Stovetop popcorn is infinitely better than microwave popcorn or air-popped popcorn. If you haven’t made it yet, you’ve been missing out! Aside from these corn kernels, all you'll need is a good pot with a lid, oil and salt.
How to Make Stovetop Popcorn
- Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
- Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
- Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
- Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
- If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.
- Season with salt carefully. You can always add more, but you can’t take away too much.