Homemade Popcorn (Better Than Store-Bought!)
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Because we don’t own a microwave, we hadn’t had popcorn in years. It just sort of disappeared from our lives—until recently, when I finally tried making stovetop popcorn. And guess what? It was so easy! Now we can enjoy freshly popped popcorn at home again, whenever we want.
The best part? It tastes better than store-bought, and it’s made with just two simple ingredients. No added flavorings, no preservatives—just real popcorn with real flavor. Once it’s popped, you can season it any way you like.
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What you’ll love about this recipe
Let’s Talk Ingredients
This recipe only calls for a minimum of 2 ingredients. Sure, you can go wild and add all sorts of flavors, but at its core, it’s as simple as it gets, and you only need 2.
Popcorn Kernels
I thought—silly me—that you could make popcorn with regular corn kernels. Turns out, you can’t! Popcorn kernels have a unique structure that makes them perfect for popping, while regular corn just doesn’t have what it takes. Who knew?
Oil
When making something like popcorn, it’s important to choose an oil with a high smoke point. If the oil can’t handle the heat, it will start to burn—and that’s definitely not something you want in your kitchen or your food.
Extra virgin, or unrefined, coconut oil has a smoke point of around 350°F, making it a good option for this recipe. Other great choices with even higher smoke points include avocado oil and refined peanut oil—both perfect for high-heat cooking like popping popcorn.
Flavor Ideas
I made a list of all the flavors I loved on my popcorn, or still want to try! You should try how much flavor you want on your popcorn. I’m somewhat of a more natural taste person, so you might need to amp it up if you love strong flavors.
Classic Popcorn
- 2 tablespoons of melted butter and 1 teaspoon of sea salt or flaky salt
- 2 tablespoons of melted butter and 1 tablespoon of (powdered) sugar
Sweet Popcorn
- 1 teaspoon of cinnamon and 1 tablespoon of powdered sugar
- A drizzle of melted chocolate
- Maple syrup and some crushed pecan nuts
Savory Popcorn
- 1 teaspoon of garlic powder and 1 teaspoon of sea salt
- 1 tablespoon of finely grated Parmesan cheese and some ground chili flakes
- 1 teaspoon of smoked paprika and 1 teaspoon of sea salt
- 1 teaspoon of madras curry spices and 1 teaspoon of sea salt
Some Tips for Preparing this Recipe
- Use a pot with a thick bottom – It helps distribute heat evenly and prevents the kernels from burning.
- Always do the pop test – Even if you’re in a hurry, don’t skip it! Using a few test kernels ensures your oil is at the right temperature to pop, not scorch.
- Keep the lid slightly tilted – This lets steam escape and keeps your popcorn crisp instead of soggy.
- Add toppings right away – Sprinkle on your seasonings or drizzle butter as soon as the popcorn comes out of the pot. The warmth helps everything stick better.
- Storing leftovers – If you have any popcorn left (rare in our house!), store it in an airtight container or zip-top bag for up to 2 days.
Be sure to check out the full recipe and ingredient list below
Tools you’ll need
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Step-by-Step Instructions
Add the coconut oil and a few popcorn kernels to a large, heavy-bottomed pot.
Place the pot over medium heat and cover it with a lid.
When the test kernels pop, take the pot off the heat and add the rest of the popcorn kernels. Give the pot a gentle shake to coat the kernels evenly in the hot oil, and return the pot to the heat. Put the lid slightly ajar to let steam escape.
As the kernels begin popping rapidly, shake the pot every 10–15 seconds to keep them from burning.
Once the popping slows to just a few pops per second, remove the pot from the heat. Give it one last shake, then pour the popcorn into a large bowl.
Now’s the perfect time to add your toppings—salt, melted butter, spices, or a dusting of powdered sugar—while it’s still warm!
Homemade Popcorn
Equipment
- 1 Large pot preferably with a heavy bottom
- 1 Large bowl
- 1 Spoon or spatula
Ingredients
- ½ cup Popcorn kernels
- 2 tbsp Coconut oil
Instructions
- Add two tablespoons of coconut oil and 2–3 popcorn kernels to a large pot with a thick bottom.
- Set the pot over medium heat and cover it with a lid.
- Once the test kernels pop, remove the pot from the heat and add ½ a cup of popcorn kernels.
- Gently shake the pot to evenly coat the kernels in oil.
- Return the pot to the heat with the lid slightly ajar to allow steam to escape.
- When the kernels start popping rapidly, carefully shake the pot every 10–15 seconds to prevent burning.
- Once the popping slows to just a few pops per second, remove the pot from the heat.
- Give it a final shake, then transfer the popcorn to a large bowl.
- If you'd like to add flavorings (salt, melted butter, spices, or powdered sugar), now’s the time to toss them in while it’s still warm!
Notes
- I often use extra virgin coconut oil, but every time I do, Tom comments that it tastes a bit like coconut. So if you’re not a fan of that subtle coconut flavor in your popcorn, go with refined coconut oil or another neutral-tasting option like avocado oil. Just make sure to choose an oil that can handle high heat without burning!
- If your pan starts to smoke, keep the lid on and turn off the heat immediately. Let it sit on the stovetop until the smoke stops. Whatever you do, don’t remove the lid or add water—this can cause the hot oil to splatter and may lead to serious burns or a kitchen fire. In addition to being a passionate home cook, I’m also a chemical engineer—trust me, you do not want to pour water on burning oil!
