My husband Brian loves to snack. This is his recipe and he makes it a lot! Inevitably, no matter how much I tell myself that I’m not going to have any (because once I start, I can’t stop) I find my hand reaching across him into his bowl of popcorn. My hand does this on this own, I can’t control it. 😉
But first, Is homemade popcorn healthy?
Homemade Popcorn, made on the stovetop the old-fashioned way, is much healthier than microwaved popcorn- because of its simple ingredients. No artificial flavors or preservatives, and you can purchase organic, non-GMO corn.
You can season it the way you choose, and use whatever oil/butter you like, customizing it to your diet and preferences.
Ingredients in Stovetop Popcorn
Corn kernels: organic, non-gmo corn kernels are the healthiest!
Oil: high heat oil works best here- we prefer avocado oil or coconut oil.
Salt: use as much or as little as you like.
Popcorn seasonings: we get creative here and offer up a bunch of suggestions!
How to make homemade popcorn (step by step)
- Heat 1 tablespoon oil, over medium heat in a heavy-bottomed pot.
- Add 1/2 cup popcorn (in a single layer) and cover.
- When the kernels start popping, open the lid slightly for the steam to come out. This prevents chewy popcorn.
- Once the corn starts popping, shake the pot every 10 seconds, until the popping slows all the way down.
- Remove the lid and season!
Popcorn Seasoning
- Basic: Drizzle with olive oil and sprinkle with salt
- Smoky! Sprinkle with olive oil, salt, smoked paprika, granulated garlic and optional parmesan cheese.
- Japanese: Sprinkle with Furikake Seasoning
- Kick in the pants: Sprinkle with Cajun Seasoning
- Mellow yellow: Sprinkle with Curry Powder!
- Northwest: Toss with garlic and rosemary-infused butter
- Bombay Style: Toss with ghee and garam masala
- Middle East!: olive oil and zaatar.
- Dessert: Sugar and cinnamon
What to pop popcorn in?
How to store Popcorn
Make sure to let the popcorn cool all the way down before placing in a sealed container- trapped moisture can make popcorn chewy! I usually leave the lid cracked open.
Enjoy the stovetop popcorn friends and please share your favorite way to season these up!
Xoxo
More healthy snack recipes you may like:
- Rustic Seed Crackers
- Sourdough Crackers
- Vegan Energy Balls with Masala Spice
- How to Make Seed Bars
- Coconut Lime Pumpkin Seed Snacks
Stovetop Popcorn (and Popcorn Seasoning)
- Prep Time: 2
- Cook Time: 10
- Total Time: 12 minutes
- Yield: 6 cups
- Category: snacks
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Description
How to make homemade popcorn on the stovetop, with 7 different popcorn seasonings. Easy, healthy and full of flavor.
Ingredients
- 1/2 cup organic, non-GMO popcorn
- 1 tablespoon avocado oil or coconut oil
- salt to taste
- optional: olive oil or butter to taste
Instructions
In a heavy bottom pot, heat the oil on medium heat, add the popcorn (in a single layer) and cover.
Once popping begins, shake the pot occasionally, open the lid just slightly for steam to vent, and continue shaking until kernels, slow down their popping. Turn stove off, uncover and give a quick toss.
Season with olive oil and salt to taste.
Add any additional seasonings you like (see notes).
Notes
Popcorn Seasoning
- Basic: Drizzle with olive oil and sprinkle with salt
- Smoky! Sprinkle with olive oil, salt, smoked paprika, granulated garlic and optional parmesan cheese.
- Japanese: Sprinkle with Furikake Seasoning
- Kick in the pants: Sprinkle with Cajun Seasoning
- Mellow yellow: Sprinkle with Curry Powder!
- Northwest: Toss with garlic and rosemary-infused butter
- Bombay Style: Toss with ghee and garam masala
- Middle East!: olive oil and zaatar.
- Dessert: Sugar and cinnamon
Nutrition
- Serving Size: 1 ½ cups (unseasoned)
- Calories: 77
- Sugar: 0.1 g
- Sodium: 1 mg
- Fat: 3.9 g
- Saturated Fat: 2.9 g
- Carbohydrates: 9.3 g
- Fiber: 1.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg
We’ve been enjoying many of your recipes- including this popcorn! We like to add extra smoked paprika – so much flavor and no butter!
So glad you gave this a go!
I’m doing a round up of popcorn recipes for a blog post tomorrow (Oct. 31) at A Word From Aunt B (awordfromauntb(at)blogspot(dot) com) and would very much like to include this recipe, together with its title photo in my post. May I have permission to use the photo and like the recipe? Thank you.
Of course!
Thank you.
Is is it grated cheese or Kraft cheese?
grated parmesan or pecorino
i tried making this in my cast-iron Dutch oven because that’s what it looked like in your photo. I guess I should’ve just used a normal pot with lid because over half the popcorn is burnt black, and there are a lot of u popped kernels left. 🙁
Love it!
I am going to have to try this… it looks sooooo delicious!Kirsthttp://porcelainagaric.blogspot.co.uk