Learn how to make fluffy stovetop popcorn in a pot with olive oil in just 10 minutes. With almost no effort and only 3 ingredients, this homemade stove-top popcorn recipe with no burn kernels yields the best light and crispy popcorn, perfect every time!
Making DIY popcorn at home without a microwave or special machine is super simple. Using a deep, stainless steel pot with a lid, good olive oil, and a bunch of popcorn kernels is the easiest way to cook salty vegan popcorn.
If you are in the mood for some crunchy & spicy homemade snacks that are totally guilt-free check out my high-protein roasted chickpeas or these multi-seed crackers.
Do you know what's better than a bag of popcorn from a movie theater? Homemade popcorn, of course!
Popcorn is a classic inexpensive snack and it's incredibly easy to make even without a microwave or an air popper.
If you’ve ever tried to make popcorn on the stove, you know that it can be a little bit tricky. You have to really keep an eye on it and make sure the kernels don’t burn or get stuck together. With my popcorn-making tips, though, you won’t have any of those problems!
Whether you want to treat yourself or cook a big batch of popcorn for a party, this cheap and tasty snack will surely impress everyone.
Another bonus? This low-calorie snack made without added sugar is vegan, vegetarian, gluten-free, dairy-free, and budget-friendly. Absolutely healthy & delicious salty snack idea!
Now, ready to get popping?
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Ingredients
You will need only 3 pantry staples to cook this quick savory snack:
- Popcorn kernels
- Olive oil (extra virgin)
- Fine sea salt
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How to make popcorn on the stove from scratch (step-by-step)
Popping a big batch of warm homemade popcorn is easy if you follow these simple steps:
Heat the oil. First, in a large, heavy-bottomed pot heat up the oil on medium-high heat. Immediately put 3 popcorn kernels in it and cover it with a lid.
Add the rest of the kernels. Cover with the lid, and gently shake the pot so the kernels will be distributed evenly in one layer. Don't put them on the burner yet! Let them rest for 1 minute at the bottom of the pot. This will bring all the kernels at near popping temperature, so when you put them back on the heat they'll pop at about the same time.
Wait until 3 kernels pop. Wait until the 3 kernels pop. After that, remove the pot from the heat, carefully take out the three popped kernels, and add the rest of them to the pot.
Return to heat and let them pop. Next, return the covered pot to heat. Once the popping starts, gently shake the pot by moving it back and forth over the burner. Keeping the pot moving during the popping time is the KEY to making them all pop. Once the kernels start popping, keep the lid slightly open (just a touch). If you have a vented lid, skip this step. In this way, the steam will be released and the popcorn will be dry and crispy.
Transfer to a big bowl and enjoy. As soon as the popping noises slow down to every few seconds, turn off the heat, let the last kernels pop, and then immediately remove the pot from the heat. You don't want your popped popcorn to be burned.
Transfer to a big bowl, and sprinkle with fine sea salt or any spice to taste, while popcorn is still hot. Toss your popcorn and serve right away for the best flavor and texture.
Substitutions and Variations
- Olive oil - coconut oil, avocado oil, sunflower oil, grapeseed oil, or dairy-free melted butter are great alternatives.
- Salt - Instead or in addition to salt you can use nutritional yeast, ground black pepper, red pepper flakes, smoked paprika, curry powder, chili powder, dried dill, garlic powder, or onion powder. For sweet-flavored popcorn sprinkle some powdered sugar, ground cinnamon, unsweetened cacao powder, carob powder, or drizzle pure maple syrup.
Equipment
All you need to cook homemade popcorn is a large heavy-bottomed pot with a lid.
Storage
First, let the popcorn cool completely before you store it. Once cooled, transfer it into an airtight container or sealable plastic bag for 2-3 days at room temperature.
Top Tips
- Use a big, sturdy, stainless steel pot with a lid, one that heats up quickly. Cheap pots don't diffuse the heat evenly so you may end up with dark burned spots on the bottom.
- Don't overheat the oil because your popcorn will taste burnt.
- Make the 3 kernels test to measure the right temperature - you will know that your oil is ready when it pops.
- If you double or triple the recipe, cook in batches. Don't overcrowd the bottom of the pot. The kernels should be distributed in a single layer or enough to cover the bottom of the pot.
