If you’re wondering how to make stove-top popcorn without burning the kernels then you have to try this trick to get perfect Foolproof Stove-Top Popcorn. It is one of my favorite snacks because it comes with a HUGE nutritional bonus: It is whole grain, high fiber, naturally gluten-free, vegan and only 55 calories per cup. Whew! Now that’s a powerhouse snack that also happens to be ready to chow down on in less than 10 minutes!
I originally shared this recipe on September 2, 2011. I have updated the images and some of the text today.
This is one of those recipes people are always asking for. I regularly get calls from friends and neighbors who have had stove-top popcorn at my house and want to try it on their own.
I even found myself in the bulk section of the health food store reciting it to a perfect stranger the other day. There I was, filling up my bag with popping corn minding my own business and before I knew it I was telling a woman about the three kernel technique.
After that I realized that was a sign I should share it here. It is so easy and only takes a few minutes, but there are a few things to keep in mind.
Tips for making Foolproof Stove-Top Popcorn
- Use a heavy-bottomed pot. It is really easy to burn the popcorn if you use a flimsy pot.
- Remember to start by adding the oil and test kernels to an unheated pot. After you put it on the heat, listen for the three pops. You’ll know that the oil is hot enough, but it won’t get too hot to burn the kernels or popcorn.
- Shake the pot every 30 seconds to help the un-popped kernels fall back down to the bottom.
- As soon as it slows down get it out of the pot and add the salt.
This is one of my all-time favorite snacks -- Foolproof Stove-Top Popcorn and it comes with a HUGE nutritional bonus: It is whole grain, high fiber, naturally gluten-free, vegan and only 55 calories per cup!
- 3 tablespoons avocado oil or organic canola oil
- ½ cup popping corn kernels, plus 3 kernels, divided
- Salt, to taste
- Pour oil into the bottom of a heavy-bottomed large saucepan or soup pot. Add 3 kernels corn, cover and place over medium-high heat.
- When the three kernels pop, add the remaining ½ cup kernels. Cover the pot and swirl to coat the kernels with oil. Return to the heat and cook, shaking the pan occasionally to redistribute the un-popped kernels to the bottom of the pot. Continue cooking until the popping slows to less than one pop in 4 seconds. Immediately pour the popcorn to a bowl and add salt.
Here are the original images associated with this blog post.