Stovetop Popcorn!

Homemade Popcorn? Why even bother when there is microwave popcorn or a hot-air popcorn? I remember as kid, the popcorn maker. Then off to college it was microwave popcorn. Well I have been popping popcorn like Grandma used to and let me tell you, it is EASY and pretty cool to watch. This is pretty basic monkey business here. Let's get started.


3 T of Canola, Peanut, or Grapeseed Oil **Olive Oil is a NO NO, the smoke point is too low!!**

1/3 C Popcorn Kernels (about 2 servings)

Salt to Taste (I use Kosher) -Optional-

Melted Butter to Taste -Optional-

At least a 3 Q Covered Sauce Pan

Toppings that make you Happy- Cheese, yeast flakes, cumin etc.


1. Pour Oil, sprinkle some of the Salt, and place 2-3 test Popcorn Kernels in the pan & heat over Medium High heat. Be sure to put on the lid.

2. Once the test Kernels pop, remove from the heat and quickly pour in the remaining Popcorn Kernels. Replace the lid.

3. Gently shake the Kernels in the oil for 20-30 seconds to "warm up" the kernels, THEN return to the burner with the LID SLIGHTLY ASKEW. This allows steam to escape & therefore drier popcorn!

4. The popping will begin quite soon. Gentle shake the pan as it fills to allow more kernels to pop. Once there are longer pauses between pops (10-15 seconds), remove the pan from the heat and pour YOUR popcorn in a bowl.

5. Melt the Butter in the still hot pan if you desire. Add your favorite toppings! We used to do Junior Mints back in school!

There you go! I told you a monkey could do it!