Foolproof Stovetop Popcorn
If you’re wondering how to make stovetop popcorn without burning the kernels, then you have to try this trick to get perfect Foolproof Stovetop Popcorn. It is one of my favorite snacks, because it comes with a HUGE nutritional bonus: It is whole grain, high fiber 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.
Table of contents
Why We Love This Recipe For Stovetop Popcorn
This is one of those recipes people are always asking for. I regularly get calls from friends and neighbors who have had stovetop 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. I truly swear by it!
After that, I realized it 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 that I’ll be going over down below.
The best thing about this recipe is that it’s an incredible low-calorie snack. And, it’s not a fruit or vegetable. How awesome is that? You can also flavor it in so many ways. Savory, sweet, salty, umami, spicy–you name it!
Key Ingredients For This Recipe
Avocado oil
Avocado oil is the best for this recipe because it has a higher cooking point than most oils (like olive oil). If you don’t have avocado oil the next best thing would be organic canola oil.
Popping corn kernels
You can buy popping corn kernels in bulk at the whole foods store OR at any large grocery store. If you buy them in a plastic jar just make sure they’re not expired! (Take it from someone who has accidentally bought expired corn kernels…)
Salt
Season the popcorn to taste with salt.
Step-by-Step Instructions to Make This Healthy Stovetop Popcorn
You don’t need a fancy popcorn machine to make stovetop popcorn. All you need to make perfect popcorn on the stove is a heavy bottomed pot (preferably one with taller sides), a little oil, popcorn kernels and salt. The basic steps for making stovetop popcorn are:
Step 1: Add oil & kernels
When making stovetop popcorn, you want the oil to be at exactly the right temperature when you add in the popcorn kernels. How do you know when it’s hot enough? Just toss 3 kernels into the oil, then cover the pot with the lid and wait for the kernels to pop.
Step 2: Coat kernels in oil
Once those first few kernels pop, you can add in the rest of the popcorn kernels! As soon as you add the rest of the popcorn kernels to the hot oil, briefly take it off the heat and swish the pot around so that the kernels all get covered in oil. Return the pot to the heat and continue cooking (if you keep the lid on, make sure it’s cracked slightly so the steam can escape!).
Step 3: Pop kernels
Take the popcorn off the heat once the popping slows down. Pour the popcorn into a big bowl and immediately top with salt, plus any other toppings you want.
FAQs and Expert Tips
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. Then as soon as the popping slows down, get it out of the pot and add the salt.
Shake the pot every 30 seconds to help the un-popped kernels fall back down to the bottom.
You can season popcorn with so many different things! Sprinkle with nutritional yeast for a healthy and vegan cheesy flavor, drizzle with chocolate (great for those sweet-tooth nights), or drizzle with some melted butter.
How to Store Popcorn
You’ll never in a million years guess where the best spot to store popcorn is …the freezer! I know it sounds crazy, but freezing popcorn is a total game changer. To freeze popcorn for later, simply pour it into a freezer-safe baggie and place it in the freeze. The popcorn never hardens in the freezer, so you can take it out and snack on it whenever you want! If you think you’ll be eating the leftover popcorn that same day, it’s probably safe to store it in an air-tight container on your countertop. But otherwise, the freezer is the way to go.
Additional Healthy Snack Recipes to Try
- These Tuscan Kale Chips are another great low calorie snack!
- I’m obsessed with this Roasted Garlic Hummus.
- My Mint Melon Salad is incredibly refreshing.
- Need a healthy on the go snack? Try these Lemon Ginger Chia No-Bake Snack Bars.
- I also really love these Dark Chocolate Walnut Vegan Energy Balls.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Foolproof Stovetop Popcorn
- Total Time: 8 minutes
- Yield: 16 cups 1x
Description
Here is the best way to make Foolproof Stovetop Popcorn. No burning, no missed kernels! It’s a gluten-free, whole grain snack and only 54 calories per cup.
Ingredients
- 3 tablespoons avocado oil or organic canola oil
- 1/2 cup + 3 kernels popping corn kernels, divided
- Salt, to taste
Instructions
- 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.
Notes
Cooking Tip:
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. Then as soon as the popping slows down, get it out of the pot and add the salt.
