Homemade Stovetop Popcorn with Olive Oil (No Burnt Kernels)
Make Homemade Stovetop Popcorn with Olive Oil in just 10 minutes using 3 simple ingredients and no special equipment. This easy, vegan popcorn recipe gives you perfectly popped, light, and crispy popcorn—no microwave and no burnt kernels!
Equipment
- 1 large, heavy bottomed pot with a lid
- 1 large mixing bowl (for serving)
Ingredients
- ⅓ cup popcorn kernels
- 2 tablespoons olive oil extra virgin
- fine sea salt to taste
Instructions
- Heat the olive oil in a large pot on medium-high.2 tablespoons olive oil
- Once the 3 kernels pop, remove the pot, remove them, and add the rest of the kernels.
- Cover and shake the pot to spread kernels in a single layer. Let it sit for 1 minute.⅓ cup popcorn kernels
- Return to heat. Shake the pot gently as the kernels pop, keeping the lid slightly open to release steam.
- When popping slows, remove from the heat. Transfer popcorn to a bowl and season while warm.fine sea salt
Notes
Storage Tips:
- Enjoy within 2-3 days.
- Let cool completely before storing.
- Store in an airtight container or zip-top bag at room temperature.
- Substitute olive oil with coconut oil, avocado oil, sunflower oil, grapeseed oil, or dairy-free melted butter.
- Use just enough oil to coat the bottom of the pot lightly for a lower-fat version.
- Use a quality pot that heats evenly—avoid cheap ones that cause burnt spots.
- Don’t overheat the oil—use the 3-kernel test.
- For large batches, cook in smaller batches and spread kernels in a single layer.
- Leave the lid slightly open to let steam out and keep popcorn crispy.
- Shake the pot often during popping to avoid burnt spots.
- Add seasonings while the popcorn is still warm for the best flavor.
Nutrition
Calories: 91kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1mgPotassium: 30mgFiber: 1gSugar: 0.1gCalcium: 1mgIron: 0.4mg
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