Stovetop popcorn can be perfect every time! Fresh popcorn kernels, good popping oil, the right technique plus special seasonings, and you’re off to a great bowl of popcorn!

Most everyone loves a good popcorn night (or in the case of my sister, a good stovetop popcorn dinner…), and there’s nothing better than the flavor and aroma of a great big bowl popped to perfection. And… there’s nothing more disappointing than a batch that fails us! Homemade popcorn can be a healthy snack that is excellent every time following a few simple tips.

Ingredients

Oil. My favorite oil for popcorn is extra virgin olive oil. The flavor is so light and delicious that you don’t even need to butter the popcorn (but of course you can!). 

Popcorn kernels. Freshness matters when it comes to popcorn kernels, so if your popcorn has been on the shelf for a while, buy some fresh for lighter, crisp results. 

Salt. This is one instance where large granules do not cut it. Use standard table salt or fine ground sea salt to disburse evenly and stick to the kernels.

Seasonings. Here, the popcorn is your blank slate! Try topping with Za’atar, the spice blend of wild thyme, sumac, and sesame seeds. SO good on popcorn, especially together with olive oil. I’m a huge fan (of course!) of the Lebanese Za’atar in my shop.

How to Make Stovetop Popcorn 

The only equipment you need is a big pot with a lid. My recipe works well in a 6-quart pot. I use a heavy stainless steel pot.

Step 1. In a large pot (6-quart dutch oven), heat the oil in the bottom of the pan over medium heat.

Step 2. Add the kernels to the pot and put the lid on the pot over medium-high heat.

Step 3. As soon as a few kernels begin to pop, reduce the heat to medium so as not to overheat the hot oil and burn the popcorn. Shake the pan frequently until the popping sounds have nearly stopped. Use hot pads or a towel to hold the handles. Even if those aren’t hot, the steam that escapes the pot is very hot and it’s best to protect hands. Occasionally let a little bit of the steam out by lifting the lid slightly (without allowing the popping kernels to escape!). Listen for fast popping and if that doesn’t happen, turn the heat up again to medium-high for a minute or two, then back to medium.

Step 4. Remove the lid and dump the popcorn into a large bowl and immediately sprinkle za’atar and salt to taste over the popcorn. Toss and serve immediately. 

Selecting Popcorn Kernels

There are so many different kinds of popcorn to choose from, a huge section in your grocery store! My popcorn favorite is organic Jolly Time popcorn, which is a yellow kernel that pops up fluffy and crisp. White kernels can be challenging to find, but do they make for fluffy popcorn. You can try to find them at specialty markets. Yellow kernels are the most common and can be found at your local grocery store. Freshness is key.

Stovetop Popcorn Seasoning

This is my favorite part of making popcorn: playing with the toppings. Add the popcorn seasonings to the hot popcorn after it’s fully popped. 

A little olive oil or melted butter will help the seasoning stick to the popcorn. And the butter gives it that finger-licking-good movie theater popcorn experience. Try a blend of a little butter combined with olive oil.

Spices. Za’atar is my go-to, but there are so many great ways to season. Try Aleppo pepper for some heat, sumac for tang, Lawry’s seasoned salt is fantastic! 

Cheese. Dry cheese is best, so go for grated (not shredded) parmesan cheese. Alternatively, add nutritional yeast as your topping for a vegan cheesy flavor.

Truffle. Decadent! Truffle mushroom flavors are divine with popcorn. Finish with truffle salt or add just a touch of truffle oil to your cooking oil. 

For a dessert popcorn, try a sprinkle of brown sugar or cinnamon sugar. Mini chocolate chips are excellent in popcorn! Add them after popping while the popcorn is warm.

Tips for Making the Best Stovetop Popcorn

Avoid high heat. Beware of high temperatures with the cooking oil; it can easily get too hot and will lead to burnt popcorn. Keep the stove on medium-high heat.

Keep the pan moving. Once you start hearing the kernels pop, give the pan a gentle shake until the popping slows way down. This helps to prevent burning. 

Get the pan off the burner. Remove the pan from the heat quickly after the popping slows down to avoid burning it. 

Don’t overfill the pan. For best results, use only enough kernels to cover the bottom of the pan in a single layer; ¾ cup covers the base of a 6-quart pot. If doubling the recipe, pop the rest of the kernels as a second batch rather than overfilling the first time. If you try to do the whole batch at once, many of the kernels will remain unpopped and the popcorn will bust out of the pan and spill over.

FAQs

More Easy Snacks

For a sweet treat that is also healthy and simple, try Warm Almond Stuffed Dates with Lime Zest

Make a great batch of my Best Homemade Hummus Recipe and serve with pita chips and veggies.

Another delicious way to add spice to your snack life is with my Olive Oil Chex Mix with 7 Spice. Can’t stop eating this one!!