Appetizers, The Weekly Menus and Recipes

Stovetop Popcorn

Print Friendly, PDF & Email

Stovetop popcorn: light, fluffy, crisp, and everything that you always think that microwave popcorn is going to be (but isn’t).

Add to that a combo of sweet, salty, and spicy and you’ve got yourself an afternoon snack worth waiting all day to eat.

Here’s what you’ll need to make this magic happen:

a large pot (I use my Dutch oven, but you can use any pot)

oil (I use olive, but you can use canola or vegetable)

popcorn kernels (buy these in bulk!)


a mix of seasonings. I use brown sugar, parmesan, garlic powder, cumin, cayenne pepper, paprika, and salt.

Start off by pouring your oil into the pan. No need to measure this – you want to just coat the bottom of the pot.

Sprinkle your popcorn kernels in. You don’t need many. In fact, I actually added too many in the batch shown below.

Put the lid on, then turn the heat on medium-high.

Gather your seasoning mix and melt some butter (about 1/3 cup) while the pot heats up.

You’ll hear the kernels start to pop and that’s your cue to gently move the pot around. I just slide it back and forth a bit to keep some motion going. You don’t have to do anything too crazy here – the kernels will do most of the work. Allow the popping to continue until it slows down and a couple seconds go by without any popping (just like the microwave variety). Remove from heat. Carefully remove the lid (some kernels will still be popping) and pour popcorn into a large bowl.

Drizzle half of the melted butter over the popcorn, then sprinkle on each seasoning. I like to just shake each seasoning lightly over the top – give it a dusting. Then toss the popcorn with your hands and repeat with the rest of the butter and more seasonings.

I would definitely divvy this up into bowls. Otherwise, your husband will end up eating more than you and you’ll get angry. Separate bowls are really the only way to go here.