Learn how to make popcorn on the stove, just like Grandma did. Our Test Kitchen shows you how, step by step.
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How to Make Popcorn on the Stove
Updated on Oct. 03, 2024
When I was growing up, my family ate a lot of popcorn. Microwave popcorn was our go-to for movie nights (here’s the best microwave popcorn brands), and we’d always buy kettle corn by the sack at summertime fairs. But the best popcorn was the stovetop popcorn my grandma made.
Once you learn how to make popcorn on the stove, it’s hard to go back to anything else. It takes a bit more effort than other methods, but it’s easy enough to make late at night when you’re in the mood for some healthy, crunchy snacks. These tips from our Test Kitchen will help you make perfect stovetop popcorn every time. And, this StoveShelf will help clear all your counter clutter!
Tools You Need for Stovetop Popcorn
You can make stovetop popcorn with any large, heavy-bottom pot that has a lid. (This ensures even heat and prevents the corn from scorching.) We recommend using a Dutch oven for the recipe below.
For an even more foolproof stovetop popcorn method, we love the Whirley Pop. This old-fashioned stovetop popcorn maker has a crank to help stir the popcorn to prevent burning, and it’s the overall best popcorn maker according to several Taste of Home editors and staffers.
How to Make Popcorn on the Stove
This recipe yields a big batch—about 10 cups of popcorn. For more popcorn-making tips, check out our guide for how to make the best popcorn.
Ingredients
- 2 tablespoons oil, such as canola or peanut
- 1/3 cup popcorn kernels
- Melted butter
- Salt
Directions
Step 1: Bring the heat
Pour the oil and kernels into the pot and cover. Set on the stove over medium heat. Wait. You’ll hear the popcorn begin to sizzle. Keep waiting. (Have a pair of oven mitts at the ready!) Eventually, you’ll hear the first pop.
Editor’s tip: Using medium heat is important to avoid burning the kernels. To test the temperature, heat the oil in the pot with just a few kernels in it. Once those kernels pop nicely, you’ll know it’s time to add the remaining kernels.
Step 2: Shake it
Once the first kernel pops, start shaking the pot, holding onto the lid so it doesn’t fly off. (For extra-crispy popcorn, keep the lid ajar when you’re shaking or use a lid that has a vent hole to allow some steam to escape.)
Keep on shaking as the popping rate increases—this is key to avoid burning the kernels. After 2 or 3 minutes, the popping will slow down and eventually putter to an infrequent pop. Remove the pot from the heat.
Test Kitchen tip: Keep the lid on the pot for another minute after you stop shaking—a few more kernels may still pop. When you remove the lid, open it away from you to avoid contact with the steam.
Step 3: Add mix-ins
Pour your melted butter over the popcorn and shake. I like to do this right in the pan and add the salt last so it adheres more evenly. If you want to branch out from the classic butter and salt popcorn toppings, try these flavored popcorn recipes.
Test Kitchen tip: For movie theater-style salt, use superfine popcorn salt or use a mortar and pestle to grind up regular salt. The fine grains will make your batch pleasantly salty, and you’ll be able to use less salt without sacrificing flavor.
Stovetop Popcorn Tips
Is stovetop popcorn healthy?
Low in calories and high in fiber, popcorn is generally healthy. But as with all homemade popcorn, stovetop popcorn can be as healthy (or as unhealthy) as you make it—it all depends on how much butter, salt and other toppings you add. Stovetop popcorn is typically healthier than store-bought microwave popcorn or buttery movie theater popcorn, but air popped popcorn is the healthiest.
How do you make popcorn fluffy?
For the lightest, fluffiest popcorn, make air popped popcorn or homemade paper bag popcorn in the microwave. Stovetop popcorn is known for being crispy and flavorful because you cook it in oil. The type of popcorn kernels you use—yellow or white—can also make a difference in texture.
What is the best oil for stovetop popcorn?
When you’re making popcorn on the stove, you need to use oil in order for the kernels to pop. Use an oil that has a high smoke point, such as canola, grapeseed, sunflower or another vegetable oil. If you’re not sure about an oil’s smoke point, check out our guide to the different types of cooking oils. While butter is a delicious popcorn topping, don’t use butter for popping your kernels—it can lead to soggy or burnt popcorn.
Flavored Popcorn Recipes to Try
Parmesan Ranch PopcornWhether you need a quick gift idea or yummy munchies for movie night, we've got you covered with this cheesy twist on regular popped popcorn. —Taste of Home Test Kitchen
Make sure you know how to make popcorn on the stove!
White Chocolate Chex MixWhite chocolate Chex mix is the perfect balance of sweet, salty and crunchy, which makes it hard to resist. This party snack takes minutes to make and disappears just as quickly.
Caramel CornLearning how to make a caramel corn recipe is surprisingly easy! Follow our step-by-step guide for perfect kernels.
Striped Chocolate PopcornFor a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, Wisconsin
Nacho PopcornMy husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. —Linda Boehme, Fairmont, Minnesota
Ranch PopcornWhat’s movie night at home without some popcorn to munch? Try a big tub of this buttery, showstopping blend. It’s easy, cheesy and finger-lickin’ good. —Taste of Home Test Kitchen
Marshmallow-Peanut PopcornMy brother calls this combo of popcorn, marshmallows, peanuts and pretzels the “perfect popcorn." The taste is reminiscent of a Big Hunk candy bar. —Julie Perez, Idaho Falls, Idaho
White Chocolate PopcornWhite chocolate popcorn with crushed peppermint is a delightfully sweet, fluffy and crunchy DIY snack for at-home movie nights or holiday soirees.
Chocolate-Mint PopcornI wrote a book called “20 New Ways to Enjoy Popcorn.” When I poll friends, they favor this recipe, a delicious treat for after-dinner coffee. — Polly Brunning, Thaxton, Virginia
Buffalo Ranch PopcornThis zippy blend is sure to spice up your favorite snack. It's perfect for game time, movie time, or as a special after-school treat. —Joyce McCarthy, Sussex, Wisconsin
Halloween Snack MixHere is a simple snack mix I created on the spur of the moment. It's easy to toss together for a Halloween party or to package in individual bags for a fall bake sale. —Barbara Roberts, Middleton, Wisconsin
Rosemary-Parmesan PopcornFresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, Michigan
Gingerbread Caramel CrunchIf you love gingerbread, you won't be able to resist this crispy, crunchy popcorn. Munch it yourself or share it as a tasty gift! —Lynne Weigle-Snow, Alexandria, Virginia
Peanut Caramel CornA sweet, crunchy, lighter alternative to traditional caramel corn, this can’t-stop-eatin’-it treat won’t stick to fingers or teeth! It’s wonderful for gifts, too. —Lois Ward, Puslinch, Ontario
Sweet-Tooth PopcornI like to be creative with this popcorn recipe and add different things to make it festive for the holidays. Everyone says the sweet and salty taste is addicting. —Daynna Puckett, Broken Bow, Oklahoma
Maple Crunch PopcornFor a snack that's sure to bring smiles, try this medley of popcorn and pecans covered in a sweet and buttery coating.—Elmira Trombetti, Paducah, Kentucky
Peanut Butter Lover's PopcornA fun way to jazz up popcorn. —Taste of Home Test Kitchen
Candy Corn & Peanut Popcorn BallsMy daughter and I enjoy baking and cooking together, and this recipe is one my daughter can help make and then share at school.—Kim Shireman, Searcy, Arkansas
Taste of Home Senior Food Editor Peggy Woodward, RDN, and Taste of Home Associate Digital Editor Teddy Nykiel contributed to this article.
