How to Make the Most Delicious Popcorn Every Time

How to Make the Most Delicious Popcorn Every Time

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How to Make the Most Delicious Popcorn at Home

It's quite possibly the perfect snack—filling, crunchy, salty, healthy—and it's a whole grain. In this guide, learn how to make popcorn on the stove, in the microwave or in an air popper, plus how to add your own flavors.

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

Updated on December 9, 2021

Popcorn is a universally loved snack. It's nutty and crispy, and it pops up quickly when a craving strikes. It's also inexpensive, which makes it perfect for feeding a movie-night crowd.

Popcorn is incredibly easy to pop at home, with each cooking method resulting in slightly different flavors and textures. When you make your own homemade popcorn, you get to control the ingredients you use, which is ideal if you want to avoid the salt and additives that often accompany packaged microwaveable popcorn varieties.

Casey Barber

Try These: Healthy Popcorn Recipes

Keep in mind how popcorn pops up: a little goes a long way. Two tablespoons of unpopped kernels make about 3 1/2 to 4 cups of popped popcorn. That's one serving. If you have a crowd to feed, you may need to pop more, but it may be easier to pop in batches so you get the best results.

What's the Best Oil for Making Popcorn?

If you choose to pop your kernels on the stovetop, 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.

How to Make Popcorn on the Stove

This classic popcorn-cooking method requires oil, unlike the other methods, so your final result will have more calories even without adding any for flavor at the end. However, stovetop popcorn is still healthier and lighter than the kind you'll find at the movie theater, and you can choose the ingredients you use, which makes it healthier than most microwaveable kinds.

01

of 18

Step 1

Casey Barber

Add 1/4 cup high-heat oil (see above) to a heavy 5-quart saucepan with a lid. (A Dutch oven also works well for this method.) Heat the oil to the point of shimmering but not smoking.

02

of 18

Step 2

Casey Barber

Add two or three 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 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.

03

of 18

Step 3

Casey Barber

Put the pan lid on, leaving it slightly ajar so some steam can escape.

04

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Step 4

Casey Barber

Once you hear the first pop, shake the pan. Keep shaking for 2 to 3 minutes, or until the popping stops. Do not return the pan to the heat.

05

of 18

Step 5

Casey Barber

Remove the lid, being careful to avoid the steam and heat as they escape.

06

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Step 6

Casey Barber

Add flavorings and toss to coat. Pour into a large bowl. Do not let the popcorn stay in the hot pan; the kernels may scorch.

How to Cook Popcorn in the Microwave

The store-bought microwaveable popcorn bags are easy because they don't create a mess or dirty up any pans or appliances. You can re-create that familiar method without the chemicals or other ingredients you want to avoid. All you need is a brown paper bag and some popcorn kernels.

In a Paper Bag:

07

of 18

Step 1

Casey Barber

Measure 2 to 4 tablespoons of popcorn kernels, and pour them into a paper lunch bag.

08

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Step 2

Casey Barber

Fold the top of the bag down about 1 inch. Then fold it 2 more times. The extra folds will prevent the popcorn from popping out during heating, but the bag can still expand as the kernels burst.

09

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Step 3

Casey Barber

Place the bag in the microwave, and set it for 3 minutes on High. Do not leave the bag unattended. There is a small risk of burning if the bag overheats. Listen for the kernels to start popping. Once there is a pause of several seconds between pops, stop the microwave.

10

of 18

Step 4

Casey Barber

Slowly open the bag. Steam and heat will escape, so hold the bag away from you. Add any oil, butter or seasonings, and shake to coat the popcorn evenly.

In a Bowl:

If you don't have a stash of brown paper bags, you can also microwave popcorn in a large bowl with a makeshift lid made from a dinner plate.

11

of 18

Step 1

Casey Barber

Pour 2 to 4 tablespoons of kernels into a large microwave-safe bowl. Place the bowl in the microwave. Top with a large microwave-safe plate. Make sure the plate fits snugly. Loose-fitting plates will allow steam to escape, which may slow popping or prevent the kernels from popping.

12

of 18

Step 2

Casey Barber

Set the microwave for 3 minutes on High. Do not leave the bowl unattended.

13

of 18

Step 3

Casey Barber

Listen as the popcorn pops. When there is a pause of 2 to 3 seconds between pops, stop the microwave.

14

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Step 4

Casey Barber

Remove the bowl from the microwave carefully. Remove the lid, being careful to avoid the heat and steam. Add your desired flavorings, and stir or shake to coat the popcorn evenly.

How to Cook Popcorn with an Air Popper

The hot-air popper has been around for decades, and it's incredibly easy to use and effective at creating light, fluffy popcorn. Plus, you don't need to use oil to pop the kernels, which can help you save calories for a topping.

15

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Step 1

Casey Barber

Slide a large bowl under the popper's spout to catch the popcorn when it pours out.

16

of 18

Step 2

Casey Barber

Remove the top of the popper. Measure out 2 tablespoons of kernels, and pour them into the popper. Put the air popper's top in place.

17

of 18

Step 3

Casey Barber

Plug in the popcorn maker and switch it on (if necessary; some poppers start to heat up as soon as you plug them in). The machine will heat up and begin to pop the kernels. Carefully tilt the popcorn maker toward the bowl to empty out popped kernels if they don't come out of the spout easily.

18

of 18

Step 4

Casey Barber

When the popping slows, turn off (and/or unplug) the popcorn maker. Add oil, butter or preferred seasonings to the popcorn while it's still hot. Stir or toss to coat.

What Is Popcorn?

Popcorn is made from the dried kernels of a particular kind of corn. These kernels resemble the corn 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.

Is Popcorn Healthy?

Popcorn is an incredibly healthy snack. However, it can be prepared in ways that are less than healthful.

For example, 1 cup of air-popped popcorn has about 30 calories, 1 gram of fiber, 1 gram of protein and very little fat. But when you pop it in butter or oil you'll add calories. Every teaspoon of butter adds about 30 calories and a teaspoon of oil adds about 40 calories. Movie-theatre style popcorn can have lots of added calories in the form of buttery topping. Besides fat, popcorn is often flavored with salt. A little salt is fine, but don't go overboard.

Popcorn is also chock-full of polyphenols. These are compounds that have been linked to reduced rates of cancer, improved heart health and better blood circulation.

Popcorn is as healthy as you prepare it. Because you have control over the ingredients when you pop your own at home, you can make popcorn healthy and flavorful without adding too many calories or extra salt.

The Best Way to Flavor Popcorn

Don't add salt, spices or any other flavoring ingredients until after the kernels have popped. Some ingredients, like salt, may prevent kernels from popping properly. It's better to wait until after the popping is complete.

Plus, ingredients adhere better to hot, fluffy popcorn than they do to cold, hard kernels. This will maximize the amount of delicious flavor that reaches your mouth while you're snacking.

