous cehmicals in the microwave stuff. Supposedly there’s something in the lining of the bags. Funny you’ve also made popcorn this week. I made some caramel honeycomb popcorn last week (you can see it here: http://www.madewithpink.com/2010/07/caramel-honeycomb-popcorn-crunchie.html ) and I’ve seen a few other bloggers do popcorn recently as well. It’s very popular at the moment! Hmm, now I’m hungry!
The ‘popcorn’ oil is pretty good (we combine the oil with a ranch packet and tumble pretzels in it-delish!) But I’ve heard that coconut oil is really the key to over the top popcorn…let me know if anyone else has heard/tried this.
I use coconut oil to pop on the stove. My son is allergic to milk so no butter – this tastes great! I never have added the salt while popping I have to try that. I use to have microwave popcorn all the time until I started reading about the dangers of it so we have stopped.
I have been using coconut oil also for popping popcorn. I also use WHITE Popcorn mixed with the Yellow Popcorn which makes a nice crunchier mix because of the WHITE Popcorn! WinCo carries the White in the bulk section and you can find a jar or bag of JollyTime White Popcorn in the grocery stores! You’ll never want to be without it once you try it! Keep the kernels in the freezer to preserve the moisture in the kernel which makes it “Pop”! That’s why “Old” popcorn won’t pop, the moisture is gone!! Happy Popping!
Just pop in to the movie!
We make popcorn on the stovetop or with our hot air popper. When we use the hot air popper we let it go straight into a paper bag then pour melted butter over it and while shaking the bag we salt it. YUM! The perfect movie snack.
This is exactly how my folks used to make popcorn when I was a kid. This beats the heck out of overly processed microwave popcorn.
I make it a bit diifferent. Put a fire under a heavy pot. Once it is hot, add 1 kernel, cover. When it pops, add the remaining 1/4 cup of kernels. Cover, remove from heat for 30 seconds exactly, then put it back on the heat and start shaking the pot. Then the kernels pop all by themselves. Make sure the cover is on. Stay right there (no testing or emailing) and when it stops, or sounds like it is, add the butter and cover. Take off the heat. Shake the pot (holding the cover), and when it stops popping remove the cover, pour into a big bowl and attack. Works every time and almost all the kernels will pop. I also add the salt in with the oil in the beginning.
We don’t even eat microwave popcorn anymore, this way tastes much better! And I think your choice of canola oil over peanut is healthier anyway. :)
My family owns a microwave popcorn manufacturing company. The chemicals in the microwave popcorn do not cause cancer as some suspect. Flavor companies used to make their “butter flavors” more buttery by adding diacetyl, which is a natural component of real butter. Diacetyl maybe harmful to lungs a very high levels, like if you worked around this flavor everyday without sufficent ventilation. Flavor companies are going away from adding diacetyl to their flavors, to ensure consumer safety. Microwave popcorn is moving toward what consumers really want, which is a healthy & natural snack. :)
Also, I do love popcorn made the old-fashioned way. Try corn oil or coconut oil for a yummy pop too.
Funny, it never occurred to me to add the salt to the oil. I always wait until it’s popped. And Kate, I agree with you! I have to shake my pan too.
And the best way to add the butter and salt is:
1 – Put the popcorn in a really large bowl (I use a large wooden salad bowl)
2 – Pour about 1/2 of the butter, sprinkle some salt, then TOSS it like you’re flipping a pancake
3 – Then pour the rest of the butter, salt it some more, then do another toss.
Add more butter if necessary, which is always good.
You are SO right! Stove-popped popcorn is the BEST! My dad used to make popcorn almost every night…and still does. He would get the BIG bowl and he’d scoop out a small bowl or two for us! ;)
I’ve never added salt to my oil, so I’ll have to try that. I always throw 2 kernels in with the oil, when those pop, I throw in the rest and cover with the “vented” lid and start shaking. I read to do that somewhere and now I can’t remember the reason why! LOL!
Thanks for posting about popcorn!!! I’m thinking it will be our afternoon snack!
Oh, you use a regular pan…interesting. Do you know how to make sweet popcorn?
It’s not hard…just Google “homemade kettle corn” and you will soon be popping!
Hi Camila,
I have never made sweet popcorn, but there were a couple of commenters who left “recipes” for sweet or kettle corn, be sure to check them out!
Definitely a sweet topping, like cinnamon & sugar. But, cheese or just good ol’ butter sounds good, too!
Popcorn on the stove is a lost treasure…thanks for bringing it back!
We are big popcorn fanatics at our house. We have a Whirley pop which makes great popcorn and kettle corn too. Although I am still trying to get my kettle corn to taste like fair kettle corn-that cast iron pot must be the difference.
We also have a Nordicware microwave popcorn bowl. There is a 3-4 minute pop time and the popcorn is ready in the bowl for the toppings. You can make it air pop or with oil.
