Confession time, friends. We’re no strangers to burnt popcorn (there are some pots that can testify), but failure can be the best teacher! We now know that with the right method, perfect stovetop popcorn is possible (every time!), and there’s nothing quite like it! It’s SO quick, undeniably snackable, and totally customizable!
Make your next at-home movie night special with this homemade popcorn, ready in just 5 minutes with 1 pot and 3 ingredients! Let us show you how it’s done!
How to Cook Popcorn on the Stove
Start by heating a large pot over high heat. We like stainless steel because it’s lightweight and easy to transfer the popped popcorn, but nearly any large pot with a lid will do!
Once the pot is nice and hot, reduce the heat slightly and add your choice of oil (we like avocado, coconut, or olive oil). Next, add the dry popcorn kernels and a little bit of salt and shake the pot to coat evenly.
After about 10 seconds on the heat, you’ll start seeing the popcorn POP! That’s when it’s time to cover with a lid and start shaking every 10 seconds. And in about 1 minute, you’ll have a full pot of popcorn ready to dump in a bowl and season to your heart’s content.
What to Put on Popcorn
You can keep it plain with just some salt, or add nutritional yeast for plant-based “cheesiness” or dried rosemary and garlic powder for a savory, herby twist. You can also get creative with any of your favorite spices or seasoning blends!
We also have a sweet, chocolaty version in our cookbook if that’s what you’re craving!
Troubleshooting Tips for Stovetop Popcorn
The key to stovetop popcorn is getting the pot hot enough that the kernels start popping within about 10 seconds — but not so hot that the oil starts smoking right when you pour it in. You’re aiming for that Goldilocks sweet spot, and when you achieve it, stovetop popcorn will become your new best friend!
It’s easiest to work with a gas stovetop vs. electric because the temperature changes more quickly, but either one will do. With an electric stovetop, you may need to wait a little bit (after dropping from high to medium-high heat) for the temperature of the pan to decrease before adding the oil.
Did the kernels burn, but not all of them popped? This can mean the pan wasn’t hot enough when adding the kernels, causing the popcorn to sit in the pot/oil too long while you tried to get them all to pop. Try turning up the heat or giving the pan longer to warm up next time.
We can’t wait for you to join the homemade popcorn club! With this method it’s:
Quick & easy
& SO snack-able!
Make it for at-home movie nights, kids’ snack trays, gatherings, and beyond!
More Savory Homemade Snacks
- Crispy BBQ Chickpeas
- Baked Plantain Chips + Garlicky Guacamole
- Easy Seed Crackers with Everything Bagel Seasoning
- How to Make a Vegan “Charcuterie” Board
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Perfect Stovetop Popcorn (5 Minutes!)
- 1/2 cup dry popcorn kernels
- 1 Tbsp oil of choice (avocado, coconut, or olive)
- 1/2 tsp salt (plus more to taste)
FLAVOR #1: "Cheesy" optional
- 2 Tbsp nutritional yeast
FLAVOR #2: "Garlic & Herb" optional
- 2 tsp dried rosemary
- 1/2 tsp garlic powder
- Heat a large pot (we prefer stainless steel) over high heat and ready a large bowl for serving. Once the pot is hot (test by sprinkling in some water — it should sizzle), reduce the heat slightly to medium-high and add 1 Tbsp (15 ml) oil. Immediately add 1/2 cup (120 g) popcorn kernels and a healthy pinch of salt. Using oven mitts, shake the pan back and forth to coat.
- Once the first couple of kernels start popping, cover with a lid and shake every 10 seconds to allow the unpopped kernels to settle to the bottom. Continue shaking every 10 seconds until the popping has mostly stopped, about 45-60 seconds. Transfer immediately to the large bowl and sprinkle with 1/2 tsp salt.
- Discard any burnt kernels — there shouldn’t be any, but if there are, that usually means the heat was too low or the popcorn was left on the stovetop too long.
- Enjoy as is or sprinkle with seasonings of choice. We like nutritional yeast or dried rosemary and garlic powder.
- Best served warm. Leftover cooled popcorn will keep in a sealed container for 2-3 days.
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