Stovetop Popcorn

FullSizeRenderPopcorn in the microwave might seem the easiest, but once you taste the rich, delicious flavor of freshly popped stovetop popcorn…you won’t ever go back! Not only is it more nutritionally sound, but popcorn made on the stove allows for more customization and flavor than bagged popcorn. Added bonus? No preservatives!


To start, buy yellow popping corn at your local health food store. You may be tempted to buy white or indian corn…and while these are delicious options, you should hone your craft by using yellow. Indian corn and white corn pop at different temperatures. Mixed corn varieties provide a beautiful color difference, they range from pure white to yellow and can visually add diversity to your popcorn snack!


Nearly any type of oil will work for popping corn, provided it has a high enough smoking point. Below is a table of our favorites to help you choose! Also check out our article on smoking points here.



Coconut (unrefined) Buttery, rich, coconut flavor unnoticible
Coconut (refined) Flat, no perceivable flavor
Avocado Buttery, rich
Truffle infused Avocado Unique, rich, buttery
Hot Pepper infused Olive Spicy, flat, no perceivable oil flavor


The size of your stock pot depends on the amount of popcorn you wish to make. As a general rule, ¼ cup of kernels results in 3 cups of popped corn. If possible, use a glass lid. Being able to see the level of popcorn can help you judge when all of the kernels have been popped.

Herbs and Flavoring

Flavoring to add before popping

  • Pepper (I include this in nearly all of my batches! So good!)
  • Italian herb blend
  • Basil
  • Rosemary

Flavoring to add after popping

  • Nutritional Yeast (health benefits, tastes like cheese, excellent option for vegans!)
  • Butter (not necessary when using avocado or coconut oil)
  • Melted brown sugar in vegan or regular butter for a sweet popcorn option


Unpopped kernels

If kernels are left over and the popcorn hasn’t burned, it means you need to leave the popcorn on the heat longer.

Unpopped kernels AND popcorn burns

If kernels are left over and the bottom layer is burnt, your heat is too high and/or you need more oil.

Popcorn burns

If popcorn is burned on the bottom, your heat may be too high and you are most certainly leaving the popcorn on the heat too long.

Popcorn tastes ‘chewy’

Popped kernels are being left covered for too long, which means the steam is further cooking the popped corn leading to the undesirable texture.

Homemade Popcorn

Yield: 12 cups


  • 1 cup yellow popping corn
  • 1/4 cup oil of choice
  • 3 tsp herb of choice
  • 1+ tsp black pepper (to preference!)


  1. Add oil, herbs, and 4 kernels of popcorn to a stock pot. Set burner to medium high heat (between 7 and 9 on most burners).
  2. Once your ‘test kernels’ have popped, remove lid just quickly enough to toss in remaining kernels. Re-cover.
  3. Gently shake pot back and forth to keep kernels close to the bottom, allowing the popped kernels to float to the top.
  4. When popping sounds are spaced to 1 pop per second, turn burner off and remove from heat, continuing to shake pot. Leave covered until popping subsides (less than 1 pop every 5 seconds)
  5. When popping stops, uncover and place popcorn in bowl as quickly as possible. Remaining covered will cause ‘chewier’ popcorn
  6. Salt to taste and enjoy!


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