My family ONLY makes popcorn on the stove… the microwave stuff doesn’t seem to have much flavor to me. The best toppings are brewer’s yeast (I know it’s weird, but trust me) and garlic salt. Sooooo good–I could eat a whole bowl for dinner.
You probably meant nutritional yeast.
I have a Whirley-Pop that I use to make popcorn alllll of the time. I can’t remember the last time I had microwave popcorn. Also, try popping the corn in 4-5 tablespoons of olive oil instead of vegetable oil. The flavor is lovely and no butter is needed! (And as my husband says, I am at total butterton!)
So simple and perfect! I have a movie popcorn obsession too :)
I love sprinkling parmesan cheese and garlic salt on my popcorn!
i agree that fountain drinks and popcorn complete the movie-going experience. at the movie theatres here (toronto) they also sell little packets of seasonings you can sprinkle on top – my favourite is white cheddar. but i have to say i hate microwave popcorn after eating so much of it in university. so obviously now i have to try this method!
good Robyn,like your comment on the topic.Like to meet you
I am not a popcorn fan… that being said, my family loves it! With a microwave on the fritz, we purchased my husband something called a “Whirly Pop” from Amazon last Christmas and it has been used almost daily since! We found Orville’s popcorn to be stale 3 times and have stuck with the regular ole cheaper bag of store brand!
I love popcorn too but I always pass it up at the movies cuz it’s so expensive. I haven’t made popcorn on the stove in years. Thanks for the remixer for how to make it! Sounds yummy!
Don’t you have to shake the pan continually while the kernels heat up? Wouldn’t they scorch and burn if you don’t? I make popcorn on the stove all the time and if I don’t shake the pan, I get burnt popcorn. I am a popcorn fanatic also, and can polish off an entire bowl by myself at any time.
Maybe it depends on the type of pan/pot you use? I use a heavy-bottomed stainless steel pot and never bother shaking it when I’m popping corn. No burning.
Yes, it’s the heavy-bottomed pan that’s the secret. I’ve done it both ways, and was delighted to find that if I use the right pan, I don’t need to shake it at all. I don’t know exactly how thick it is, but if you pick it up and feel lots of weight in the bottom, it’s probably fine.
How fun! I havent ever made popcorn this way! But looks so easy and delicious!
Brought to you by ConAgra foods, lol.
Love some good popcorn!! Remember the T.V Time popcorn (you may be too young ) it had popcorn on one side and a buttery oil on the other , it was made on the stove ,a blast from my past!
My family has an old air popper that is awesome. :) Watching it pop out of the popper was always just as fun as eating it! Maybe I’ll try the old-fashioned way just for fun.
I am obsessed with making my own popcorn. The bagged stuff from the grocery store just doesn’t compare, plus who needs all those mystery ingredients in the store-bought version?
I haven’t done the stovetop method in a long time but I find it pretty easy (and less stuff to clean) when I put 2 T of kernels in a small brown lunch bag, fold the top closed, then put it on the “popcorn” setting on my microwave.
And my favorite popcorn topping/flavoring by far? Nutritional yeast – healthy, tastes like cheese, and so delicious!
I just put some popcorn into a brown paper-bag and put it in the microwave. Since I don’t have a popcorn setting on my microwave, I turned the microwave on high for 3 minutes. Only 1/3 of the popcorn popped. Therefore, after eating the popped kernels, I put the un-popped kernels back into the microwave for an additional 2 minutes. After 30 seconds of popping, the bag caught fire, engulfing most of the interior microwave, damaging the microwave’s plastic interior. It was scary.
add some of this to your popcorn and it tastes much better than Smartfood
http://www.kingarthurflour.com/shop/items/vermont-cheese-powder-8-oz
My husband is obsesses with popcorn and we make it at home all the time. Love how easy it is to make and made from scratch tastes much better than microwave to us.
Thanks for your lovely comment on my fundraising post and for your support. I will think of you and your family when my training gets tougher and I need that extra push to get me through the last few miles of the race.
This looks yummy! Our family loves any kind of popcorn (buttered, salted, cheese, caramel, ANY). On occasion, popcorn….it’s what’s for dinner!
Very cool!
Good olive oil is the best topping. with a little salt and pepper. Every butter fan who I’ve introduced olive oil popcorn to has converted.
Do you pop the popcorn in the olive oil over the stove in the method mentioned above or do you just poor it over the popcorn life if you have used an air popper?
For Christmas last year, Jeff got me this pop corn popper. I eat like a bowl of popcorn a day. It has a stiff wire that twirls around the popcorn, so it is not sitting on the surface burrning. After it is done you unplug it and turn it upside down and the lid of the machine is the bowl!
We do the exact same thing! There is nothing like popcorn at 9 PM in front of the TV watching House, Grey Anatomy, or whatever else is on.
Yeah, as a kid I love eating popcorn. my favourite snack.
I used to watch my mum doing it. making popcorn on a big pan with a lid.
Now with this recipe it’s just going down to memory lane!!
Leslie, what is the brand name & model of your popcorn maker? I am on a quest to buy the best popcorn maker available!