Have you ever wondered how to make popcorn on the stove? My perfect stovetop popcorn recipe works every single time leaving no uncooked kernels.
When we lived in Kansas, it took me two weeks to realize that we did not have a microwave. As you can imagine, if it took me two weeks, I don’t use the microwave very often. Occasionally to melt butter, chocolate, or pop popcorn. I do have a microwave now, and truthfully the only thing that I really use it for is the timer.
Every now and again, I get a craving for popcorn. I don’t eat it very often, but when I do I want real, buttery, hot, popcorn.
Do you remember popping corn on the stove? I have tried a million times to make it on the stove, the old-fashioned way, and I always end up burning it (which is the worst smell ever) or getting gun shy and stopping before all of the kernels have popped. I resorted to the microwave variety when the craving struck. It never scratched the itch, and I stopped eating popcorn all together. But sometimes you want homemade popcorn from the stove.
I was watching Southern at Heart on the Food Network and Damaris made popcorn using a method that I have never seen before. She swore by it, and now so do I. Not only did I not burn the popcorn, all of the kernels popped, and I finally got a bowl of warm buttery perfect stovetop popcorn.
I made a quick honey butter to pour over the popcorn because I love sweet with my salty. I used Maldon sea salt and love that some of the bites have big flakes of salt. So. Good. We now have a new movie night tradition.
Perfect Stovetop Popcorn //
1/4 cup coconut oil (or canola)
2/3 cup popcorn kernels
3 Tablespoons butter, melted
2 Tablespoons honey
1 1/2 teaspoons flaked sea salt
Add the coconut oil and 3 popcorn kernels to a large pot. (I use my Dutch oven.)
Cover and cook over medium-high heat until all 3 kernels pop.
Take the three kernels out of the pot.
Add the rest of the popcorn kernels.
Cover and take the pot off of the heat.
Wait 30 seconds.
Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
While the popcorn is popping, melt the butter and add the honey.
Pour over the popcorn and sprinkle with sea salt flakes. Toss until completely coated. You could also do this in a large paper bag.
More flavors for your perfect stovetop popcorn //
- Salt and pepper
- Nutritional yeast (sounds weird, but it is incredible on popcorn!)
- Dill pickle seasoning
- Ranch dressing powder
- Cheddar Cheese (This is my daughter’s favorite.)
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