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Popped corn kernels on a bowl on a white and blue tea towel.

How To Make Stovetop Popcorn

Make perfectly popped stovetop popcorn in just minutes and without any burnt kernels with my simple step-by-step method.
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Course: Snacks
Cuisine: American, western
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 serves
Calories: 139kcal


  • Stovetop


  • ½ cup popcorn kernels
  • 2 tbs oil see notes
  • pinch of salt


  • Place the oil, salt and two popcorn kernels into a deep heavy-bottomed saucepan or frying pan. Place onto the stovetop over medium heat, cover with a lid and cook until the two kernels pop.
  • Remove the pot from the stovetop, discard the two popped kernels. Add the remaining popcorn kernels, cover with a lid and give it a good shake. Leave the pot off the heat for 1 minute to allow the oil to cool slightly.
  • Place the pot with the lid on back over the medium heat. Shake occasionally so that the kernels heat evenly.
  • Continue to cook until the popping has slowed to just 1-2 pops every 10 seconds.
  • Pour into a bowl and serve immediately.



Ingredients Info:
  • Popcorn kernels – these can be bought from the supermarket or health food stores. It costs around $1-2 to buy a 400g bag (which makes a LOT of popcorn). Popcorn kernels are generally sold in the section of the supermarket with the pre-packaged popcorn.
  • Oil – I generally use olive oil when making my stovetop popcorn as it’s a healthy option. If you prefer, you can use coconut oil which gives the popcorn a really delicious flavour.
  • Salt – this gives the popcorn a slightly salty and savoury flavour. I prefer to use sea salt for my popcorn but you can use regular table salt.
More Recipe Tips:
  • Equipment – it’s important to use a heavy-bottomed large saucepan or frying pan that has a lid when making popcorn.
  • Test the oil – heat the oil with 2 corn kernels to test when it’s at the right temperature.
  • Allow resting time – after adding the remaining popcorn kernels, allow the saucepan to sit for 1 minute off the heat. This will allow the oil to cool slightly and heat the kernels evenly before returning to the heat.
  • Make sure the temperature isn’t too hot – don’t be tempted to turn the heat up any higher than medium or your popcorn kernels will cook unevenly and some may burn.
  • Shake occasionally – while the popcorn is cooking, shake the saucepan around gently. This allows the popcorn to cook evenly.
  • Overflow – if you find that your popcorn is overflowing as it cooks, simply tip the popped popcorn into a bowl and continue cooking the uncooked kernels.


Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Iron: 1mg