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Learn how to make the best Homemade Stovetop Popcorn!  Here’s an easy, healthy version of our favorite snack that can easily be made from scratch in just 15 minutes, with 3 flavorful variations! 
Learn the secret to making perfect homemade popcorn on the stovetop in just 15 minutes. Healthy, vegan and delicious!

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. 😉

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.

popcorn in a pot in a single layer

How do you make homemade popcorn (step by step)

  1. Heat 1 tablespoon coconut oil, over medium heat in a heavy-bottomed pot.
  2. Add 1/2 cup popcorn (in a single layer) and cover.
  3. When the kernels start popping, open the lid slightly for the steam to come out. This prevents chewy popcorn.
  4. Once the corn starts popping, shake the pot every 10 seconds, until the popping slows all the way down.
  5. Remove the lid and season!

seasoning homemade popcorn.

Ways to Season Popcorn!

This stove-top recipe for Garlic Parmesan Popcorn is addicting! Sprinkled with smoked paprika, its the perfect snack for movie night. |

What to pop popcorn in?

We use a heavy-bottomed pot or a dutch oven. If you want to get serious, the best poppers are the old-fashioned crank-style poppers like this one. They are easy to use and to clean, and within minutes make popcorn that is fluffy and crispy, not chewy. You only need to use only about one tablespoon of oil to make a full batch of popcorn so it’s also lower in fat than using a pot. If you want no fat, an air popper would be the way to go.


This stove-top recipe for Garlic Parmesan Popcorn is addicting! Sprinkled with smoked paprika, its the perfect snack for movie night. |

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.

Learn the secret to making perfect homemade popcorn on the stovetop in just 15 minutes. Healthy, vegan and delicious!


Enjoy the homemade popcorn friends and please share your favorite way to season these up!



More healthy snack recipes you may like:

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How to make homemade popcorn on the stove top

Homemade Stovetop Popcorn


How to make homemade popcorn on the stovetop. Easy, healthy and full of flavor.


Units Scale
  • 1/2 cup organic, non-GMO popcorn
  • 1 tablespoon coconut oil (or other high heat oil)

Optional seasonings: 

Or try these combinations:


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.

If adding parmesan, toss it in, then cover for a few minutes so it melts a bit. 🙂


  • 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

Keywords: homemade popcorn, popcorn on the stovetop, vegan popcorn, how to make stovetop popcorn, stovetop popcorn

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  1. We’ve been enjoying many of your recipes- including this popcorn! We like to add extra smoked paprika – so much flavor and no butter!

  2. 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.

  3. 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. 🙁

  4. I am going to have to try this… it looks sooooo delicious!


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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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