- It's important to slightly open the lid while the popcorn is popping if you want to achieve that airy & crispy texture. If you allow the steam to get trapped in the pot while they're popping the result will be chewy popcorn.
- As I mentioned above, when the kernels start popping you should shake the pot back and forth constantly to ensure every kernel reaches the bottom and pops.
- Season with salt or any seasonings of choice immediately after popping, while the popcorn is still warm to easily absorb the flavors.
Frequently Asked Questions (FAQ)
You will need 10 minutes or less to make a batch of warm homemade popcorn.
Without a doubt, homemade popcorn is an excellent choice for a nutritious snack. Popcorn is a great option for healthy snacking since it's rich in dietary fiber and low in calories. Because it's a great fiber source, popcorn will keep you full and satisfied between meals. Also, it's good for your digestive health and it promotes regular bowel movements. It definitely is a wonderful whole-food snack you want to have on your clean eating list to be part of your balanced diet in case you need a good nourishing snack.
Yes, popcorn is naturally gluten-free and is a safe snack food for people with gluten intolerances or celiac disease.
Extra virgin olive oil is the best when you make popcorn on the stovetop. You can use avocado oil, sunflower oil, or grapeseed oil, as well.
1 tablespoon of olive oil is enough for a ⅓ cup of corn kernels. The oil should cover the whole bottom of the pot.
Your DIY popcorn retains its texture when consumed within a few hours after cooking. After that, it loses some of its crunchiness and takes on a softer, chewy texture. Keep any leftovers in an airtight container in a dry, cool place.
Unlike movie theater popcorn which is loaded with calories, highly refined oils, and artificial flavors homemade popcorn is healthy, fast, and chemical-free. This whole-grain snack is tasty, preservative-free, and so satisfying.
Popcorn Seasonings
- Fine sea salt
- Nutritional yeast
- Ground black pepper
- Red pepper flakes
- Smoked paprika
- Curry powder
- Chili powder
- Maple syrup and cinnamon
- Melted butter
More Salty Snacks Ideas
📖 Recipe
How to Make Fluffy Stovetop Popcorn In A Pot With Olive Oil
Equipment
- 1 large, heavy bottomed pot with a lid
Ingredients
- ⅓ cup popcorn kernels
- 1 tablespoon olive oil extra virgin
- fine sea salt to taste
Instructions
- First, in a large, heavy-bottomed pot heat up the oil on medium-high heat. Immediately put 3 popcorn kernels in it and cover it with a lid.
- Wait until the 3 kernels pop. After that, remove the pot from the heat, carefully take out the three popped kernels, and add the rest of them to the pot.
- Cover with the lid, and gently shake the pot so the kernels will be distributed evenly in one layer. Don't put them on the burner yet! Let them rest for 1 minute at the bottom of the pot. This will bring all the kernels at near popping temperature, so when you put them back on the heat they'll pop at about the same time.
- Next, return the covered pot to heat. Once the popping starts, gently shake the pot by moving it back and forth over the burner. Keeping the pot moving during the popping time is the KEY to making them all pop. Once the kernels start popping, keep the lid slightly open (just a touch). If you have a vented lid, skip this step. In this way, the steam will be released and the popcorn will be dry and crispy.
- As soon as the popping noises slow down to every few seconds, turn off the heat, let the last kernels pop, and then immediately remove the pot from the heat. You don't want your popped popcorn to be burned. Transfer to a big bowl, and sprinkle with fine sea salt or any spice to taste, while popcorn is still hot. Toss your popcorn and serve right away for the best flavor and texture.
Notes
-
- Storage - First, let the popcorn cool completely before you store it. Once cooled, transfer it into an airtight container or sealable plastic bag for 2-3 days at room temperature.
- Olive oil - coconut oil, avocado oil, sunflower oil, grapeseed oil, or dairy-free melted butter are great alternatives.
-
- Salt - Instead or in addition to salt you can use nutritional yeast, ground black pepper, red pepper flakes, smoked paprika, curry powder, chili powder, dried dill, garlic powder, or onion powder. For sweet-flavored popcorn sprinkle some powdered sugar, ground cinnamon, unsweetened cacao powder, carob powder, or drizzle pure maple syrup.
- See the post above for more tips of how to pop popcorn kernels from scratch.
Nutrition
Hope you enjoyed my simple guide on how to make popcorn on the stove.
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