Try these flavor ideas: Cinnamon sugar or everything bagel seasoning.

How to Make Popcorn Balls

How to Make Caramel Popcorn

Popcorn vs. Pretzels: Which Is a Better Choice for a Low-Calorie Snack?

How to Shop for Healthy Popcorn

Is Popcorn Good for Weight Loss?

Watch How to Make DIY Microwave Popcorn 4 Ways:

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Perfect Stovetop Popcorn (5 Minutes!) - Minimalist Baker Recipes

Perfect Stovetop Popcorn (5 Minutes!) - Minimalist Baker Recipes

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Perfect Stovetop Popcorn (5 Minutes!)

GFVGVDFNSJump to Recipe

Confession time, friends. We’re no strangers to burnt popcorn (there are some pots that can testify), but failure can be the best teacher! We now know that with the right method, perfect stovetop popcorn is possible (every time!), and there’s nothing quite like it! It’s SO quick, undeniably snackable, and totally customizable! 

Make your next at-home movie night special with this homemade popcorn, ready in just 5 minutes with 1 pot and 3 ingredients! Let us show you how it’s done!

How to Cook Popcorn on the Stove

Start by heating a large pot over high heat. We like stainless steel because it’s lightweight and easy to transfer the popped popcorn, but nearly any large pot with a lid will do!

Once the pot is nice and hot, reduce the heat slightly and add your choice of oil (we like avocado, coconut, or olive oil). Next, add the dry popcorn kernels and a little bit of salt and shake the pot to coat evenly.

After about 10 seconds on the heat, you’ll start seeing the popcorn POP! That’s when it’s time to cover with a lid and start shaking every 10 seconds. And in about 1 minute, you’ll have a full pot of popcorn ready to dump in a bowl and season to your heart’s content.

What to Put on Popcorn

You can keep it plain with just some salt, or add nutritional yeast for plant-based “cheesiness” or dried rosemary and garlic powder for a savory, herby twist. You can also get creative with any of your favorite spices or seasoning blends!

We also have a sweet, chocolaty version in our cookbook if that’s what you’re craving!

Troubleshooting Tips for Stovetop Popcorn

The key to stovetop popcorn is getting the pot hot enough that the kernels start popping within about 10 seconds — but not so hot that the oil starts smoking right when you pour it in. You’re aiming for that Goldilocks sweet spot, and when you achieve it, stovetop popcorn will become your new best friend!

It’s easiest to work with a gas stovetop vs. electric because the temperature changes more quickly, but either one will do. With an electric stovetop, you may need to wait a little bit (after dropping from high to medium-high heat) for the temperature of the pan to decrease before adding the oil.

Did the kernels burn, but not all of them popped? This can mean the pan wasn’t hot enough when adding the kernels, causing the popcorn to sit in the pot/oil too long while you tried to get them all to pop. Try turning up the heat or giving the pan longer to warm up next time.

We can’t wait for you to join the homemade popcorn club! With this method it’s:Perfectly poppedQuick & easyCustomizableAffordable& SO snack-able!

Make it for at-home movie nights, kids’ snack trays, gatherings, and beyond!

More Savory Homemade Snacks

Crispy BBQ ChickpeasBaked Plantain Chips + Garlicky GuacamoleEasy Seed Crackers with Everything Bagel SeasoningHow to Make a Vegan “Charcuterie” Board

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Perfect Stovetop Popcorn (5 Minutes!)

PERFECT stovetop popcorn that’s quick, easy, and totally customizable. Just 5 minutes, 1 pot, and 3 ingredients required!

Author Minimalist Baker

Print

SAVE SAVED

5 from 5 votes

Prep Time 3 minutes minutesCook Time 2 minutes minutesTotal Time 5 minutes minutes

Servings 12 (cups popped)

Course SnackCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? Best when fresh

Cook ModePrevent your screen from going dark

IngredientsUS Customary – MetricPOPCORN1/2 cup dry popcorn kernels1 Tbsp oil of choice (avocado, coconut, or olive)1/2 tsp salt (plus more to taste)FLAVOR #1: "Cheesy" optional2 Tbsp nutritional yeastFLAVOR #2: "Garlic & Herb" optional2 tsp dried rosemary1/2 tsp garlic powder

InstructionsHeat a large pot (we prefer stainless steel) over high heat and ready a large bowl for serving. Once the pot is hot (test by sprinkling in some water — it should sizzle), reduce the heat slightly to medium-high and add 1 Tbsp (15 ml) oil. Immediately add 1/2 cup (120 g) popcorn kernels and a healthy pinch of salt. Using oven mitts, shake the pan back and forth to coat.Once the first couple of kernels start popping, cover with a lid and shake every 10 seconds to allow the unpopped kernels to settle to the bottom. Continue shaking every 10 seconds until the popping has mostly stopped, about 45-60 seconds. Transfer immediately to the large bowl and sprinkle with 1/2 tsp salt.Discard any burnt kernels — there shouldn’t be any, but if there are, that usually means the heat was too low or the popcorn was left on the stovetop too long.Enjoy as is or sprinkle with seasonings of choice. We like nutritional yeast or dried rosemary and garlic powder.Best served warm. Leftover cooled popcorn will keep in a sealed container for 2-3 days.

Video

Notes*Nutrition information is a rough estimate calculated with avocado oil and without seasonings other than salt.

Nutrition (1 of 12 servings)

Serving: 1 cup popped Calories: 48 Carbohydrates: 7.4 g Protein: 1.1 g Fat: 1.6 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 98 mg Potassium: 27 mg Fiber: 1.3 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0.6 mg Iron: 0.3 mgDid You Make This Recipe?Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!FacebookTwitterPin ItIf you love this recipe...

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Rachel says

December 15, 2022 at 12:29 pm

Hi there! I’ve made this popcorn twice on the stove. Both times the vast vast majority of the kernels only popped partially. The kernels are new so that can’t be the reason. Once I used extra version olive oil and then avocado oil. Do you ever have this issue? Do you know why? How do I make sure the kernels are fluffy and fully popped?

Reply

Support @ Minimalist Baker says

December 15, 2022 at 7:13 pm

Hi Rachel, it sounds like the pan isn’t hot enough when you’re adding the popcorn kernels. We’d suggest trying to add just 1 kernel initially to see if it pops within a few seconds. Then you can add the others. Hope that helps!

Reply

Kate says

October 19, 2022 at 8:29 pm

This was great! I’ve beens struggling for a while trying to learn how to make popcorn on the stove and these instructions were so straightforward and easy. I was suprised at how quick it went! The only thing I need to figure out is that my kernals did not all fully pop, so maybe I did not leave all of it in for long enough. Any suggestions to fully pop the kernals without burning everything?

