Stovetop Popcorn

In  the tradition of posting recipes that I use most frequently, I’ve decided to post a stove top  popcorn recipe and some variations. You don’t need an air popper or a special microwave popper to enjoy fresh popcorn. I generally prefer this method because I can control the seasoning according to my preference.At my present residence, whenever we want a little snack but are too tired from our long days to cook a real meal we munch on popcorn.


As usual, I don’t actually use real measurements, everything decides on the size of the pan and how much popcorn you want. For an average mixing bowl worth of popcorn I typically use a 3 qt pot with lid.

  • Useful supplies: pot with lid (or if no lid aluminum foil to cover top), serving bowl
  • popcorn kernels: You will need sufficient to cover the bottom of the pot with a single layer (a couple handfuls or between 1/4-3/4 cup.. mebbe?) I have usually just used yellow popcorn kernels, the cheapest store brand. However, you can use other types as well. I’ve noticed that white popcorn makes smaller popped corn.
  • oil: Most often I use about 2 tbsp of canola, vegetable or olive oil. If you use olive oil cook it at a slightly lower heat so it doesn’t smoke.


  1. Pour oil into pot. Add 3-5 popcorn kernels, and heat over medium high heat.
  2. When the kernels begin to pop, put the remaining kernels (sufficient to cover the bottom of the pot with a single layer of kernels–or less depending on how much you want) in the pot and cover with a lid.
  3. As the popcorn begins and continues popping, shake the pot (with the lid on). Otherwise there’s a possibility that the popcorn will burn.
  4. When the popping slows (or stops) OR when the pot is full of popcorn, remove from heat and pour into a bowl. Add whatever seasonings you want.

Seasoning Options

  • season all and pepper: this is probably on of my favorite combination, and one I use most frequently.
  • melted butter and salt: Traditional but delicious. Usually a quarter cup of butter melted, then salt to taste. From my experience it is best not to use margarine, because the popcorn melts.
  • cooked with butter: Another butter option is to cook the popcorn with butter. If you do it from the start the butter will burn and be weird. So take 1/4 – 1/2 cut of melted  butter and couple moments after you add the popcorn kernels in step 2 add the butter. continue as the directions say.  Then you can season it however you like once it is done.
  • Adding cheese: You can always toss some shredded cheese on top of your popcorn. I usually prefer using grated Parmesan with pepper.
  • Of course you can always use the popcorn to make caramel corn or something along those lines.

One response to “Stovetop Popcorn

  1. Pingback: Skillet Salsa Chicken « Mischief, Mishaps, and Misadventures·

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