I can’t be the only one who thinks eating popcorn shouldn’t just be reserved for movie watching. Why not eat it when reading a book? We drink coffee and read, so why not popcorn and read? (And if you’re looking for a book, I’ve got one for you.) All I know is there aren’t many snacks more delicious than this easy homemade popcorn.
Microwaving popcorn always stresses me out. I find it hard to hear the popping over the whir of the microwave and find the perfect moment when the package tells me to stop as “popping slows.” I need more specificity than this. Or at least the ability to see what’s happening better.
Stovetop Popcorn Nostalgia
This is what led me to realize I wanted to start making my own simple stovetop popcorn, from just kernels. I have great memories of my family popping popcorn over an actual fire when I was a kid.
So whether accurate or not, in my memory that popcorn far exceeds everything I’ve ever had from a bag. But since I don’t want the hassle of starting an actual fire every time I want popcorn, I decided stovetop was the way to go.
My favorite part of this easy homemade popcorn is that it tastes really clean. There’s a hint of the oil you popped it in, but then it’s really up to you. Everyone in my house likes theirs with slightly different seasoning, and they can do that with their own bowl!
Easy Homemade Popcorn
- 3 tablespoons olive oil
- 1/3 cup corn kernels
- Salt/spices/toppings as desired
- Heat 3 Tbsp olive oil over medium-high heat in a large pot (Make sure your pot as a lid.)
- Add 3 kernels of the corn to the oil while it’s heating. NOTE: I don’t cover the pot at this stage, but do be careful. Those little suckers are known to fly out of the pot onto the kitchen floor when they pop.
- Once those 3 kernels all pop, pour in the 1/3 cup of kernels. Cover, remove from heat and shake the pot back and forth for 30 seconds, creating a single layer.
- Return pot to heat and keep covered. As popping ceases, remove from heat and enjoy!
IMPORTANT: The shaking of the kernels back and forth as soon as you add them ensures they all heat evenly. This decreases the chances of many kernels burning while others pop.
Did you try this recipe? Tell me how many un-popped kernels you’re left with. (My goal is always under 3. Totally arbitrary, but super satisfying that I almost never have ANY un-popped with this method.)