How to Make Popcorn on the Stove
You will love how easy it is to make your own popcorn on the stove!
Servings: 6 people
- 2 tbsp oil of your choice - or ghee see notes
- ½ cup popping corn kernels
Add the oil to your saucepan and place it over a medium to high heat with the lid on.
After 1 - 2 minutes, add two corn kernels to the oil to test if the oil is hot enough.
Once these kernels 'pop' add the remaining kernels to the saucepan and put the lid on.
Gently shake the saucepan for the first 10 seconds or so before letting it sit over the heat
After approximately 30 seconds, turn off the heat and give your saucepan a good shake. Leave the saucepan on the stove top and give it a shake every 10 seconds or so until the popping stops.
Remove the saucepan lid and let the popcorn cool for a few minutes before transferring to an airtight container and sprinkle with salt if using.
- You can use grapeseed, peanut, canola, vegetable or extra virgin olive oil to cook popcorn. I also like to use ghee as it give the popcorn a great flavour.
- Don't be tempted to add more oil to your saucepan, you will only need 2 tablespoons to cook ½ - ¾ cup of corn kernels.
- The time it takes for the oil to reach a high enough temperature will depend on your stove. I find my induction stovetop will take 1 - 2 minutes to reach the required temperature.
- If your popcorn starts to overflow, simply pour some into another container/bowl and return the saucepan to the stove.
- I like to sprinkle a little pink Himalayan Salt over the top of our popcorn once I have transferred it to a container.
- Don't put the lid on the container you are storing your popcorn in until it has completely cooled, otherwise you may get some moisture on the lid and it will make the popcorn go soggy.