- Prep Time: 0 minutes
- Cook Time: 8 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 111
- Sugar: 0 g
- Fat: 6 g
- Saturated Fat: 0 g
- Fiber: 3 g
- Protein: 2 g
This is exactly how my mom made popcorn! The best!
That’s so cool! It is an easy way to make sure your oil is the right temp!
Popcorn is one of my favorite snacks and while the microwave bags are convenient, there’s nothing better than popping your own!
It’s top on my list too! Thanks Jennifer.
Do you have any recommendations for a good heavy-bottomed saucepan or pot? I don’t have one currently, but think this is worth a purchase!
I love my All-Clad saucepans. They are awesome. However they were a wedding present, and quite expensive. The Calphalon saucepans are also nice and heavy and a great value.
Three kernel pop – such a neat trick!
Love the new photos with this post.
I love the pics and make popcorn myself so can appreciate just how great it is, thanks for the 3 kernel tip, will be filing that in my mental recipe book. I also am not a fan of salty popcorn preferring to make a sweet version by melting butter and sugar, heating for a bot then pouring over the popcorn. It always clumps though and sticks to the pan or bowl unless you are super quick to mix it
I like the idea of a sweet kettle corn variation on this Lee. Thanks for the tip!
Love this! Have never made popcorn on the stovetop (except Jiffypop ) when I was a kid. A must try. Pinning!
3 things…
1. That’s the prettiest bowl of popcorn I’ve ever seen!
2. Love the photo w/ the cards & popcorn b/c my kids are obsessed with playing poker right now.
3. Isn’t it fabulous that popcorn’s a healthy snack? My client was wanting a salty/savory snack alternative to Goldfish crackers for his kids the other day, and I suggested popcorn. He was kind of shocked that it’s considered a healthy snack 🙂
Yum!!!
I love to make it with coconut oil – but can we just talk about those bowls please? I need them!
Hello Katie, thanks for the tip. Your post intro says it’s 54 calories per cup, but the nutritional info in the recipe says 30 calories per two-cup serving. Which is right? Also, what quantity of added salt corresponds to the 290 mg sodium content? Thank you!
Ha. I wish it was 30 calories per two cup servings. Good catch. Not sure where that came from. I’ve double checked the analysis and updated the recipe card. Hope that clears up any confusion. As far as sodium, that is up to your palette. My suggestion is to only add salt to taste. you can get a sense of how much sodium you are adding by looking at the nutritional panel on the side of the salt container. If you use 1/2 teaspoon for the entire recipe you’ll get about 142 mg sodium. If you use 1 teaspoon you’ll get around 284. And so on. Note: we use “popcorn salt” and because it is finer it sticks to the kernels better. I use less overall that way. Also just a FYI Nicole, I highly recommend signing up for an account at My Fitness Pal. It’s free, and you can use it to quickly and easily analyze any recipe there. Thank you so much for coming by and I hope you have a great day.
Awesome tips, I wonder if it works for other grains like sorghum or amaranth.
Oh, I’ve never thought of that. Good question Lauren.
We make ours this way too. Old school popcorn just tastes better than microwave popcorn. We grew up eating popcorn almost daily.
Your photos are gorgeous.
I totally agree it tastes better! Glad you said so. Thank you so much Kim.
We adore popcorn in all forms! It’s great to have a little snack like this in the afternoon to get you through the rest of the workday. I will try your tip about the three kernel test next time.
I make it when my kids have playdates, and I always have to save myself a bowl of it too since it really is a great snack.
This is the way I learned to make popcorn. 🙂 Don’t tell, but sometimes I eat it for lunch sprinkled with Italian seasoning, garlic and parmesan cheese!
My gosh! i am going to start doing that! I love popcorn so much but always think of it as an evening while doing something treat. Why not have it for lunch? Thanks for the inspo!
Great tip about the three kernel test. I’ve never heard about it before. I can’t wait to try it out!
It works like a charm! Let me know how it goes for you.
I can vouch for this method, and we especially like stove-top popcorn made with avocado oil. SO much better than that microwave stuff.
This is the way I grew up with popcorn tasting, so I don’t even like the way microwave tastes. I never really grew a taste for it.