Perfect Stovetop Popped Popcorn


Just a short little technique tip here.  Most anyone who’s tried popping popcorn on the stove has (at some point) wound up scorching the popcorn on the bottom of the pot while at the same time leaving other kernals unpopped altogether.

Since my electric popcorn popper depends on just that, electricity, I wanted to learn the right way to pop popcorn over a direct heat source minus the {cough} smoke and frustration.  Happily, I found a great way to do it that not only avoids the scorching but also pops every kernal in the pot nearly all at once.

Happy Popping!

Begin by heating 3 TBS high smoke point oil (sunflower, peanut or canola are a few) along with 3 popcorn “test” kernels over medium heat in a 4 quart lidded pot.


When test kernels pop, remove the pot from the heat and add 1/3 cup popcorn.  Cover the pot and wait 30 seconds before returning the pot to the heat.


When the kernels start to pop, shake the pot (with the lid semi ajar) until popping slows to 1-2 seconds between pops.


All done!  The popcorn will be popped completely and evenly from top to bottom.

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