How To Make Popcorn On The Stovetop (2024)

FAQs

What temperature should I cook popcorn on the stove? ›

The best popping temperature is between 400 and 460 degrees Fahrenheit. Oil burns at 500 degrees. If your oil starts to smoke, it's too hot. The less saturated the fat in the oil (like corn or sunflower), the less calories you will add to your snack.

Jut squeeze all the popcorn and oils out onto a pot with a lid. On medium to high heat shake the pot back and forth on the burner. Drop the heat if it pops too fast. This is the way we did it before the invention of the microwave oven.

It's important to use an oil with a pretty high smoke point for perfect stovetop popcorn, which both vegetable and canola oil have. I, personally, always use vegetable oil. Coconut oil will get you more of that movie theatre flavor and works well. Olive oil works great too, which makes this snack even healthier.

Stovetop Popcorn Tips

Step 1: Pour enough vegetable oil to just cover the bottom of a pan, turn on medium high heat. Allow pan to warm. The best popping temperature is between 400 and 460 degrees F. Oil burns at 500 degrees.

DO NOT LEAVE UNATTENDED WHILE POPPING. STAY AND LISTEN. POPPING TIMES VARY FROM 2 TO 4 MINUTES (1 to 2 minutes for Mini Bags). For best results, stop microwave when popping slows to 2 to 3 seconds between pops.

One likely reason your kernels aren't popping is because they lack moisture. Every kernel has water inside it. When exposed to enough heat, the water turns into steam. This steam makes the kernel's shell — its hull — pop and turn into the fluffy white goodness you know as popcorn.

Shake the pan while the popcorn is cooking to prevent kernels from burning. As the corn kernels begin to pop, shake the pot a few times to keep the kernels moving. Season immediately.

Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop.

Popcorn Method: Microwave Popcorn (in a Bowl)

About This Method: This Good Housekeeping recipe calls for mixing 1/4 cup popcorn kernels and 1/2 teaspoon oil in a medium microwave-safe glass bowl, covering the bowl with a plate, and microwaving on high for 3 to 4 minutes — until there are 3 seconds between pops.

How to make popcorn at home without a machine? ›

How to Make Popcorn on the Stovetop. Use a paper towel to spread 2 tsp. vegetable or olive oil over bottom of a medium or large heavy-bottomed saucepan. Add 1/4 cup popcorn kernels, cover pan, and cook undisturbed over medium-low heat until popping becomes vigorous.

The two pans I use most for making popcorn are a deep pasta pot (big batch), and a wide, deep skillet (small batch). You're going for wide, with a lot of surface area. In either case a fitted lid is needed, although in a pinch you might try placing a baking sheet over your pot.

Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

If you use too much oil, this can easily lead to poor popping results. The problem with too much oil is that the kernels end up swimming in the oil and roasting slowly instead of exploding into fully popped kernels. Also, do not pour in too many kernels with the oil.

Put the pan over medium heat, pour in ½ cup popcorn kernels, stir to coat with oil and keep stirring occasionally until the kernels start to sizzle. Put the lid on the pan and nudge the dial halfway between medium and medium-high. Don't go anywhere!

Keep the flame high when adding the kernels and reduce the heat gradually to ensure even cooking once you have added the kernels. Adding too many kernels in a single pan can lead to the burning up of the popcorn kernels at the bottom and partially cooked or raw kernels on the top.

If you don't have a heavy gauge pot, you can still make great popcorn. Reduce the temperature when you are popping your popcorn from high heat to medium high, and make sure to shake the pot regularly to move the kernels around and keep them from burning.

The time required to pop individual kernels ranged from 35 − 120 sec, with 43% of the corn being cooked between 60 and 75 sec. The temperature of the popping chamber ranged from 196 − 277°C. The average temperature at the center of the kernels when they burst was 187°C.