Healthy Recipes Mealtimes Healthy Snack Recipes Healthy Popcorn Recipes How to Make Popcorn on the Stove 5.0 (1) Add your rating & review Popcorn is quite possibly the perfect snack—filling, crunchy, salty, healthy—and it’s a whole grain. Learn how to make popcorn on the stove in just a few steps. If you don’t have a saucepan with a lid, a Dutch oven works well. By Kimberly Holland Kimberly Holland Kimberly Holland is Southern Living magazine's digital food editor and a highly regarded content creator. She shares her knowledge on turkey basting, pizza making and random food facts for dozens of nationally known brands. EatingWell's Editorial Guidelines and Kristen Hartke Kristen Hartke Kristen Hartke is a veteran food journalist with more than 25 years of experience covering the culture of food, restaurants and cooking. She has also been a recipe developer and food stylist for more than 10 years. Kristen is a regular contributor to The Washington Post, and her writing and photography have also appeared in Better Homes & Gardens, NPR, Rachael Ray In Season and many other national and international publications. EatingWell's Editorial Guidelines Updated on October 24, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Getty Images Active Time: 10 mins Total Time: 10 mins Servings: 3 Nutrition Profile: No Added Sugar Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Jump to recipe Best Popcorn Seasonings to Try For vegan “cheesy bacon” popcorn, melt ¼ cup salted vegan butter and mix it with 1 cup finely chopped crispy shiitake “bacon” and ⅓ cup nutritional yeast.Create PB&J popcorn by mixing 1 to 2 tablespoons melted refined coconut oil with 1 cup crushed freeze-dried strawberries and 2 tablespoons peanut butter powder. Add salt to taste. Try brown butter–coconut popcorn: combine ¼ cup brown butter with ½ cup finely crushed coconut chips, 2 tablespoons light brown sugar and 1 teaspoon flaky sea salt. Make chocolate-chile popcorn by melting 2 tablespoons unsalted butter and ½ cup dark chocolate chips. Stir in 2 teaspoons ground chipotle chile (or to taste) and 1 teaspoon flaky sea salt.For herbed popcorn, drizzle 2 tablespoons extra-virgin olive oil over the freshly popped popcorn and toss it with 2 tablespoons herbes de Provence, 2 tablespoons grated Parmesan cheese and a pinch of flaky sea salt. Nutrition Notes Popcorn is a whole grain, making it a great choice when you want a snack. It is high in fiber, a key nutrient that may help with weight loss, support your gut health and more. Plus, popcorn also contains polyphenols, compounds that are linked to heart health and lowered cancer risk. Cook Mode (Keep screen awake) Ingredients ¼ cup high-heat oil, such as canola or vegetable 2 tablespoons popcorn kernels Directions Add ¼ cup oil to a heavy 5-quart saucepan with a lid. Heat the oil to the point of shimmering but not smoking. Casey Barber Add 2 or 3 popcorn kernels to the oil. If the kernels pop or spin, the oil is hot enough. If they don’t, wait for them to pop, then add the remaining 2 tablespoons kernels in a single layer on the pan’s bottom. Shake the pan to coat every kernel with oil. Return the pan to the heat. Casey Barber Put the pan lid on, leaving it slightly ajar so some steam can escape. Casey Barber Once you hear the first pop, shake the pan. Keep shaking until the popping stops, 2 to 3 minutes. Do not return the pan to the heat. Remove the lid, being careful to avoid the steam and heat as they escape. Casey Barber Add any desired seasonings (see above) and toss to coat. Pour the popcorn into a large bowl (the kernels may scorch if left in the hot pan). Casey Barber Nutrition Information Serving Size: about 1 cupCalories 198, Fat 19g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 7g, Total Sugars 0g, Added Sugars 0g, Protein 1g, Fiber 2g, Sodium 0mg, Potassium 21mg Frequently Asked Questions What is popcorn? Popcorn is made from the dried kernels of a particular kind of corn. These kernels resemble those you see on corn on the cob, but only a certain type of corn has the ability to pop when heated. Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull. The classic hull color is white or yellow, but popping-corn kernels can be red, black or any number of colors. When heated, a small bit of water in each kernel turns to steam. This steam creates immense pressure, and the kernel explodes. The hull is torn apart as the endosperm, which is primarily starch, turns into the puffed starch we know as popcorn. What’s the best oil for making popcorn? You need to use an oil that has a high smoke point. That’s because you will get the oil very hot before adding the kernels. You don’t want to burn the oil before you even get the kernels in the pan. High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower. Low-heat oils like olive oil, walnut oil and avocado oil are great for spraying or misting on the popcorn after the popping is finished for a bit of flavor. Just don’t use them to pop the kernels, or you risk a burned flavor. EatingWell.com, October 2024 Rate It Print