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!
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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!
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!