BEST Stovetop Popcorn Recipe
The perfect stovetop popcorn--fluffy, flavorful, and never burned! You can change up the seasoning to your liking, I love the tangy and spicy combination of za'atar, aleppo pepper, and lemon zest, but I've added more options for you in the notes. Don't forget to drizzle the popcorn with olive oil right when you take it off the stove, this will help the seasoning to stick to the popcorn rather than falling to the bottom of your bowl.
Servings: 12 cups
Ingredients
- 3 to 4 tablespoons extra virgin olive oil, more for later
- ½ cup corn kernels
- Kosher salt
- Seasoning of your choice, (I used 3 tablespoons Za'atar, 1 tablespoon Aleppo pepper, and Zest of 1 to 2 limes). More options in the notes.
Instructions
- Heat the oil in a large saucepan with 3 popcorn kernels over medium-high heat until shimmering. Watch for the kernels to pop, as soon as they do, the oil is ready (quickly remove the 3 popcorns, so they don’t burn).
- Add the rest of the popcorn kernels and cover the pan. Shake the pan to make sure the kernels are in one single layer. Cook, covered, over medium-high heat, listening for the kernels to all begin to pop, gently shake the pan back and forth a couple times. (It helps to keep a small opening at the top to allow for venting so the popcorn does not turn soggy).
- Once the popping has slowed down to one pop every few seconds, the popcorn is ready (it helps if your saucepan lid is glass like this one so you can see through).
- Remove the lid and transfer the popcorn to a large bowl. Immediately drizzle with a bit of extra virgin olive oil and season generously with Kosher salt and other seasonings of your choice (I used the za’atar, Aleppo, lime zest). Toss to combine. Taste and adjust seasonings to your liking. (More popcorn seasoning options in the notes).
Notes
- Use a heavy-bottomed pan for even cooking, and watch the oil carefully! Do not leave hot oil on the stovetop unattended.
- Other popcorn seasoning options: for something sweet, try cinnamon and brown sugar. For something savory or cheesy, try adding nutritional yeast.
- Make sure the oil is heated properly. This is why we test using 2 to 3 kernels before adding the rest of the kernels in. Once the test kernels pop, you’ll know your oil is the right temperature. Remove the few popped kernels so they don’t burn and add the rest of the kernels to the pan (you can also remove the test kernels).
- To prevent the popcorn from burning, shake the pan gently a few times while the popcorn is cooking.
- How to keep popcorn from getting soggy? When the kernels begin to pop vigorously, crack the lid open slightly so there is a little room for the steam to escape (my lid has a small hole at the top for venting).
- Leftovers: You can store leftover popcorn in an airtight container for up to 4 days. If you know you won't be using all the popcorn, season only what you'll be using so you can store the rest plain if you like. Fun fact, you can also freeze popcorn.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils (I used our Hojiblanca Spanish EVOO for this popcorn recipe) and spices (like the za'atar and Aleppo pepper used in this recipe).
Nutrition
Calories: 40.1kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 3.7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.6g | Sodium: 24.1mg | Potassium: 27.9mg | Fiber: 0.6g | Sugar: 0.3g | Vitamin A: 226.1IU | Vitamin C: 0.4mg | Calcium: 15.1mg | Iron: 1mg
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