This recipe for stovetop popcorn is a no-fail method to make fresh and healthy popcorn that’s absolutely delicious – far better than microwave popcorn! All you need is a stove, pot, coconut oil, and popcorn.
Stovetop popcorn has been my favorite way to make and enjoy popcorn ever since a friend taught me how to do it a couple of years ago. I couldn’t believe I hadn’t been making stovetop popcorn sooner. It’s really simple, but I’ve found that a lot of people don’t even realize you can make popcorn on the stovetop! You just need the popcorn, coconut oil (or oil of your choice), and a pot with a lid.
It tastes so much better than microwave popcorn, and it’s way healthier. You’ll never want to go back. Read this post if you want to be really grossed out at how bad microwave popcorn is for you. If you don’t want to know, don’t read it.
Popcorn has always been one of my favorite snacks. It can be enjoyed so many different ways, with different toppings, and it’s gluten-free and full of fiber! Plus, it’s an extremely cheap snack, and very easy to make.
I love making my stovetop popcorn with coconut oil, and topping it with pink Himalayan salt.
Coconut oil is a superfood with a long list of health benefits, and has been called one of the most beneficial fats on the planet. This is because, compared to other fats, the fatty-acids in coconut oil are:
- Easier to digest
- Not as readily stored as fat
- Antifungal and antimicrobial
And the best part about using coconut oil for cooking and making stovetop popcorn is simply that it tastes amazing.
I personally like to make stovetop popcorn with organic virgin unrefined coconut oil. Coconut oil that is unrefined has a bit of a coconutty flavor, which I love! I think it tastes delicious with popcorn. However, if you’re not a fan of the taste of coconut, you can also use organic refined coconut oil, which doesn’t have a coconut taste. It has been processed a bit more than virgin unrefined oil, but still has a ton of health benefits.
I recommend using pink Himalayan salt on your popcorn (and in all your cooking and baking for that matter). Pink Himalayan salt is an extremely pure salt, free of the toxins in common table salt, and containing over 60 minerals. You can read all about pink Himalayan salt and its powerful health benefits in my post! Pink Himalayan salt has a delicious taste that I think makes stovetop popcorn with coconut oil the absolute best.
I highly recommend organic Nutiva coconut oil and HimalaSalt, both of which you can find on Amazon:
More Stovetop Popcorn Topping Ideas
Sometimes I also like to top my stovetop coconut oil popcorn with nutritional yeast, which is an extremely good-for-you non-dairy product that tastes cheesy! You can buy it in shaker form, and it comes out in tiny flakes. If I am craving something sweet, sometimes I drizzle raw honey on my popcorn – it is delicious! I’ll warn you, it gets messy, but is so worth it.
Now for the recipe! I promise, it’s so simple, but way delicious.
These 3 tips are KEY the best stovetop popcorn:
Use low heat! It takes a bit more patience, because it will take longer to pop the kernels, but it is much harder to burn your popcorn on low heat.
The more coconut oil you use, the better your popcorn will taste. You don’t need to go crazy, but I’m just saying.
Don’t overestimate how much time it will take for all the popcorn to pop, leave it, and come back to burnt popcorn. I speak from experience. If you do it right, it’s a pretty quick process!
This recipe for stovetop popcorn with coconut oil is a no-fail method to make fresh, flavorful, healthy popcorn without burning it!
- 3 tbsp coconut oil
- 1/3 cup popcorn kernels
- pink Himalayan salt, to taste
Heat a large pot on low heat. I don't turn it higher than 2 on my stove, but stoves vary in heat. Add the coconut oil.
When the coconut oil has melted, add around 4 popcorn kernels, and put the lid on the pot. Wait until you hear those kernels pop.
Once they have popped, add the remaining popcorn kernels and swirl them around so that they are all in coconut oil.
Some people say you should take the pot off the burner for 30-60 seconds here to allow the oil to heat the kernels, but I always skip this step and don't have issues.
Place the pot back on the burner, and cover with the lid. The kernels will begin popping. Since you have the heat on low, you shouldn't have issues with burning, but you can shake the pot gently to keep kernels on the bottom from burning. Wait until several seconds go by with no more popping kernels, and remove the pot from the heat.
Transfer popcorn to a large bowl, sprinkle popcorn with pink Himalayan salt, and enjoy!
3 comments
I know from personal experience, this is THE BEST popcorn! Thanks Uncommonly Well!!! Keep the amazing recipes coming!!
Delicious! And to think I was air-popping.
I know! It’s crazy good. So much better than any other kind I’ve had 🙂