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Bowl of popcorn next to salt.

5-Minute Homemade Stovetop Popcorn

This is my tried and true method for making perfectly crunchy, buttery, and salty stovetop popcorn in less than 5 minutes! Made with just a few simple ingredients including coconut oil, it is even BETTER than movie theatre popcorn and much healthier. Homemade popcorn seasoning suggestions included!
5 from 5 votes
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Course: Snack
Cuisine: American
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 14 cups
Calories: 223kcal
Author: Becca Mills

Equipment

Ingredients
 

  • 3 Tablespoon refined coconut oil, or oil of choice, see notes
  • 1/2 cup popcorn kernels
  • 4 Tablespoon unsalted high-quality butter, melted
  • 1/2 tsp fine sea salt, approximate; add to taste

Instructions

  • In a large (8-12 quart) heavy-bottomed stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop.
  • Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately beginning popping.
  • Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped - this does not have to be exact.
  • If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl.
  • Evenly pour the butter across the popcorn, tossing to coat. Sprinkle in the salt, stopping to taste test and adjust the salt levels as needed (the best part!). Pro-tip, you can layer in the butter by adding half of the popcorn to your bowl, drizzling butter across, then add the remaining popcorn and butter.
  • Seasoning Options: parmesan garlic, lemon parsley, nutritional yeast, cinnamon and honey butter.

Video

Notes

Cooking Oil: See the post for the most detail on cooking oil; use an oil with a high smoke point. Refined coconut oil will give you the most movie-theater-like popcorn. Other great options include:
  • Grapeseed Oil
  • Olive Oil 
  • Vegetable or Canola Oil
  • Avocado Oil 
  • Coconut Oil
  • Ghee
 
Reheating Leftover Popcorn: Preheat your oven to 250°F. Spread the leftover popcorn on a large baking sheet in an even layer (it's ok if it's not totally in a single layer). Place the baking sheet in the oven for approximately 5-8 minutes or so until warm and crisp.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 392mg | Potassium: 60mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Calcium: 5mg | Iron: 1mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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