How to make popcorn on the stove

5 from 6 votes

Here is my tried and true recipe for perfect popcorn!

Prep Time1

Cook Time4

Total Time5

Course: Snacks

Cuisine: American

Keyword: Easy Recipes, Quick Recipes

Servings: Servings

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

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.

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.