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A bowl of salted egg popcorn made on the stovetop.

Healthy stovetop popcorn for beginnners

A fool-proof recipe to make healthy, perfect stovetop popcorn every time.
5 from 1 vote
Prep Time 1 min
Cook Time 9 mins
Course Appetizer, Snack
Cuisine American
Servings 6 people

Equipment

  • Heavy pot with deep bottom and lid
  • heat proof spatula
  • Food thermometer (optional) You can add a few kernels to the hot oil to test the temperature instead- if they pop, the oil is good to go
  • Spice grinder if your salt isn't finely milled, give it a whizz in the grinder

Ingredients
  

  • 2 T Oil Use ones with high smoking points, not olive
  • ½ Cup Corn kernels Don't wash them!! I've used out of date ones with no problem
  • Finely milled salt, to taste You don't need to waste money on special popcorn salt, just break yours down in the spice grinder

Instructions
 

  • Turn on the heat to medium-high (I use 7 on an induction cooker). Add the oil and let it heat up- it will take a few minutes. Either use a thermometer to check that the oil is 190C (380F) or toss a few kernels in to check that they pop. (If they burn the oil is obviously too hot- Popcorn burns easily FYI) (I have no food thermometer so I use the latter method)
  • Once the oil is hot enough, turn off the heat and remove the popped corn.
  • Put the rest of the kernels in and CLOSE THE POT, placing it back on the stove (so you don't get hit in the face by a flying kernel or oil). Turn the heat back to medium. Leave the lid a little ajar so the steam can escape, if not you get soggy popcorn. I like to have the hole in the lid further away from me to minimise the risk of getting spattered by oil. Give the pot a gentle shake to make sure the kernels are nicely distributed.
  • You'll hear the kernels start popping, which is great fun- shake the pot slightly again to make sure all the kernels are getting heated up evenly. Keep the heat on till the popping slows to 1 pop every 2-3 seconds.
  • Uncover, pour out the popcorn into a heat-proof bowl, sprinkle with salt and seasoning (see post above for seasoning ideas) to taste and give it a stir with the spatula to make sure all the kernels are coated. (Don't season in the hot pot or you'll season the pot not the popcorn)
  • Best eaten right away but I've kept it for several days in an air-tight container.

Notes

You can also sprinkle the stovetop popcorn with black pepper, shichimi powder - see the post above for more ideas
 
Note: I say this is for 6 but that is a generous estimate- I could probably finish every time myself in 1 sitting!