Reply

Support @ Minimalist Baker says

October 19, 2022 at 8:41 pm

We’re so glad this method was helpful, Kate! Thank you for sharing your experience! It sounds like the pan may need to be a tad hotter before you add the kernels or they may just need another 10-15 seconds. Hope that helps!

Reply

Mary says

October 10, 2022 at 6:43 pm

Best popcorn. My grandma laughed when I asked her to pop some in the microwave…she got out a pan and a bit of oil and made it on top of her gas stove…boy, was that good! Never went back to the microwave again.

Reply

Support @ Minimalist Baker says

October 11, 2022 at 10:17 am

Love it! Thanks so much for the lovely review! xo

Reply

Krishna says

October 10, 2022 at 6:31 am

This is the first popcorn recipe I have tried that didn’t use lots of oil and worked as promised.

I made it in a small pressure cooker and it was delightful to open it after the popping stopped and find that it was filled to the top with fluffy popcorn.

It makes a lot so you might need two bowls as my largest bowl was not big enough.

Reply

Support @ Minimalist Baker says

October 10, 2022 at 12:58 pm

So glad you enjoyed, Krishna!

Reply

Mari says

October 7, 2022 at 9:55 pm

Perfect popcorn! I loved the recipe, we added vegan butter for family movie night. Thanks for the technique. In the recent past as in like last night, I heated the oil in the past and used the three kernel method and had to pick out burnt pieces. No more burnt popcorn in this house!

Reply

Support @ Minimalist Baker says

October 10, 2022 at 4:56 am

Whoop! We’re so glad to hear it, Mari. Thank you for sharing your experience! xo

Reply

Mary says

October 6, 2022 at 9:16 pm

I’ve been using a brown paper lunch bag with 1/4 C kernels in the microwave 3-4 min. Then pour melted butter, yeast, sea salt – sometimes chili pepper on top. Minimal mess, although nothing tastes as good as your method!!

Reply

Support @ Minimalist Baker says

October 7, 2022 at 10:17 am

Love it! Thanks for sharing, Mary!

Reply

Margie says

October 6, 2022 at 6:59 pm

I made this but my popped kernels were so small. What did I do wrong?

Reply

Support @ Minimalist Baker says

October 7, 2022 at 10:16 am

Hi Margie, were the kernels fully popped?

Reply

J says

October 6, 2022 at 2:54 pm

No need at all to shake…..I just add oil, popcorn, cover and wait till all popping noise stops…….perfect popcorn every time!

Reply

Dilushani says

October 6, 2022 at 2:51 pm

I know the oil helps a lot in this recipe but do you think it could be possible to make this oil free? Thanks

Reply

Support @ Minimalist Baker says

October 7, 2022 at 11:00 am

We don’t think it would work, but let us know if you try it!

Reply

Kat - the other 1 says

October 6, 2022 at 2:04 pm

In addition to nutritional yeast add taco seasoning and a little onion powder for taco popcorn, yum!

Or, just salt, cinnamon and sugar, or pumpkin pie spice in place of the cinnamon. Mmm!

Will have to find pot to try this on the stove. :)

Reply

Support @ Minimalist Baker says

October 6, 2022 at 2:35 pm

Yum, your variations sound delicious, Kat! Thank you for sharing!

Reply

Janet says

October 6, 2022 at 1:45 pm

I have a wonderful stove top popper called the Whirly Pop. It is very light weight and has a stirring mechanism inside. I follow your directions almost exactly. The one exception is that I put two or three kernels of corn in the hot oil and when one pops i figure the I add the rest of my popcorn, cover and stir. When the popping stops, I remove the pot from the heat immediately.

Reply

Support @ Minimalist Baker says

October 6, 2022 at 2:35 pm

Very cool! Thank you for sharing your method, Janet!

Reply

Susan Warder says

October 6, 2022 at 1:23 pm

I had successfully used a Whirly Pop for stovetop popcorn for years. I switched to an induction stove earlier this year. I have tried several stovetop methods with varying success. Hard to shake the pan since burner turns off. If you have access to induction burner, I would be interested in seeing if you can engineer consistently successful results stovetopping popcorn on it. Whirly Pop does make an induction compatible version but it is $$$. Trying not to addd more stuff. Thank you for all of your creative work.

Reply

Support @ Minimalist Baker says

October 6, 2022 at 2:34 pm

Hi Susan, thank you for the suggestion! We haven’t experimented with an induction oven, but we’ll add it to our requests list.

Reply

curt says

October 7, 2022 at 12:48 pm

Yeah, i was just going to jump in to say this doesn’t work well on an induction range since you have to pick the pot up so as not to scratch the glass, and then the heat stops. I love popcorn, and bought a small electric equivalent (i think) to what others are calling the whirly pop.

Am I late to the party realizing you can buy nutritional yeast fortified with B-12? My doctor suggested buying it b/c I have trouble sleeping, and apparently your body needs B-12 to make melatonin. Anyway, that’s what i sprinkle on popcorn now! Yum.

Reply

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Popcorn 101: Nutrition, Types, Benefits, Downsides - Nutrition Advance

Popcorn 101: Nutrition, Types, Benefits, Downsides - Nutrition Advance

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Popcorn 101: Nutrition, Types, Benefits, Downsides

Last updated: September 25, 2023 by Michael Joseph, MSc

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People usually imagine the sweet and oilyy popcorn from movie theaters when they think of popcorn.

However, popcorn can be reasonably nutritious, and in its unprocessed state, it is a whole grain.

This article looks at the nutritional properties of popcorn, the different types, and its potential benefits and downsides.

Table of contentsWhat Is Popcorn?What is the Best Type of Popcorn?Nutrition FactsDoes Popcorn Have Any Benefits?Does Popcorn Have Any Downsides?How To Improve the Taste of Air-Popped PopcornHow To Make Air-Popped Popcorn At HomeFinal Thoughts

What Is Popcorn?

Popcorn refers to the popped whole-grain kernels that grow on a variety of maize (also known as corn).

The plant that produces popcorn has the scientific name of Zea mays var. everta. For those unaware, this plant is different from other plants in the maize family that produce dent corn, sweet corn, and waxy corn (1).

When raw popcorn kernels are heated, they suddenly burst (or “pop”) and become many multiples larger in size.

The image below shows popcorn kernels before and after popping:

Whole grain kernels on the left side, and after popping on the right.

For those interested in why popcorn pops, there is a small amount of water content in the inner layers. The moisture generated from the water presses against the starchy walls until it explodes outward as the popcorn heats up. In other words, the popcorn turns inside out (2).

According to research, popcorn first became part of human diets almost 7000 years ago in South America (3).

In more recent times, popcorn exploded in popularity in the United States during the Great Depression due to its low expense (4).

Interestingly, popcorn used to be used as a popular breakfast cereal (served with milk) in the United States (5).

