How to Make Popcorn on the Stove
Learn How to Make Popcorn on the Stove with step-by-step directions to help you go back to basics and make popcorn the way it should be made.
There is nothing better than stove popped popcorn. It has been a family favorite for as long as I can remember. I learned how to pop popcorn on the stove at the knee of my father, who learned from his father, and so forth and so on. Okay, that’s not true, while my dad did teach me, I have no idea where he learned How to Make Popcorn on the Stove. All I know is that stove popped popcorn is the best.
Popcorn Kernel Guidelines
How many popcorn kernels to use depends on how big a pan you have and how much popcorn you want to make. Here are some guidelines:
- 1/4 cup Popcorn Kernels = approximately 7 cups of popped popcorn
- 1/3 cup Popcorn Kernels = approximately 10 cups of popped popcorn
- 1/2 cup Popcorn Kernels = approximately 15 cups of popped popcorn
(For comparison purposes 1 regular-sized bag of Microwave popcorn yields approximately 4.5 cups of popped popcorn.)
How to Make Popcorn on the Stovetop
Step 1: Pour 2 Tablespoons (or so, depending on how big of a pan you use) of oil in the bottom of a medium/large pan. The oil should generously cover the bottom of the pan. Heat the pan over Medium/High heat.
Step 2: Put 3 test popcorn kernels in the pan and put on the cover on the pan.
Step 3: After you hear the test kernels pop, take off the lid.
Step 4: Add 1/2 cup of popcorn kernels to the pan and put the lid back on.
Step 5: Allow the popcorn to pop. Gently slide the pan around on the burner during the first few minutes of the process to avoid burning the kernels. This is not so important once the popcorn really starts popping as everything is moving around pretty good when that happens. Take the pan off the heat when the sound of kernels popping slows down. The whole popping process should only take 3-4 minutes.
Step 6: Easy Peasy – that all you need to do to make perfect popcorn. And popcorn cooked this way tastes so much better than popcorn from the microwave. Once you have the popcorn made, salt it liberally. We use Morton Popcorn Salt, it is super fine and really sticks to the popcorn. Finally, add melted butter if you’d like. And WE do like! Now you know how to make perfect popcorn. It is so easy and the finished product is 1000 times better than Microwave Popcorn. You’ll love it … we promise!
Other Popcorn Recipes You Will Love
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How to Make Popcorn on the Stove
Learn How to Make Popcorn on the Stove with step-by-step directions to help you go back to basics and make popcorn the way it should be made.
Ingredients
- 1/2 cup Popcorn kernels
- 2-3 tablespoons Oil
- Morton Popcorn Salt
- Melted Butter (Optional)
Instructions
- Pour approximately 2 tablespoons of oil in the bottom of a medium/large pan. The oil should generously cover the bottom of the pan.
- Heat the pan over Medium/High heat.
- Put 3 test popcorn kernels in the pan and put on the cover.
- After you hear the test kernels pop, take off the lid.
- Add popcorn kernels (see notes below) to the pan and put the lid back on.
- Allow the popcorn to pop.
- Gently slide the pan around on the burner during the first few minutes of the process to avoid burning the kernels.
- Take the pan off the heat when the sound of kernels popping slows down. (The whole popping process should only take 3-4 minutes.)
Notes
- 1/4 cup Popcorn Kernels = approximately 7 cups of popped popcorn
- 1/3 cup Popcorn Kernels = approximately 10 cups of popped popcorn
- 1/2 cup Popcorn Kernels = approximately 15 cups of popped popcorn
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
I advise against using olive oil because it does not have a high enough smoking point and is not healthy at higher temperatures. An excellent alternative is grapeseed oil which has a very high smoking point and is perfect for frying foods and popcorn. My other question is that the recipe calls for 2-3 Tbls of oil to 1/2 cup of kernals which yields 15 cups of popcorn. How much oil should you use if you only want a yield of 10 cups usingn 1/3 cup of kernals? Thanks.
I loved it
this worked really well for me. ITS SOOOOOOO GOOD. THANK YOU FOR THIS RECIPE. the popcorn is great
this worked really well for me. ITS SOOOOOOO GOOD. THANK YOU FOR THIS RECIPE
I use this method with olive oil- 2tbs for 1/4 c kernels or 3 Tbsp for 1/3 c. Â Then I sprinkle liberally with grated parmesan cheese instead of salt. Â Delish!
I let the steam escape by leaving just a small crack open on the lid while popping, I find the popcorn is crisper & less soggy!
