I have always loved popcorn and up until a couple of years ago, I always made the microwave variety. Then I started hearing all kinds of things about how unhealthy microwave popcorn is and I decided to find a different way to make this popular snack. My method is very simple and it produces perfect popcorn – every single time! Sooooo much better than microwave popcorn – I promise!
HOMEMADE STOVETOP POPCORN
- 2 Tbsp coconut oil (you can use a little less or a little more – it doesn’t have to be exact)
- 1/2 cup popcorn kernels (I have tried several generic brands and haven’t been too impressed – the Orville Redenbacher’s kind works the best and I love that I can get a big container at Costco)
- butter and salt to taste
Place the coconut oil in a large stockpot (mine is 12 quarts and works perfectly). Put about 5 kernels in the oil and heat over medium-high heat (with the lid on!) until the kernels start to pop. At this point, add the rest of the kernels, replace the lid and wait until all of the kernels start popping. While the kernels are popping, I usually give the pan a good shake every 30-45 seconds until there is more than 3-4 seconds between pops. At this point, the popcorn is ready! Remove from heat and pour into a large bowl. I think it’s wonderful with just a little salt, but if you are wanting extra yummy popcorn, melt 3-4 Tbsp butter and drizzle over the popcorn before adding the salt – sooooo good!
HOMEMADE STOVETOP POPCORN (made with coconut oil)
Ingredients
- 2 Tbsp coconut oil you can use a little less or a little more – it doesn’t have to be exact
- 1/2 cup popcorn kernels Orville Redenbacher’s works the best!
- butter and salt to taste
Instructions
- Place the coconut oil in a large stockpot (mine is 12 quarts and works perfectly). Put about 5 kernels in the oil and heat over medium-high heat (with the lid on!) until the kernels start to pop.
- At this point, add the rest of the kernels, replace the lid and wait until all of the kernels start popping. While the kernels are popping, I usually give the pan a good shake every 30-45 seconds until there is more than 3-4 seconds between pops. At this point, the popcorn is ready!
- Remove from heat and pour into a large bowl. I think it’s wonderful with just a little salt, but if you are wanting extra yummy popcorn, melt 3-4 Tbsp butter and drizzle over the popcorn before adding the salt – sooooo good!
Nancy C says
March 6, 2015 at 1:45 pmI always use Amish popcorn. I get it at our local apple orchard but I also have purchased it at a Amish grocery store. It is so nice and crisp when popped.
Leslie Schmidt says
March 6, 2015 at 6:29 pmI’m kind of old, so this is the way we did it when I was young. One difference, though, is that we used a covered skillet. I’m not sure why; we may not have had a stock pot. And, of course, we didn’t have coconut oil.
Janet Williams says
May 14, 2019 at 8:30 pmThis is my go to recipe. Every time I make popcorn I search for your recipe. Thanks!!