With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil.

Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
5
Yield:
10 cups
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.

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  • As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.

Nutrition Facts

187 calories; protein 2.5g 5% DV; carbohydrates 14.8g 5% DV; fat 13.7g 21% DV; cholesterol 12.2mg 4% DV; sodium 265.9mg 11% DV. Full Nutrition
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Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2010
I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop. Edit: I have to make a revision. Although Canola oil generally is healthier, high heati creates trans fats which are BAD for you. Peanut oil is a better choice because it has a higher smoke point. (Coconut oil, while having a high smoke point, is high in saturated fats and one of the unhealthiest.) Read More
(235)

Most helpful critical review

Rating: 3 stars
02/28/2011
Well, I tried it and the popped corn didn't get as light and puffed as when I used only oil in the pan. The butter turned a little burnt before the popping was done too. I will stick to popping the corn in oil only-then melting butter and tossing it into the popped corn with the salt a bit at a time. Read More
(18)
194 Ratings
  • 5 star values: 150
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
03/05/2010
I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop. Edit: I have to make a revision. Although Canola oil generally is healthier, high heati creates trans fats which are BAD for you. Peanut oil is a better choice because it has a higher smoke point. (Coconut oil, while having a high smoke point, is high in saturated fats and one of the unhealthiest.) Read More
(235)
Rating: 4 stars
01/07/2008
This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name) Read More
(196)
Rating: 5 stars
02/15/2016
This way of making popcorn was great! After making many batches of popcorn we now do the following: We never use/have peanut oil in the house so we use just the butter. Being vegan we use Earth s Balance non-hydrogenated vegan butter. The ratio that works best for us is: 6 Tbs. Butter (easier to measure on a scale - 84 grams) 1 cup Popcorn Kernels (we like the "white" popcorn best) 1 tsp. Salt. Sometimes we sprinkle some Nutritional Yeast Flakes (available at health-food and many regular grocery stores) on the finished popcorn for a nice cheesy flavor. We use less butter/oil than the original recipe but it tastes great and works well for us. Combining all the ingredients in the pot before popping is much easier than melting butter separately and having to mix it all evenly at the end. Thank you so much "D.A. mommy" for sharing this great popping method! Read More
(143)
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Rating: 5 stars
10/24/2007
I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetable oil. This is a keeper Read More
(62)
Rating: 5 stars
01/09/2008
I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat add the oil and three kernals of corn add the remaining corn after the first three pop and shake shake shake. I only use 2 T of oil; I have non-stick pots don't know if that makes a difference. Read More
(44)
Rating: 5 stars
01/29/2008
We eat popcorn all the time...great CHEAP snack food that our grandchildren love! You may want to check into a whirly whirl popcorn cooker. It has a wire spinner that you turn as the popcorn cooks. It is GREAT!! Read More
(39)
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Rating: 5 stars
01/19/2008
Perfect blend of salt & butter! Best stovetop popcorn I've had yet. We make this recipe over and again. Read More
(25)
Rating: 5 stars
02/07/2011
Wonderful! I made it with Coconut Oil rather than peanut oil and sprinkled it with Nutritional Yeast before serving. YUM!!! Read More
(24)
Rating: 5 stars
01/20/2009
Delicious!!! I will never make microwave popcorn again! Read More
(22)
Rating: 3 stars
02/28/2011
Well, I tried it and the popped corn didn't get as light and puffed as when I used only oil in the pan. The butter turned a little burnt before the popping was done too. I will stick to popping the corn in oil only-then melting butter and tossing it into the popped corn with the salt a bit at a time. Read More
(18)
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