This stovetop popcorn recipes may be one of those ridiculously easy posts that you are embarrassed for me for posting. Humor me here, folks.
When I write my frugal meal plans, I include snacks as well in the printable pack. Almost every time I include stovetop popcorn. I have had several people over the years ask me how to make it on the stove, so I thought it was worth sharing.
It’s so easy, takes minimal time, is so inexpensive, and you can enjoy the popcorn without all the added junk that you find in your run of the mill microwave popcorn.
After you make your basic popcorn, you can customize it however your heart desires. You can sprinkle it with nutritional yeast to make it cheesy, add some soy free chocolate chips, nuts, and dried fruit for a variation of a trail mix, or make some sweet treats like caramel corn or marshmallow popcorn balls.
- 2-4 T. expeller pressed coconut oil
- 1/4- 1/2 cup popcorn
- sea salt
- Heat coconut oil over medium-high heat, enough to cover the entire bottom of a large pot.
- Put one popcorn kernel in the hot oil and wait for it to pop.
- When it pops, add a single layer of popcorn in your pot. For my pot, I added about 1/2 cup.
- Cover with a lid, but vent the lid so that steam can escape to prevent the popcorn from getting soggy.
- Shake back and forth when the popcorn starts to pop to prevent burning. If you have a glass top stove, do not shake.
- When popping slows, remove from heat and remove cover completely.
- Add sea salt to taste.