Planning your next movie night? This easy stovetop popcorn recipe is just what you need! Crispy and flavorful, it’s an irresistible salty snack.
What’s a good movie night without a bowl of freshly popped popcorn ?! With the Oscars coming up this weekend, I thought I’d share a stovetop popcorn recipe that Jack and I love to make at home.
Warning – this stuff is really addicting. Salty, crunchy, and drizzled with a tasty dash of nutritional yeast, it’ll ruin you forever for bagged popcorn. It’s crispier, it’s tastier, and it’s so simple to make that buying pre-popped popcorn isn’t much easier. Seriously! You’re just 5 ingredients and 15 minutes away from a delicious, savory snack.
How to make popcorn on the stove
To make popcorn on the stovetop, you will start with 2 basic ingredients:
- Popcorn kernels – Any variety! Shout out to Kite String Cantina in Chicago for these gorgeous red cores.
- And sunflower oil – Or any neutral oil with a high smoke point. Avocado oil or safflower oil would work well too.
Finally, you will need a large pot or pan with a lid. Let’s cook!
Start by reheating the cooking oil over medium heat. Add a few kernels of corn. As soon as they start to burst, add the rest of the grains and remove the pan from the heat for 30 seconds. This step gently brings all the grains to the same temperature.
Partially cover the pan and return it to the heat. At this point, the nuclei should appear regularly. During this time, shake the pan continuously to avoid burning it. As you work, keep the pan partially covered to allow some of the steam inside to escape. Too much steam in the pan will make the popcorn soggy.
When the popcorn slows down, transfer the popcorn to a large bowl. Season it (read on for my seasoning suggestions…), and enjoy!
Stovetop Popcorn Seasoning Suggestions
The secret to great stovetop popcorn? Excellent seasoning! These ingredients are my favorite garnish:
- Melted butter – For a rich and buttery flavor. If you are vegan, substitute vegan butter.
- Sea salt – If using vegan butter, start with less (or no) salt and add more to taste. Most vegan butter is already salted, so you may not need to add much.
- And nutritional yeast – For a cheesy and tasty flavor. If your nooch has large flakes, you can mix it in a blender or food processor before mixing it with the popcorn. This step is completely optional, but it will help the nooch to coat the popcorn more evenly.
Find the full recipe with the measurements below.
Sprinkle the popcorn with the melted butter …
And throw it away with the nooch and salt! Anyone Else Hungry? 🙂
Of course there is tons more seasoning options, so have fun experimenting! Substitute a few tablespoons of zaatar or any bagel seasoning for the nooch, or spice up your popcorn with a pinch of cayenne or Old Bay pepper. You can’t go wrong with plain salt and butter either!
No more favorite salty snacks
If you like this recipe, then try one of these delicious snacks:
Popcorn on the stove
Learn how to make the perfect homemade popcorn on the stovetop! Crispy and flavorful, it’s a delicious snack. Gluten free.
- ¼ Chopped off sunflower oil, or any neutral oil
- ½ Chopped off popcorn kernels
- 3 soup spoons melted butter
- ½ to 1 teaspoon sea salt
- ⅓ Chopped off nutritional yeast flakes, optional*
In a large saucepan with a lid, heat the oil over medium heat. Add a few kernels of corn. As soon as they start to burst, add the rest of the beans and remove the pot from the heat for 30 seconds, so that all the beans slowly reach the same temperature.
Return the pan to the heat with the lid on, but just partially off-center, releasing some of the steam. (Too much steam can make the popcorn soggy.) Shake the pan while the popcorn bursts so that it does not burn on the bottom. Once the bursting slows down, transfer the popcorn to a large bowl.
Pour the butter over the popcorn, sprinkle with salt and mix. Add nutritional yeast flakes, if desired.
* For a less flaky coating, mix the nutritional yeast flakes in a blender until powdery before mixing with the popcorn.