Eliminate the butter and use Weight Watchers seasonings. If you have good popcorn you don’t need the butter and it’s healthier for you. Taste amazing.Â
We did this tonight to celebrate my son’s 100th day of school. He wanted to make REAL popcorn and have a Martha Speaks marathon! It was wonderful! Thank you! We will do this again!!!
I tried, it’s amazing! Thanks.
nice you guys are the best
Great!
i really like how to make popcorn that has been given. Thank you very much
me and my friends really like how to make popcorn that has been given. Thank you very much, I hope this will be useful for all who want to make amazing popcorn
I use butter flavored Crisco as my butter! It gives that buttery taste with out the popcorn getting soggy!!
I’ll have to try this at home as I do love some good popcorn! The instructions seem simple enough so I think my girlfriend and I will be able to make it without a problem. Anyways, I’m looking for more ways to expand on my popcorn consumption whereas I’ll probably end up buying some in bulk along with making this.
In reference to your popping method, I totally agree with the stove popped is way better than microwave popped.
We also make our own clarified butter.
So I pop my corn in that, using your exact method, but can eliminate the melted butter afterward because it butters itself as it pops.
Dick
If you pop it in coconut oil rather than vegetable oil, you don’t have to add butter, but it still has a buttery flavor!
Interesting!
I prefer sugar to salt, but the sugar doesn’t stick to the popcorn. How do I make them stick?
I used margarine on my popcorn and it was perfect.
This is how I grew up with popcorn, except my mom used Crisco i stead of oil and it’s the BEST!!
Our mom did this too!
Good Morning two sisters——–I’m having a lot of problem with my instant pot! Following the instructions whether I’m using coconut oil or olive oil the popcorn kernels aren’t popping! I even went to the store to buy fresh ones
Please Help
Lynnette
We’ve never used an Istapot to popcorn. We’ll have to try that. If we figure it out we’ll update the recipe!
An Instapot requires steam to cook properly. Liquid and popcorn does not mix.Â
I love stove popped corn with butter and salt. I also have noticed that using anything besides pure butter melts the kernels. Butter spread, margarin, I can’t believe it not butter, and the like are not good things to use because they melt the popcorn kernels.  Also, cooking oil is better than popcorn oil  in my opinion.  The latter gives it a taste that is all but not butter flavor.  I said this to inquire if you know why anything but butter melts the kernels?
This is my favorite way to make popcorn!  For some of the butter concerns, we use ghee and it lends a delicious buttery taste without the sogginess.  Today I’m going to try your caramel popcorn recipe, a perfect treat for the first day of football!
The problem with the butter can be solved with adding a little oil to the butter before adding to the popcorn. This help to keep the popcorn from becoming soggy.
Putting melted butter on the popcorn makes it soggy, any suggestions?
Hi Lisa, when you pour the butter on, try adding a little, and then mixing it up, add a little more, and mix it up some more. Keep going like that until you have added all the butter. Hopefully, that will help. No one likes soggy popcorn.
WE melt the butter in the same pan used for popping, then add the popcorn and salt back into the pan, cover with lid and shake the entire assembly to salt and butter the popcorn.
Margarine will make it soggy if you use real butter itch it shouldn’t be soggy
Thanks for the post! But ladies, Canola Oil and other highly processed vegetable oils are so bad for us! Bacon grease is a much better option and tastes so much better for cooking the popcorn! also coconut oil works great too! Just a healthy FYI
Thanks so much!
Hi Pamela – thanks for the tips. We’ve never heard of using Bacon grease. We are going to have to try that one!
I have used it before. It is a nice change. I also use olive oil. It’s a healthy alternative.
My Grandma, who passed away last year at 102 years old, always made her popcorn on the stove with bacon grease. She had a stainless steel cylinder in the fridge that held all the bacon drippings. She cooked *everything* in bacon grease.
You said 1/3 cup kernels makes 10 cups popped corn and the you write 1/3 cup makes 15 cups of popped corn-which is correct?
Thanks for the heads up. That is a typo. 1/3 cup of kernels = approximately 10 cups of popped popcorn. 1/2 cup of kernels = approximately 15 cups of popped popcorn. We fixed this in the post. Thanks again!!!
How much butter do you add? Any particular brand/kind work better?
I add about a 1/4 cup of butter. I usually use stick butter because I think it’s easier, but any butter (or margarine) will do.
Margarine, in general, doesn’t work well with popcorn because of the water content.
Thanks for confirming our method of popping corn. I am 83 years old, a “Depression”
baby and this is how our folks always popped our corn. One thing different is that they
left the lid open a peep to allow steam to release.
Hi Barbara – I’ve never tried leaving the lid open. I am definitely trying it next time.