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The BakerMama’s Basics: How to Make Stovetop Popcorn


In The BakerMama’s Basics: How to Make Stovetop Popcorn, I teach you how to make popcorn on the stovetop that pops up fluffy and crunchy every time.

Stovetop Popcorn in a red pot on the stove.


The BakerMama’s Basics

Welcome to The BakerMama’s Basics! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

SuSu’s Stovetop Popcorn

My mom, SuSu, was my home economics teacher in junior high and popping popcorn on the stove was one of the “life lessons” she taught first in her class. Haha! If popcorn is a life lesson, sign me up for life! Her former students message me all the time about how they pop popcorn on the stove for their families because my mom taught them how to in junior high. That’s quite a yummy legacy, isn’t it?!

Growing up, and still to this day, we never had microwave popcorn at my parent’s house. My kids beg for stovetop popcorn because they swear it’s better than microwave. And I’d have to agree! There’s just something so comforting about eating fresh popped stovetop popcorn that’s warm, salty and super crunchy.

During this pandemic, we started having popcorn and M&M’s almost every night for a snack while the kids watch a movie. I now keep popcorn kernels stocked. It’s a habit that will be hard to break one day. Yikes! Popping popcorn on the stove also came in handy during a recent snowstorm here in Dallas. We lost electricity for several days, but were so thankful for a gas stovetop. Stovetop popcorn made for a fun activity and snack in the dark.

How to Make Stovetop Popcorn

First, find a heavy-bottomed, deep-sided pot with a lid. Cover the bottom with an even layer of popping kernels. Then add just enough oil to barely cover the kernels. Place the lid on the pot and turn the burner to medium-high heat. Once you hear the oil start to crackle and a few kernels start to pop, use oven mitts to gently shake the pot back and forth to heat the kernels evenly.

Let continue to pop. Once the kernels are slow to pop with a few seconds between each pop, turn the heat to low, tip the lid slightly to allow some steam to escape without kernels popping out of the pot. Letting some of the moisture escape will help keep the popcorn crunchy. Keep the lid on the pot for about 30 more seconds in case there are a few more kernels that might pop.

Quick tip! If the popcorn tries to overflow the pot, remove it from the burner, and pour the overflowing popcorn into a big serving bowl. Then return the pot to the burner to continue popping until all kernels are popped.

Stovetop Popcorn

Once all of the kernels sound popped, pour the popcorn into the large serving bowl. Immediately sprinkle the popcorn with some kosher salt, toss, and then taste. Add additional salt, to taste, if needed. Serve immediately for best taste and texture.

If you like butter on your popcorn, melt it first, and then toss the popcorn in it before adding salt.

Bowl of Stovetop Popcorn

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!

xoxo,


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Stovetop Popcorn

The BakerMama’s Basics: How to Make Stovetop Popcorn


  • Author:
    The BakerMama

  • Prep Time:
    2

  • Cook Time:
    8

  • Total Time:
    10 minutes

  • Yield:
    15 cups

Description

Make popcorn on the stovetop that pops up fluffy and crunchy every time.


Ingredients

  • 1/2 cup popping kernels
  • 23 tablespoons vegetable or olive oil
  • kosher salt, to taste

Instructions

  1. Cover the bottom of a heavy-bottomed deep-sided pot (that has a lid) with an even layer of popping kernels.
  2. Add enough oil to barely cover the kernels. Place the lid on the pot and turn the burner to medium-high heat. Once you hear the oil start to crackle and a few kernels start to pop, use oven mitts to gently shake the pot back and forth to heat the kernels evenly.
  3. Let continue to pop. Once the kernels are slow to pop with a few seconds between each pop, turn the heat to low, tip the lid slightly to allow some steam to escape without kernels popping out of the pot. Letting some of the moisture escape will help keep the popcorn crunchy.
  4. Keep the lid on the pot for about 30 more seconds in case there are a few more kernels that might pop.
  5. Once all of the kernels sound popped, pour the popcorn into the large serving bowl. Immediately sprinkle the popcorn with some kosher salt, toss and then taste. Add additional salt, to taste, if needed. Serve immediately for best taste and texture.


Notes

If the popcorn tries to overflow the pot, remove it from the burner and pour the overflowing popcorn into a big serving bowl then return the pot to the burner to continue popping until all kernels are popped.

If you like butter on your popcorn, melt it first and then toss the popcorn in it before adding salt.

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