At present, it is mainly a snack that people enjoy while watching movies or sports events. Generally speaking, popcorn is popped by air or in oil, and there are some key differences between the two.

Key Point: Popcorn is a popular snack food that has been consumed for centuries. It is made by popping whole kernels of popcorn by heated air or in oil.

What is the Best Type of Popcorn?

The main two types of popcorn are air-popped and oil-popped.

There will be clear nutritional differences between them:

Oil-popping will increase the calorie and fat content of the popcorn.

By weight, it will also slightly decrease the carbohydrate, fiber, protein, and vitamin and mineral content.

Aside from homemade popcorn, buying ready popped store-bought varieties is also possible.

However, many packaged popcorn products contain large amounts of added sugar, salt, and oils, thus decreasing their nutritional value.

As a result, the most nutrient-rich form of popcorn is regular, air-popped popcorn.

Air-popped popcorn tends to be a reasonably good source of protein and provides a significant fiber source (6).

Nutrition Facts

Using data from the USDA’s FoodData Central database, below you can see the nutritional values for air-popped popcorn per 100 grams. All daily values have been calculated using the USDA data and the FDA’s published daily values (6, 7).

NameAmount% Daily Value (% DV)Calories385 kcalCarbohydrate77.5 g28% Fiber14.4 g51% Sugars0.87 gFat4.52 g6% Saturated Fat0.63 g3% Monounsaturated Fat0.95 g Polyunsaturated Fat2.31 g Omega-30.05 g Omega-62.25 gProtein12.9 g26%Nutrition Facts for Air-Popped Popcorn, Per 100g Weight

Vitamins

Niacin (B3): 14% of the daily value

Pantothenic acid (B5): 10% DV

Vitamin B6: 9% DV

Thiamin (B1): 9% DV

Riboflavin (B2): 6% DV

Folate: 8% DV

Choline: 4% DV

Vitamin A RAE*: 1% DV

Vitamin K: 1% DV

*RAE = retinol activity equivalents.

As we can see from these vitamin values, popcorn provides a moderate source of B vitamins.

Minerals

Magnesium: 34% DV

Phosphorus: 29% DV

Copper: 29% DV

Zinc: 28% DV

Iron: 18% DV

Potassium: 7% DV

Sodium: 7% DV

Calcium: 1% DV

Sodium: <1% DV

Popcorn provides significant levels of magnesium, phosphorus, copper, zinc, and iron.

Key Point: Popcorn is a rich source of fiber, moderately high in protein, and relatively low in fat. It provides a good amount of essential nutrients, particularly B vitamins and minerals.

Does Popcorn Have Any Benefits?

Popcorn may provide some benefits due to its nutritional and non-nutritive components.

Here is a summary of these potential benefits.

High In Fiber and Protein

Popcorn is high in fiber and protein, containing 14.4 grams and 12.9 grams, respectively, per 100 grams (6).

Both protein and fiber are thought to help enhance satiety, which refers to the feeling of fullness with no further desire to eat after a meal (7, 8).

Each also has its unique benefits, with protein being vital for growth and repair, building/maintaining lean body mass, and bone health (9).

Regarding fiber, higher intakes are also quite consistently associated with reduced cardiovascular and all-cause mortality (10).

Further, higher fiber intakes appear to correspond with a more health-supportive gut microbiome (11).

For more high-fiber and protein grains, see these barley and wheat germ guides.

Popcorn is a “Healthier” Snack Option and May Help With Satiety

If an individual is already eating enough food each day, adding popcorn to the diet isn’t going to help.

However, it can be a healthier snack option than other typical snack foods such as potato chips and other corn-based snacks like corn nuts.

Little steps rather than giant leaps are often the best way to improve our way of eating; substituting popcorn for potato chips is one such little step.

It has been studied too. For example, a 2012 human trial on satiety examined how popcorn compared to potato chips for short-term satiety impact and subsequent energy intake (12).

Interestingly, in thirty-five healthy adults, consuming six cups of popcorn (100 calories) led to greater satiety and lower energy intake at the next meal than one cup (150 calories) of potato chips.

Since popcorn is so light, it is easy to eat a significant volume of it for very few calories, which the above study suggests may help with appetite.

Key Point: Replacing snack foods like potato chips with popcorn can be a step in the right direction.

Gluten-Free

Like other grains such as buckwheat, fonio, and rice, all varieties of corn (including popcorn) are gluten-free.

This means that popcorn is suitable for people following gluten-free diets.

Popcorn Is a Rich Source of Polyphenols

Sometimes referred to as “antioxidants,” polyphenols are chemical compounds found in plant foods, and they are associated with health benefits (13, 14, 15).

Based on nine popcorn samples, the contents were 5.95 mg of polyphenols per gram on average. This is equivalent to 595 mg (or 0.59 grams) per 100 grams (16).

Surprisingly, the polyphenol content of popcorn compares favorably to the amounts in berries, which range from around 100 mg to 500 mg per 100 grams (17).

It is worth pointing out that despite the associations with health benefits, it is difficult to make definitive claims about the health effects of polyphenols.

One reason for this is that polyphenols have low bioavailability, and they are quickly metabolized. This makes it challenging to test for benefits in human trials (18).

However, it is currently thought that they are at least partly responsible for the benefits seen by higher intakes of fruit and vegetables. Nevertheless, more research is necessary to understand this topic better (19).

Key Point: Popcorn is a significant source of polyphenols, which may provide health benefits.

Does Popcorn Have Any Downsides?

Outside of uncommon corn allergies, there are no real downsides about popcorn other than the processing it sometimes undergoes.

As previously mentioned, many pre-packaged popcorn and movie theater popcorn products contain large amounts of added fat, salt, and sometimes sugary toppings.

The table below, using USDA data, shows just how much this processing can change the nutritional value of popcorn per 100 grams (6, 20, 21):

NameAir-popped PopcornMovie Theater PopcornSweetened Oil-Popped PopcornCalories385 kcal656 kcal464 kcalCarbohydrate77.5 g31.6 g67.9 gSugars0.87 g0.29 g28.6 gFiber14.4 g5.4 g7.1 gFat4.52 g58.8 g17.9 gSaturated0.63 g35.5 g3.57 gMonounsaturated 0.95 g11.7 gNot listedPolyunsaturated2.31 g8.45 gNot listedProtein12.9 g4.96 g7.14 gSodium162 mg756 mg643 mgNutritional comparison of air-popped popcorn, movie theater popcorn, and packaged sweetened and oil-popped popcorn

As we can see from the data in the table, air-popped popcorn is the healthiest choice of popcorn.

Movie theater popcorn contains significant amounts of calories, saturated fat, and approximately one-third of the recommended daily sodium intake (22).

Packaged and sweetened popcorn also contains large amounts of sugar, similarly high sodium content, and more calories.

Also, these more processed varieties of popcorn contain far lower amounts of fiber and protein than plain air-popped popcorn.

Key Point: If choosing a popcorn based on nutritional properties, it is clear that air-popped popcorn is the best option. It is lower in calories, fat, sugar, and sodium, yet it contains more fiber and protein.

How To Improve the Taste of Air-Popped Popcorn

There is one argument for more processed varieties of popcorn: they have more flavor due to all the additional ingredients.

However, it is relatively easy to flavor air-popped popcorn, and various seasonings work well.

Some of these include:

Cayenne pepper

Cheese powder

Cinammon

Cocoa powder

Curry powder

Garlic powder

Hot chocolate powder

Italian seasoning

Nutmeg

Nutritional yeast

Smoked paprika

Depending on personal preference, a small amount of sugar or salt may also help the popcorn taste better.

Time needed: 1 minuteJust follow these easy steps to make seasoned air-popped popcorn: Put the popcorn in a bag Add the air-popped popcorn while it is still hot. Add seasoning Sprinkle some of the preferred seasonings over the top of the popcorn. Shake Seal the bag, and then shake for 15 seconds to ensure the seasoning spreads over the popcorn evenly. Serve Enjoy!

Key Point: Depending on personal taste, there are numerous seasonings that work well with popcorn. Or be creative and try your own blend.

How To Make Air-Popped Popcorn At Home

Popping popcorn kernels at home may sound like a complicated process, but it is surprisingly easy to do.

The easiest way to do it is by using a microwave: first place the whole grain popcorn kernels in a paper bag, then fold and seal the top of the bag.

Then, put the bag in the microwave and turn on the power. You will soon start to hear the popcorn popping, but wait until the process seems to be slowing down, and then remove the bag from the microwave.

After removing, don’t open the bag until the popping finishes. The popcorn should now be ready!

Final Thoughts

Nutritionally, popcorn provides a good mixture of fiber, protein, B vitamins, several minerals, and polyphenols.

On the downside, packaged popcorn and popcorn sold at retail typically have a less-than-desirable nutrition profile, and they often contain excessive amounts of fat and salt.

All in all, popcorn can be a nutritious food when prepared in the right way. It can also be interesting to try different home-blended seasonings for various flavor experiences.

Alongside products such as whole wheat pasta, popcorn is also one of the easiest ways to consume more whole grains.

Related Posts22 Types of Whole Grains and Their Nutritional Values23 Types of Bread and Their Nutritional Properties5 Benefits of Fonio (and Full Nutrition Facts)Whole Wheat Pasta: Nutrition, Benefits, DownsidesWheat Germ 101: Nutrition Facts and Potential BenefitsWild Rice: Nutrition, Benefits, and Downsides9 Types of Rice and Their Nutritional ProfilesWhat Are Corn Nuts? A Nutritional GuideFacebook33TweetPin20Email3Print

Michael Joseph, MSc

Michael works as a nutrition educator in a community setting and holds a Master's Degree in Clinical Nutrition. He believes in providing reliable and objective nutritional information to allow informed decisions.

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How to Make Perfect Popcorn - Brown Eyed Baker

How to Make Perfect Popcorn - Brown Eyed Baker

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Home > Recipes > Appetizers & Snacks > How to Make Perfect Popcorn

How to Make Perfect Popcorn

by Michelle

March 24, 2021

Jump to Recipe

4.75 (8 ratings)

Get your popcorn fix with this easy-to-follow, homemade popcorn recipe. Learn how to make popcorn on the stove, in an instant pot, or in the microwave. I’ll teach you how to make movie theater popcorn at home with two “secret” ingredients and it’ll be ready in less than 10 minutes!

Why This Recipe Works

If you can’t get to the movie theater or you want to bring that movie theater experience home to you, this is a quick and easy way to make popcorn at home.

Super crisp popcorn. Using ghee guarantees that the popcorn doesn’t get soggy or stale-tasting.Movie theater-quality! If you have a huge soft spot for that big tub of popcorn, you are going to be in disbelief that you can make it at home. The combination of a couple of special ingredients helps make this happen (read below!).Quick! Grab your ingredients and in less than 10 minutes you’ll be on the couch with your bowl of popcorn.

Ingredients You’ll Need

Coconut Oil: This is the secret ingredient in movie theater popcorn – they pop their kernels in coconut oil! It has a high smoking point, which helps deliver that crisp popcorn and signature flavor. If you need a substitute, reach for vegetable, canola, or peanut oil.Popcorn Salt: This specialty ingredient is superfine, which enables it to be infused into each kernel. I use Morton’s Popcorn Salt in this recipe, but you can also make your own. Process kosher salt in your food processor until ultra-fine, then store it and label it as “popcorn salt”!Popcorn Kernels: There are so many options here – yellow, white, Amish; use your favorite!Ghee: Also known as clarified butter, water and milk solids have been removed, which is the key to keeping the popcorn from getting soggy! You can buy ghee at most stores now, but you can also make your own clarified butter at home! See below for instructions.

How to Make Clarified Butter

The process is super simple and doesn’t take long at all. Here’s how to do it:

Melt 1 pound of butter in a small saucepan over low heat, allowing it to simmer gently.Skim off any foam that rises to the surface and discard it.Place a fine-mesh sieve over a medium bowl.Line the sieve with cheesecloth, coffee filter, or two layers of paper towels.Strain the remaining melted butter through the filter into the bowl.Allow to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 months.

Stovetop Popcorn Directions

Melt oil: In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat.Add popcorn: Once melted, add 3 popcorn kernels. Once those three kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from heat for 30 seconds.

Cook popcorn: Return to medium heat. Leave the lid slightly ajar so steam can escape and shake occasionally while the popcorn pops. Remove the popcorn: Once you hear the popping slow to 2 or 3 seconds between pops, remove the pot from the heat and transfer the popcorn to a large serving bowl.

Heat the ghee: Add the ghee to the hot pot (no need to turn the heat back on), then once it’s melted, drizzle over the popcorn and toss to combine. Adjust flavor and enjoy: Taste and add more clarified butter or salt, if desired, then serve.

Alternative Cooking Methods to Make Popcorn

If you want to try some way other than the stove for cooking popcorn, here are a few different methods you can try!

Instant Pot

Turn the Instant Pot to Sauté, then click adjust once to make it hot.Heat for 2 to 3 minutes to heat the pot.Add the coconut oil and melt in the pot.Once melted add the salt and popcorn kernels and sauté for 1 minute to coat the kernels in the oil.Cover with a glass lid (you can use one from another pot) and cook for 5 minutes.After 5 minutes, cancel the sauté setting to turn off the pot and let sit 5 minutes. Remove from the pot and flavor with ghee or additional spices and seasonings.

Microwave

In a small bowl, mix melted coconut oil and the popcorn kernels.Pour the popcorn kernels into a small paper bag and season with salt.Fold the top of the bag over twice to seal.Cook in the microwave for 2½ minutes or until the popping slows down to about 2 seconds between pops.Carefully open the bag and pour the popcorn into a serving bowl.Top with melted ghee and additional seasonings.

Seasonings and Toppings

Once you’ve mastered how to make popcorn, the flavor possibilities are endless – sweet and savory alike. Here are a few fun flavors to try out!

Cinnamon-Sugar: For a sweet flavor.Ranch: Sprinkle some ranch on your fresh-popped popcorn.Smoky Spices: Try chili powder, cumin, paprika, or cayenne!Powdered Cheese: You can have your very own white cheddar popcorn.Nutritional Yeast: This can also impart a cheesy flavor!

Fun Recipes to Make with Homemade Popcorn

Once you make a batch of homemade popcorn, you can turn it into other delicious treats:

Salted Caramel Popcorn, Pretzel, and Peanut BarsPeanut Butter and Marshmallow Popcorn BarsPoppy Chow (Chocolate and Peanut Butter covered Popcorn)

Keep it Fresh

If you have any leftover popcorn (we rarely do!) and want to save it for a future snack, allow the popcorn to cool completely, then store it in an airtight container for 2 to 3 days.

More Favorite Salty Snacks

Nuts and BoltsHomemade Chex Mix RecipeSpicy Southern Cheese CrackersHomemade Cheez-Its Recipe

Learning how to make popcorn has never been easier! With directions for stovetop, instant pot, and the microwave you can quickly whip up a bowl of popcorn for your at-home movie nights!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

How to Make Popcorn

Yield: 14 cups

Prep Time: 5 minutes minsCook Time: 5 minutes minsTotal Time: 10 minutes mins

Perfectly salty, buttery, and crunchy this homemade popcorn recipe makes the ultimate bowl of popcorn.

4.75 (8 ratings)

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Ingredients3 tablespoons coconut oil¼ teaspoon (0.5 teaspoon) popcorn salt, see note½ cup (113 g) popcorn kernels4 tablespoons (3 tablespoons) ghee (or clarified butter), melted

Instructions In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat. Once melted, add 3 popcorn kernels. Once those kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from the heat for 30 seconds.Return to medium heat and, leaving the lid slightly ajar, shake occasionally while the popcorn pops. Once you hear the popping to slow to 2 or 3 seconds between pops, remove the pot from the heat and transfer the popcorn into a large serving bowl.Add the ghee to the hot pot (no need to turn the heat back on), then once it's melted, drizzle over the popcorn and toss to combine. Taste and add more salt, if desired, then serve.

Notes

Coconut Oil: This will impart the best taste and texture, but you can substitute vegetable oil, canola oil, or peanut oil.

Ghee: The key to keeping the popcorn crisp and not soggy! You can buy ghee at most stores now, but you can also make your own clarified butter (see post above for instructions).

Alternative Cooking Methods: See the post above for instructions on making popcorn in an InstantPot and the microwave.

Storage: Allow the popcorn to cool completely, then store in an airtight container for up to 3 days.

Calories: 85kcal, Carbohydrates: 4g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 11mg, Sodium: 42mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Calcium: 1mg, Iron: 1mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: SnackCuisine: American

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119 Comments on “How to Make Perfect Popcorn”

Query Beast —

October 15, 2022 @ 5:17 am

Reply

To make perfect popcorn, you’ll need:-1/2 cup of popcorn kernels-1/4 cup of vegetable oil-1/2 teaspoon of saltDirections:1. Preheat your oven to 400 degrees Fahrenheit.2. Add the popcorn kernels and vegetable oil to a large pot or Dutch oven, and stir to combine.3. Place the pot over high heat and bring to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.4. Allow the kernels to cook until they’ve all popped, shaking the pot occasionally to help them along. This should take about 5 minutes.5. Remove the lid and add the salt, stirring to combine. Serve immediately. Enjoy!

adam —

October 15, 2022 @ 5:19 am

Reply

To make perfect popcorn, you’ll need:-1/2 cup of popcorn kernels-1/4 cup of vegetable oil-1/2 teaspoon of saltDirections:1. Preheat your oven to 400 degrees Fahrenheit.2. Add the popcorn kernels and vegetable oil to a large pot or Dutch oven, and stir to combine.3. Place the pot over high heat and bring to a boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.4. Allow the kernels to cook until they’ve all popped, shaking the pot occasionally to help them along. This should take about 5 minutes.5. Remove the lid and add the salt, stirring to combine. Serve immediately. Enjoy!

Query Beast

hamsen —

January 21, 2022 @ 3:25 am

Reply

Is this something that can be done with an air popper or does it need to be cooked in coconut oil? Love your recipes BTW :* ꕥ https://saltedcaramelgirl.com/ ꕥ

Ronda Smirnova —

November 3, 2021 @ 12:49 pm

Reply

I wanted to leave a note and let you know that I have made this recipe at least 5 times now. It’s my go-to recipe and a great after school snack. What I love is that I don’t have to use a popcorn maker, just what I already have in the kitchen. I have to share this recipe with my subscribers at https://ulive.chat/ar/p. Thanks for the recipe!

Megan —

July 27, 2021 @ 11:45 pm

Reply

That’s really great recipe idea! I like theater popcorn and now so excited with this homemade popcorn idea! Currently, I have been working as a senior manager at this https://flirtymania.com/it/p site and help people with finding their desired people around the world. By the way, I hope my family members will enjoy this quick home made popcorn. Thanks for sharing.

Charle —

June 15, 2021 @ 9:33 am

Reply

Incredible popcorn recipe! I think the cinnamon-sugar was an incredible touch as it really offered a sweet flavor that my wife loved!

Hannah J Parrish —

June 11, 2021 @ 6:56 am

Reply

My mind is going WILD with excitement

Thanks a bunch !

Hannah

ꕥ https://goodhometime.com/ ꕥ

celeb networth —

March 26, 2021 @ 8:40 am

Reply

Definitely try this recipe! Thank you!

Juli —

March 24, 2021 @ 1:04 pm

Reply

Can this be done with an air popper or does it need that coconut oil to cook in?

Michelle —

March 24, 2021 @ 1:47 pm

Reply

If you have an actual air popper, you can use it and then use the ghee and salt for topping. I have not tried popping on the stove without oil and have read mixed results. Some say you absolutely need a nonstick pot, some say it works fine, some say the popcorn is smaller, that you get more unpopped kernels, etc. If you try it, let me know how it works!!

Brenda —

January 18, 2021 @ 10:23 am

Reply

I too love theater popcorn, but I think Target has the best all around popped corn. Sometimes I go to Target just for the popcorn, stroll around until I smell a fresh batch popping.  

Puspita Ayu —

February 1, 2020 @ 2:25 am

Reply

me and my friends really like how to make popcorn that has been given. Thank you very much, I hope this will be useful for all who want to make amazing popcorn

Juli —

September 27, 2016 @ 1:40 pm

Reply

Hi Michelle! I too LOVE homemade popcorn! I typically use my air popper and then do butter, salt and nutritional yeast. The problem that I seem to encounter every time is that it doesn’t take long before my popcorn is chewy! I hate that but I don’t know how to fix it! I’ve tried using less butter but that doesn’t seem to fix the problem! HELP!! :-l

sandylc —

February 1, 2015 @ 10:07 pm

Reply

I’ve been popping corn on the stove for many years. However, a couple of years ago, however, I discovered the Catamount glass microwave popper. Wow, what crisp and delicious popcorn it makes. I use peanut oil and white popcorn. Real butter and salt, too, of course! I’ve found that store-brand white popcorn kernels make better-tasting popcorn than the Orvilles and Amishes and blacks and reds and such.

Linda S —

January 30, 2021 @ 6:42 pm

Reply

Hello, May I ask which ( store-brand ) white popcorn kernels You used? Thank you!

appiah-nyamekye —

January 15, 2015 @ 2:25 pm

Reply

I’m just guessing how I will be able to prepare popcorn on my own and for my own consumption and enjoyment.

wendyworldy —

January 6, 2015 @ 4:11 am

Reply

Hmmm, this was listed under Healthy Recipes…but it’s got oil and butter in it. I wouldn’t think a dietitian would categorize that as “healthy”! Having said that, I love popcorn with butter and salt but make it with a hot air popper (no oil required). How much butter is applied would define how “healthy” it is I guess.

sandylc —

February 1, 2015 @ 9:59 pm

Reply

wendy, there is nothing wrong, healthwise, with fat! If a dietician doesn’t find a food that has fat in it to be healthy, then they are operating on old (mis)information.

Edward John George Gerety —

March 9, 2014 @ 8:34 pm

Reply

This was a great recipe. I haven’t done this in 30 years but it was fun watching my daughter’s eyes light up as each kernel came alive.

Thanks

Nigeria forum —

January 13, 2014 @ 8:38 am

Reply

this is a nice method, but I prefer the micro wave method.

stephanie barnes —

December 4, 2013 @ 4:54 pm

Reply

Hey i tried this popcorn and it turned out great, so easy too!

Jessica W —

October 21, 2013 @ 2:05 pm

Reply

No matter what I do, popcorn popper or stove top, the popcorn is stale like, not like the crunchy (Smartfood) popcorn. What am I doing wrong?

Bill —

August 25, 2013 @ 11:33 am

Reply

I use a heavy pot then some unrefined coconut oil, I top it off with spraying olive oil as a topping with a little salt garlic powder or Parmesan cheese

beth@fabulouswon —

July 6, 2013 @ 10:11 am

Reply

I buy the Amish kernels and they make for some good stuff. My brother in law used to work for a popcorn farmer and they always made the BEST batches as well. We don’t use butter in the end at all. All you need is salt. It’s wonderful.

ray —

April 21, 2013 @ 2:17 pm

Reply

i found rikenbacker corn to pop tough i prefer jolly time.i store it in the refrigerator to preserve the kernals pluse it makes for larger popcorn due to the heating of the moisture.i do use his poping oil and salt i agree corn popped on stove is better,2nd is jiffypop.the kids lik this because of the foil puffing up.

Christine @ 24 Carrot Kitchen —

April 9, 2013 @ 7:49 am

Reply

I wanted to leave a note and let you know that I have made this recipe at least 5 times now. It’s my go-to recipe and a great after school snack. What I love is that I don’t have to use a popcorn maker, just what I already have in the kitchen. Thanks for the recipe!

Alexandra @ Creative Simple Life —

March 1, 2013 @ 1:11 am

Reply

I’m intrigued that you add the salt and oil at the same time. I have always added the salt at the end but will have to try it this new way.

Nancy —

February 24, 2013 @ 11:27 am

Reply

I use a Hot Air Popcorn Popper. It pops without oil. Just add your favorite toppings after popping. I go my popper at Walmart a few years ago. The cost was between $10 – $15.

swiss —

January 13, 2013 @ 1:21 am

Reply

thanks – I hadn’t made popcorn in a long time and needed a refresher — other sites had overly complicated recipes and formulas — yours is simple and works great – thanks again!

Susan —

January 10, 2013 @ 10:28 am

Reply

Movie theaters used to use coconut oil for popping their popcorn, because it has the highest burn temp of any oil. But then coconut oil was falsely lumped in with “bad” oils and the theaters backed off of using it. Coconut oil is a healthy oil! We prefer white popcorn & here’s a tip: popcorn pops light and fluffy due to the water content of the kernel. To rejuvenate “old” popcorn kernels seal them in a Tupperware-type container with a tablespoon or two of water for a few days. Nutritional (brewer’s yeast) makes a great topping, use “Real Salt” brand salt from the health food store or high-end grocery stores (you can go to the “Real Salt” website to find a retailer near you, “Real Salt” is mined from ancient salt beds in Utah & tastes far superior to Morton Salt, plus it has micro-nutrients our bodies crave! Use only real butter, not margarine. Health food stores sell Frontier-brand white cheese powder, ask about a special order if it’s not in the bulk spices section. Lastly ENJOY knowing your snack is healthy for you! I purchase 25# bags of popcorn from my healthy food store, it’s organic & far more inexpensive than microwaved popcorn, or even 1# bags of kernels from the grocery store.

Michi I'Lundaria —

October 7, 2012 @ 5:27 pm

Reply

Omgz is this a bit of heaven! thank you for posting this! Wow, I just made this for the first time on the stove.. start to finish 10 minutes for that movie theatre popcorn that I just love!

Jen —

August 10, 2012 @ 3:28 pm

Reply

Thank you posting. I love popcorn! Working on my own FROM scratch recipes. Also I heard the MIcrowave popcorn has chemicals in bag that cause cancer.

Kim —

August 7, 2012 @ 3:36 pm

Reply

Popcorn is a favorite at our home. I have been aware of the health benefits of coconut oil, so I use it when ever I can to get it in our family diet. I tried it last time I made popcorn. It is awesome!

Crystal —

July 10, 2012 @ 10:12 am

Reply

Hi,

Just bought 2 popcorn makers from Walmart yesterday, one Rival air popper and one Salton Cinema non-stick electric popper. Both make fine popcorn without any butter or oil, and the Cinema popper had not even one unpopped kernel at the bottom. Now I wonder: how do I best get the salt in, and how much salt is best? It’s actually good without salt, too.

I will put the popcorn into plastic bags, to keep it for at least 1 to 2 weeks.

