Popcorn lovers, rejoice! There’s a simple and delicious way to elevate your movie night snack game. Homemade Stovetop Popcorn made with coconut oil offers a healthier twist on the classic treat.
This easy-to-make low calorie high protein snack delivers a light, crispy texture and subtle coconut flavor that perfectly complements the natural taste of popped kernels. Making popcorn that’s free from artificial additives and excessive salt is possible with this recipe!
A Healthier Crunch
I have always loved popcorn, and up until a couple of years ago, I always made the microwave variety. Then I started hearing how unhealthy microwave popcorn is, and I decided to find a different way to make my favorite snack. My method is very simple and produces perfect popcorn every single time!
Making popcorn on the stovetop allows for full control over ingredients and portion sizes. With just a few simple steps, anyone can create a customized batch of popcorn tailored to their taste preferences. Whether you’re craving a savory or sweet snack, this homemade method provides the perfect base for endless flavor combinations.
The Benefits of Using Coconut Oil in Popcorn
- Healthier Fat Profile: Coconut oil contains medium-chain triglycerides (MCTs), which are easier for the body to digest and metabolize. These MCTs may boost energy and support weight management. Unlike some other oils, coconut oil is rich in lauric acid, which has antimicrobial properties.
- Enhanced Flavor: Popcorn made with coconut oil boasts a subtle, nutty flavor that complements the natural taste of the kernels. The oil’s light coconut essence adds depth without overpowering the popcorn’s classic taste. This flavor enhancement can reduce the need for excessive salt or butter, allowing snackers to enjoy a more wholesome treat.
- Vegan-Friendly Option: Coconut oil provides a delicious alternative to butter for vegan popcorn lovers. Its creamy texture mimics that of melted butter, creating a satisfying mouthfeel without any animal products. This plant-based option opens up popcorn enjoyment to those following vegan diets or with dairy allergies.
Stovetop Popcorn Ingredients
Coconut oil: You will need about 2 tablespoons of coconut oil to heat the kernels in. You can use a little more or less, it doesn’t have to be exact.
Popcorn kernels: Use ½ cup of popcorn kernels and get several cups of popped popcorn. The Orville Redenbacher’s is the best, and I love that I can get a big container at Costco. But you can use whatever brand you prefer or have on hand.
Toppings (optional): You can add butter and salt to taste, or any other toppings you may prefer.
How to Make Homemade Stovetop Popcorn
Prep
Start by placing the coconut oil in a large stockpot (mine is 12 quarts and works perfectly). Then, put about 5 kernels in the oil and heat over medium-high heat (with the lid on) until the kernels start to pop.
Cook
At this point, add the rest of the kernels, put the lid back on the pot and wait until all of the kernels start to pop.
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. Once this happens the popcorn is ready.
Serve
Proceed to remove the popcorn from the heat and transfer it into a large bowl.
For some added taste, add a little salt. If you want extra yummy popcorn, melt 3-4 tablespoons of butter and drizzle it over the popcorn before adding the salt, it is so good.
Serve and enjoy!
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
- ½ cup popcorn kernels Orville Redenbacher’s works the best!
- butter and salt to taste
Instructions
- Prep: 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.
- Cook: Add the rest of the kernels, put the lid back on the pot and wait until all of the kernels start to pop. 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. Once this happens the popcorn is ready.
- Serve: Remove the popcorn from the heat and transfer it into a large bowl. For some added taste, add a little salt. If you want extra yummy popcorn, melt 3-4 tablespoons of butter and drizzle it over the popcorn before adding the salt, it is so good. Serve and enjoy!
Notes
Nutrition
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Do you add salt before or after popping popcorn?
You can do either! I like to add the salt to the freshly popped popcorn because I can toss it around and really get it into every piece, but many people add a little salt to the oil while the kernels are cooking. Try it both ways and see which one you prefer. Remember, you can always add a little more salt if needed.
How long does popcorn take to pop on the stove?
Believe it or not, it actually doesn’t take much longer than using the microwave. One bag of microwave popcorn gives you 4 cups of popped popcorn in about 2 minutes, but this stovetop popcorn recipe can give you over twice that much popcorn in just 3-4 minutes!
Can I butter instead of coconut oil for homemade popcorn?
While butter can be used, it’s not ideal for popping corn. Butter burns easily at high temperatures needed for popping. It’s better to add melted butter after popping for flavor. Consider using a high smoke point oil like vegetable or canola oil as an alternative to coconut oil.
How can I flavor popcorn made with coconut oil for extra taste?
For added nutrition, try sprinkling popcorn with nutritional yeast. This adds a cheesy flavor along with B-vitamins and protein. Other healthy topping ideas include:
- Cinnamon and stevia for a sweet treat
- Chili powder and lime zest for a zesty kick
- Dried herbs like rosemary or thyme
Drizzle melted butter or olive oil over the popcorn to help seasonings stick. Experiment with flavor combinations like chili lime or truffle salt for gourmet variations.
Is there a difference between using refined and unrefined coconut oil for popcorn?
Refined coconut oil has a higher smoke point and a neutral flavor, making it suitable for popping corn at high temperatures. Unrefined coconut oil imparts a subtle coconut flavor to the popcorn. It has a lower smoke point, so careful temperature control is necessary to avoid burning.
What are tips for getting perfect, fluffy popcorn on the stove?
- Use a heavy-bottomed pot to distribute heat evenly. Add 3-4 test kernels and wait for them to pop before adding the rest.
- Shake the pot gently during popping to prevent burning. Remove from heat when popping slows to 2-3 seconds between pops.
- Let the popcorn rest for a minute before opening the lid to allow steam to escape, ensuring crispy results.
Love popcorn? Here are some other popcorn recipes to try!
- Marshmallow Caramel Popcorn
- S’mores Popcorn
- Caramel Popcorn Cake
- Better than Caramel Popcorn
- Cinnamon Popcorn
- Peanut Butter Popcorn
- Pumpkin spice caramel popcorn
- Pretty in Pink Popcorn
- Chocolate Popcorn
- Hot Chocolate Popcorn
- Peppermint Popcorn
- Caramel Popcorn
- Game Day Popcorn Mix
- Homemade Caramel Corn
- Halloween Popcorn Mix
- Snickers Peanut Butter Popcorn
- Easy Microwave Caramel Popcorn
Homemade Stovetop Popcorn is easy to make and so delicious, especially when made with coconut oil. Give this healthier version of your favorite late-night movie snack a try today!
Nancy C says
I 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
I’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
This is my go to recipe. Every time I make popcorn I search for your recipe. Thanks!!