How to Make the BEST Stovetop Popcorn (+7 Sweet & Savory Ways to Flavor It)

Share 0
Pinterest 0

Family movie night? Game night? After dinner treat? Try this simple and versatile recipe with flavor that really pops!

Learning how to make stovetop popcorn was one of those “Ah ha, why haven’t I always been doing it this way?” moments for me. If you’ve never popped your own popcorn before, it’s incredibly easy! The hardest part is keeping the lid on and trying not to sneak a bite! Once you try it, you’ll never want to microwave a bag of popcorn again.

A healthy snack with endless flavor combinations

Popcorn is chock-full of fiber, making it a filling snack without an abundance of refined carbs like most pretzels and crackers.

Don’t be tempted to add butter and salt. Instead, try some of these flavor combos, which can be eaten as a snack or made for dessert. Be sure to try out the different flavors to see which style hits a home run with your family!

How to Make the BEST Stovetop Popcorn (+7 Sweet & Savory Ways to Flavor It)

PRINT RECIPE
PIN RECIPE

Popcorn is chock-full of fiber, making it a filling snack without an abundance of refined carbs like most pretzels and crackers. If you’ve never popped your own popcorn before, it’s incredibly easy! Try some of these flavor combos, which can be eaten as a snack or made for dessert.

Ingredients

SCALE

  • 1x

  • 2x

  • 3x

Stovetop Popcorn:

  • 1 tablespoon butter or virgin coconut oil
  • 1/2 cup popcorn kernels
  • Medium-large pot with lid

Flavor Combos To Choose From:

Old Bay Popcorn:

  • 1 & 1/2 teaspoons Old Bay seasoning

Chili Chocolate Popcorn:

  • 1 tablespoon virgin coconut oil or extra virgin olive oil
  • 1 tablespoon water
  • 1/4 cup coconut palm sugar
  • 1 & 1/2 teaspoons cacao powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon Himalayan pink salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup dry roasted almonds

Rosemary Parmesan Popcorn:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rosemary , finely chopped
  • 1 teaspoon Himalayan pink salt
  • 1/4 cup fresh, finely grated Parmesan cheese

Cheddar Cheese Popcorn:

  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon Himalayan pink salt
  • 3 oz. freshly grated sharp white cheddar cheese

Dark Chocolate and Sea Salt Popcorn (Dessert Popcorn):

  • 1 tablespoon virgin coconut oil or extra virgin olive oil
  • 1 tablespoon water
  • 1/4 cup coconut palm sugar
  • 1 & 1/2 teaspoons cacao powder
  • 1/4 teaspoon Himalayan pink salt (sea salt)

Caramelized Cinnamon and Sugar Popcorn (Dessert Popcorn):

  • 1/4 cup coconut palm sugar
  • 1 tablespoon water
  • 1/4 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Himalayan pink salt
  • 1 tablespoon butter or virgin coconut oil

Instructions

How To Make Stovetop Popcorn:

  1. 1
    Heat medium-large pot over medium heat and add butter or oil. Once oil has melted, add popcorn kernels and shake so all kernels are lightly coated with oil. Cover with a tight-fitting lid. You will begin to hear the oil sizzle after about 2 minutes.
  2. 2
    Once kernels start popping, shake the pot occasionally (about every 30-60 seconds) so they don’t burn. Once popping has slowed to several seconds between pops (after approx. 5-6 minutes), remove pot from heat. Dump popcorn in a large bowl and coat with seasoning of choice.

Instructions For Each Flavor Combo:

Old Bay Popcorn:

  1. 1
    Pop popcorn as directed above.
  2. 2
    In a large bowl, immediately add Old Bay seasoning to popcorn and toss until it is well-coated. (You can use more or less seasoning, depending on your preferences.)

Chili Chocolate Popcorn:

  1. 1
    Line a baking sheet with parchment paper. Pop your popcorn as directed above. Spread popcorn on baking sheet.
  2. 2
    Heat all chili chocolate ingredients, except almonds, in medium saucepan over medium heat. Once sugar has dissolved, pour mixture over popcorn. Add almonds to popcorn. Toss popcorn to evenly coat. Bake in the oven at 300 degrees for 10-12 minutes, stirring mixture every 3 minutes. Remove from heat and allow to sit at room temperature until sugar coating cools slightly before enjoying.

Rosemary Parmesan Popcorn:

  1. 1
    Pop popcorn as directed above. In a large bowl, immediately drizzle olive oil over popcorn. Add rosemary, salt and parmesan cheese. Toss until popcorn is well-coated.

Cheddar Cheese Popcorn:

  1. 1
    Pop popcorn as directed above. In a large bowl, immediately toss popcorn with garlic powder, chili powder, salt and cheese until it is well-coated.

Dark Chocolate and Sea Salt Popcorn:

  1. 1
    Line a baking sheet with parchment paper.
  2. 2
    Pop your popcorn as directed above. Spread popcorn on baking sheet.
  3. 3
    Heat all ingredients, except salt, in a medium saucepan over medium heat. Once the sugar has dissolved, pour the mixture over the popcorn. Toss popcorn to evenly coat. Sprinkle sea salt on top. Bake in the oven at 300 degrees for 10-12 minutes, stirring the mixture every 3 minutes. Remove from heat and allow to sit at room temperature until sugar coating cools slightly before enjoying.

Caramelized Cinnamon and Sugar Popcorn:

  1. 1
    Line a baking sheet with parchment paper.
  2. 2
    Pop your popcorn as directed above. Spread popcorn on baking sheet.
  3. 3
    Heat cinnamon and sugar ingredients in medium saucepan over medium heat. Once sugar has dissolved, pour mixture over popcorn. Toss popcorn to evenly coat. Bake in the oven at 300 degrees for 10-12 minutes, stirring mixture every 3 minutes. Remove from heat and allow to sit at room temperature until sugar coating cools slightly before enjoying.

Notes

  • If your seasoning isn’t sticking, use an olive oil spray to mist your popcorn before sprinkling on your seasonings for flavor.
  • Always check for FfL-friendly ingredients.
  • We recommend organic ingredients when feasible.
Did You Make This Recipe?
Tag @fullforlifegal on Instagram and hashtag it #fullforlife
>
info@fullforlife.com
Get Started Now