Perfect Stovetop Popcorn (2024)

FAQs

What is the secret of perfect popcorn popping? ›

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

Stovetop Popcorn Tips

Allow pan to warm. The best popping temperature is between 400 and 460 degrees F. Oil burns at 500 degrees. If your oil starts to smoke, it's too hot.

Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop.

There isn't enough moisture in unpopped kernels to create the pressure, so they fail to burst and open. To make your popcorn pop better, try soaking the kernels in a bowl of water for 10 minutes and then draining them. Then, pop the kernels as usual.

One of the most critical factors is the moisture content of the kernels. As mentioned earlier, the moisture content should be just right to ensure optimal popping. Kernels that are too dry may not pop at all, while kernels that are too moist can result in a less desirable texture.

Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.

Kernels that have too much of oil slathered around them are difficult to pop and they end up being soggy. In order to avoid this from happening you can use two tablespoons of oil for half a cup of popcorn.

If the popped corn comes out flat or has a chewy texture, this means the kernels were too wet or had too high of a moisture content. If they lack pop or have lots of unpopped kernels (Old-Maids), the kernels are too dry and do not have enough moisture.

Flavor with butter and salt.

Pour half of the butter or ghee over the popcorn, cover, and shake the pot to coat. Pour the remaining butter or ghee over the popcorn and sprinkle with 1/4 teaspoon finely ground kosher salt, table salt, or popcorn salt. Cover again and shake. Serve immediately.

How to make popcorn better? ›

For savory popcorn: Olive oil, kosher salt, and nutritional yeast. Nutritional yeast is the perfect seasoning if you want cheesy flavor but also want vegan popcorn seasoning. For sweet popcorn: Olive oil, cinnamon, and a dash of brown sugar. This will satisfy your sweet cravings without making your teeth hurt!

2. Use walnut, avocado or extra virgin olive oils. Walnut, avocado or extra virgin olive oils are best when making popcorn on the stovetop.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

The reason why popcorn pops is the water trapped inside its kernel. If the kernel is heated to a high enough temperature, this water will transform into steam. Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel.