Homemade Stovetop Popcorn

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Homemade popcorn made on the stovetop with butter and salt. This snack is great for movie nights, snacking or just on the go. We grow our own popcorn because we love it so much. I will honestly make it 5 times per week. Hot fresh buttery and salty homemade stovetop popcorn is delicious and a healthy alternative to the late night cravings and junk food.

I like growing all kinds of popcorn, but our family favorite are the small kernels of white popcorn. Grow popcorn just like you would sweet or dent corn during the summer months. Allow the cobs to dry on the stalks during the fall and then harvest an abundance of kernels. Store the kernels in a pest proof air tight container or in the freezer.

Gather together a large heavy bottom pan with lid, a large bowl, popcorn kernels, cooking oil or butter for popping in, and butter and salt to season popped kernels with.

Heat pan to medium high.

Add about 2 tablespoons of oil or butter to the pan.

Then add popcorn kernels. I will add enough to cover the entire bottom of the pan in a single layer.

Pick up the pan and move around the oil/butter and popcorn to cover each kernel by slightly shaking or turning the pan in a flat circular motion.

Cover the pan with a lid.

Every few minutes, move around the popcorn to allow all of the edges of popcorn to heat up as evenly as possible. I do this with the lid on and the same flat circular motion to avoid hot oil coming up.

After a few minutes, the kernels start to turn brown and begin to pop. Keep moving around popcorn to prevent them from burning.

Listen to the popping of kernels. Once I hear the kernels slowing down from popping, I turn off the burner. I will allow the popping to continue for about another minute.

Then I remove the lid.

Carefully pour the popcorn into a large bowl.

Eat fresh or add toppings at this point. I like to add butter.

I take about a 1/4 cup of butter and place it in the same hot pan and melt the butter without turning on any heat. The pan is usually hot enough to melt butter. Pour the melted butter over the popcorn.

Season with salt, powdered cheese, or cinnamon sugar. I use Himalayan salt or sea salt most of the time.

Next take the large popcorn filled bowl with both hands and toss around until every kernel is covered in butter and seasoning.

Serve and enjoy.

Store in an airtight container.

Homemade Stovetop Popcorn

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Healthy fresh homemade stovetop popcorn with butter and salt.

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 15 minutes

Ingredients

• popcorn kernels
• 2 tablespoons oil or butter for cooking
• 1/4 cup of butter for seasoning
• salt

Instructions

1. Heat pan to medium high.
2. Add about 2 tablespoons of oil or butter to the pan.
3. Then add popcorn kernels. I will add enough to cover the entire bottom of the pan in a single layer.
4. Pick up the pan and move around the oil/butter and popcorn to cover each kernel by slightly shaking or turning the pan in a flat circular motion.
5. Cover the pan with a lid.
6. Every few minutes, move around the popcorn to allow all of the edges of popcorn to heat up as evenly as possible. I do this with the lid on and the same flat circular motion to avoid hot oil coming up.
7. After a few minutes, the kernels start to turn brown and begin to pop.
8. Keep moving around popcorn to prevent them from burning.
9. Listen to the popping of kernels.
10. Once I hear the kernels slowing down from popping, I turn off the burner. I will allow the popping to continue for about another minute.
11. Then I remove the lid.
12. Carefully pour the popcorn into a large bowl.
13. Eat fresh or add toppings at this point. I like to add butter.
14. I take about a 1/4 cup of butter and place it in the same hot pan and melt the butter without turning on any heat. The pan is usually hot enough to melt butter.
15. Pour the melted butter over the popcorn.
16. Season with salt, powdered cheese, or cinnamon sugar. I use Himalayan salt or sea salt most of the time.
17. Next take the large popcorn filled bowl with both hands and toss around until every kernel is covered in butter and seasoning.
18. Serve and enjoy.
19. Store in an airtight container.