Why make popcorn on the stovetop?

Popcorn is one of my favorite snacks – it’s crunchy, salty, buttery, and totally satisfying. But why pop it on the stove when you can buy it in a bag? I’ll tell you why – there is nothing that compares to hot fresh popcorn right after it is popped. Not only that, it’s inexpensive, reduces packaging waste, and doesn’t require any fancy equipment. Bagged popcorn could never.

Ingredients for stovetop popcorn

Popcorn – My personal preference is white popcorn. Out of all the brands I’ve tried, I still prefer the store brand of white popcorn. Try a few brands until you find one you like.
Oil – It’s important to use an oil with a high smoke point. Olive oil won’t work as it will start to smoke before the popcorn is done. I used canola oil for years but lately I have started using avocado oil. Refined coconut oil will also work.
Butter – You could skip the butter…but why would you? I melt this right in the same pan after I transfer the popcorn to a bowl.
Salt – Use your favorite salt. Kosher salt, sea salt, Himalayan pink salt! I usually use truffle salt like I do in my truffle popcorn.

How to make popcorn on the stovetop

Use a heavy bottomed 5 quart pot with a tight fitting lid.
Before turning on the heat, add 2 tablespoons of oil to the bottom of the pan. Use an oil with a high smoke point, such as refined avocado oil or canola oil.
Add 3 popcorn kernels to the pan, then put cover the pot securely with the lid. Turn the heat on to medium high.
After the oil becomes hot, the three popcorn kernels will pop. When they have popped, add the remaining 1/2 cup of popcorn kernels to the pot and replace the lid.
The popcorn will start popping within 1-2 minutes. You can give the pan a few shakes if you want to redistribute the unpopped kernels.
When the popping slows down to just a few pops, immediately remove from the heat and transfer the popcorn to a large bowl.
Allow the pot to cool off for a few seconds, then add the butter to the pan. The residual heat should melt the butter, but if you leave the pan on the heat the butter might burn. Turn the pan constantly to melt the butter, being careful not to burn it.
When butter is melted, pour half of it over the popcorn. Salt the popcorn, then toss to combine. Pour the other half of the butter on the popcorn, salt again, and toss again.

How to make popcorn on the stove

By Meghan McMorrow | Fox and Briar

5 from 6 votes

Prep 1

Cook 4

Total 5

Servings Servings

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Here is my tried and true recipe for perfect popcorn!

Ingredients

▢ 2 tablespoons avocado oil Use your favorite oil with a high smoke point. Refined coconut oil and canola oil will also work.
▢ 1/2 cup unpopped popcorn kernels I prefer white popcorn
▢ 1-2 tablespoons butter
▢ salt to taste

Instructions

In a cold 5 quart dutch oven, pour the oil and 3 popcorn kernels. Cover pan.
Heat the pan over high heat (just under the highest setting, 9 out of 10)
When all 3 kernels have popped, pour in the rest of the kernels and cover. As the kernels start to pop, shake the pan a few times.
After the popping slows down to a few pops, remove from heat and immediately transfer popcorn to a bowl.
Let the pan cool for a few seconds, then place the butter in the pan to melt using the residual heat. If there is not enough residual heat left, melt over low heat. Turning the pan constantly, melt the butter, being careful not to burn it.
When butter is melted, pour half of it over the popcorn. Salt the popcorn, then toss to combine. Pour the other half of the butter on the popcorn, salt again, and toss again.

Notes

Oil – use a high smoke point oil. Canola oil, refined coconut oil or refined avocado oil will all work. I do not recommend olive oil.

For the pan, a thicker pan will work better to distribute the heat. I use a metal dutch oven.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks

Cuisine: American

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

This recipe was originally posted October 18th, 2015. It was updated October 1st, 2026.