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Do you know how amazingly easy it is to make popcorn? I mean… without a microwave? It’s so simple. Let this Stovetop Popcorn recipe take you right back to your childhood – with a bit of a wholesome, rustic flare.
There is also something incredibly satisfying about making popcorn on the stove. It’s just one of those things that, if you’ve never done it, leaves you feeling like such a homemaker. Your kids are sure to be amazed as well! And if they’re not impressed by the technique, they will at least be happy to consume the results.
How to Make Popcorn on the Stove
To make popcorn right there on your stovetop, you need a heavy bottomed pot with a tight fitting lid. I prefer either a Dutch oven or a cast iron skillet with a lid. You want the pot/skillet to be wide (versus tall) so a large surface area is touching the burner.
In that pot, melt the coconut oil on medium-high heat. All ingredient measurements are listed in the recipe below.
Choose a quality coconut oil, like this centrifuge coconut oil from Wildly Organic. It has a mild coconut flavor, which adds just a touch of sweetness to the fresh popcorn.
Once the oil is melted, add the loose popcorn kernels to the pan. (If you can’t find popcorn locally, Azure Standard has some great organic options.)
Wiggle the pan around on the burner so the kernels get coated in oil. Then place the lid on top.
When you hear the kernels popping, shake the pan a few times (keeping it on the burner) with the lid on. When the popping subsides, turn off the heat and let it sit about 45 seconds so any last minute kernels can pop.
Pour the fresh popcorn into a bowl and drizzle it with the melted butter and salt. Enjoy it warm or at room temperature!
Leave a comment below letting me know if you tried this recipe and what you thought! What’s another snack that you’d love to see healthy?
Stovetop Popcorn
Equipment
- 1 Dutch oven or cast iron skillet with lid
Ingredients
- 2-3 tbsp Coconut oil
- ¼ cup Popcorn
- 4 tbsp Unsalted butter, melted
- ¼ tsp Salt
Instructions
- In a heavy bottomed pot with a tight fitting lid (I prefer a Dutch oven or a lidded cast iron skillet), melt coconut oil on medium-high heat.2-3 tbsp Coconut oil
- Once the oil is melted, add the loose popcorn kernels. Wiggle the pan on the burner so the kernels get coated in oil. Then place the lid on top.¼ cup Popcorn
- When you hear the kernels popping, shake the pan a few times (keeping it on the burner) with the lid on. When the popping subsides, turn off the heat and let it sit about 45 seconds so any last minute kernels can pop.
- Pour the fresh popcorn into a bowl and drizzle with the melted butter and salt. Enjoy it warm or room temperature!4 tbsp Unsalted butter, melted, ¼ tsp Salt
Nutrition
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