How to Pop Popcorn on the Stove

Making fresh popcorn is one of those easy but magical acts in the eyes of those who have never tried it. Try this method and you'll never buy microwave popcorn again. Use a heavy-bottomed pot deep enough to accommodate the popped corn (or it will blow the lid off!).

What You Need

Ingredients
3 tablespoons peanut oil
1/2 cup popcorn kernels

Equipment
Heavy-bottomed pot with lid

Instructions

1. Add the oil to a heavy-bottomed pot over medium high heat.

2. Add three kernels.

3. When one or more of the kernels pop, add the remaining popcorn kernels and cover.

4. Gently shake the pot over the heat source to prevent the kernels from burning.

5. Continue shaking until most kernels have popped and you can't hear many moving against the bottom of the pan.

6. Turn off the heat and continue to shake - a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).

7. Remove lid and enjoy!

Additional Notes:
• Use an oil that will withstand high heat such as peanut or vegetable oil
• If your popcorn tastes chewy try keeping the lid slightly ajar
• Keeping the heat too low will drag the cooking time
• Dress the finished product while it's still warm so the popcorn will better absorb butter, oil, and spices

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(Images: Stephanie Barlow)

Comments (17)

I love Alton Brown's stovetop popcorn recipe: http://www.foodnetwork.com/recipes/alton-brown/perfect-popcorn-recipe/index.html

He uses a heavy metal bowl and covers it with foil, so you can eat the popcorn right out of the bowl!

I season mine with Maldon salt, fresh ground pepper and tons o' butter (and sometimes add some sugar to the pan if i'm in the mood for kottle corn)! Living without a microwave has done very good things for my snacking...

Can anyone share their technique for making stove top kettle corn without the special pan? I've made several attempts with rather unappetizing results..

I will add that you should leave just a bit of a vent when you cover the pot-- just cover it slightly off-kilter so that some steam can get out. Otherwise, you end up with popcorn with a texture that is just... off.

I came here to post AB's method. It's absolutely perfect every time, leaving basically no unpopped kernels. I'd also recommend Fireworks Popcorn, which offers several great flavors and is available on Amazon.

I use a splatter screen rather than a lid. It keeps it fresher. Love to drizzle it with truffle oil and sprinkle with parm...oh deliciousness, especially coupled with some chocolate!

America's Test Kitchen recipe uses 2 TBSP veg oil, 1/4 cup kernels. Throw in covered pot and put on med-high heat. Shake a couple times as you wait 5 minutes or so. Kernels will start to pop vigorously. Take it off when popping slows down. A big batch of popcorn with no fuss or muss. My 2-year-old and I make this once a week. She does most of the work. :)

Might I also add that you should use coconut oil. Tastes just like movie theater. Butter tastes best but does not agree with me :(.

For kettle corn, I use a sugar amt equal to the oil. I add in the sugar when I add in the corn, otherwise it will burn.

I just put all the kernels in at the beginning. Works just as well and requires less work. And corn oil tastes the best to me.

I've always made popcorn on the stove, unless I'm at my parents' house, where I use the electric frying pan. It's a 70s thing, I guess--who has an electric frying pan??!!? Well, if you've got one, it's the ultimate popcorn machine.

Add melted truffle butter and fleur del sel after popping for a SUPER delicious treat!

we pop on the stove and add salt, chili powder and sometimes a little Old Bay seasoning for some extra hot spice. So delicious! And so easy - I'll never go pack to microwave popcorn.

I had a Whirlypop and it worked well---that is till the whole handle fell apart and I had to throw it out..... Been using the Alton Brown method ever since ---cheaper and foolproof-
perfect every time.......

If you want to pour butter over the top, it will get less soggy if you skim the solids off the top of the butter first.

Bonus: There is no easier, cheaper, better way to become an instant hero to children (and they find it more amazing the older they are) then to make stove top popcorn for them.

that looks awful, sorry

I've starting making my own popcorn recently on the stove, it is absolutely awesome. Can't go back. I use the AB way. Would like to begin trying some spices and flavoring. What is the best method to flavor it?

chemical and fat laden microwave popcorn IS awful. Don't dis it until you try it!