Thanks for you input,

Karen

Michelle —

July 24, 2012 @ 11:52 am

Reply

Hi Crystal, I just sprinkle salt on to taste after it is done popping, use however much you prefer!

Rod —

May 17, 2012 @ 1:28 pm

Reply

I only enjoy popcorn from the stove, as microwave popcorn is like eating crunchy paper. The kernels are really cheap and it makes any movie moment the real deal. I LOVE POPCORN!!!

Tom G —

April 3, 2012 @ 10:25 pm

Reply

Awesome post. Sometimes I use a skillet covered with foil and create some homemade jiffy pop.

Nicola (BelleNoirBride) —

March 24, 2012 @ 11:18 am

Reply

Just what I needed, thank-you! Heat was not high enough for my 1st batch, so tried again and the second batch was perfect!

Lori —

February 26, 2011 @ 3:31 pm

Reply

My family always made homemade popcorn as I was growing up. I was the one who always had to make it. I would stand at the stove and shake the pan till they no longer popped. I would have to make 2 or 3 batches because there was so many of us kids. We were a family of 8. I would poor it into a paper grocery bag. After each pan, I added about a 1/2 cup of butter and shook. Someone always came in and stole a big bowl of it, before the next pan was done. And I would repeat the process. I was at that stove forever as I remember. I would stop when they quit coming in and stealing the popcorn. It has been probably 20 years since I have made homemade popcorn. I recently went home to visit my family and found that my parents started growing popcorn. They gave me a bag to take home and try. YUM YUM!!

It is better than I remember. Microwave popcorn is no longer on my list of things to buy. I put in an order with the family and requested my own bushel of popcorn next year. Thanks for reminding me how to make it again. :)

merck —

February 22, 2011 @ 8:36 pm

Reply

From bacon drippings back to coconut oil. Just did my first attempt at stove top popcorn because my microwave busted this morning. Worked out fine, fluffy and tasty.

Extra virgin coconut oil in a ratio of 1:4 (oil to kernels). Everything popped in 3 minutes on my burner’s medium setting. Testing whether or not some of it will keep til tomorrow for my children’s’ school snack.

Would advise to not douse the popcorn with butter afterwards, though. A pinch of salt or nutritional yeast but not more oil O_o

pdraves —

January 13, 2011 @ 9:55 pm

Reply

Use bacon drippings for your oil…just try it. You won’t go back…

Kelli —

January 10, 2011 @ 8:16 pm

Reply

Here is my absolute fave way to eat popcorn now (and it’s healthy to boot!!)

1/3 cup popcorn kernels

melted coconut oil

salt

Brown paper lunch bag

Put the popcorn in a brown paper lunch bag. Fold the top over once or twice. Place in the microwave and nuke just until you hear the popping slow (don’t wait for it to stop popping or it will scorch).

Put the coconut oil in a bowl and microwave for 15-20 seconds to liquefy the coconut oil. Pour 1/2 the coconut oil over the popcorn, add salt and shake. Repeat process. Delish!!

foodlvr —

January 4, 2011 @ 2:48 pm

Reply

We love popcorn in this house (anyway my son and I do).

I used to buy Orville Redenbachers Movie Time Popcorn at Costco but stopped and started buying the Act III Natural Popcorn in single serving bags. My son did not like the change. So I went to Shop Rite and bought a box of 10 packages of Act III Buttered Popcorn. He likes that better. I used up the other stuff by making the oven caramel corn for the holidays and everyone loved it that way.

Thanks for the recipe. Looks good.

Sarah —

December 27, 2010 @ 4:38 pm

Reply

Thank you so much for this awesome recipe. Today is officially the last day I will ever eat or serve microwaved popcorn. Next I’m going to try the homemade cracker Jacks. ’twas my favorite as a child too and I can not wait!

McKenzi —

December 18, 2010 @ 4:16 pm

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Okay! I am JUST as obessessed with popcorn. I don’t do micro popcorn anymore because I know it’s not good for you and it just doesn’t give me the satisfaction that movie theatre popcorn does. I’ve tried all kinds of kernels. The answer is Orville Redenbacher kernels and oil butter and kosher salt. Generic popcorn kernels are tough and no good and regular butter makes the corn soggy! Put a good amount of popcorn oil on the bottom covering the kernels that cover the bottom and a good few pinches of salt. Turn on high, cover with lid (leave a little off for steam) and let it pop away. Remove when slowing down and transfer to lart bowl right away. After the butter oil and salt being in with the kernels you don’t have to do much else. Maybe top with a little more oil and salt and toss again. Absolutely delish and I don’t even like movie theatre popcorn now! It’s a must try! And my stove is electric!

Amanda —

August 28, 2010 @ 8:39 pm

Reply

Love it! I’ll have a big bowl please! :)

Michelle —

August 24, 2010 @ 6:15 pm

Reply

My favorite way to eat popcorn is with rosemary infused olive oil and lots of salt. So yummy!

Shannon W. —

August 12, 2010 @ 1:01 pm

Reply

HELP! I made some and it was too hard to eat. Any idea what I am doing wrong?

Otehlia Cassidy —

August 8, 2010 @ 11:16 pm

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I love pan-made popcorn. We had an air popper as a kid, but I like it cooked in the oil and salt. Sometimes I put a touch of chili powder on mine, and I’ve tried it with a bit of sugar, too, like kettle corn. I do have to shake mine a lot, but it’s kind of fun. You know, shake what your mama gave you!

Sandee —

August 7, 2010 @ 3:20 pm

Reply

My very favorite (not so healthy) popcorn is using bacon drippings with white popcorn, butter and seasoned salt. Throw a box of Milk Duds in there and I’m in heaven!

The Food Hunter —

August 5, 2010 @ 6:32 pm

Reply

I love making homemade popcorn. Not sure why you would use the microwave when this is so easy.

jenn —

August 5, 2010 @ 2:12 am

Reply

wow. so easy! for some reason i always thought “homemade” popcorn was so much more involved! i remember when my folks had one of those retro air popper machine things! (i’d like to say i’ve “upgraded” to a Hello Kitty popcorn maker – thankyouverymuch!) ;)

Bonnie —

August 5, 2010 @ 1:13 am

Reply

Ok, I’m embarrassed to admit that I forgot that once upon a time, a time before microwave popcorn hit the market, that this is the real way to make popcorn.

sana —

August 5, 2010 @ 12:47 am

Reply

This is how my mom has been making popcorn for us for years! I just take easier route and do the microwave thing :) I too love popcorn at the movies and my fav combo is a big tub of cheese and caramel mixed!! Caramel popcorn is to die for!!!

Cookin' Canuck —

August 4, 2010 @ 11:10 pm

Reply

I never think to make popcorn on the stove – what a fun activity this would be with the kids.

Heidi's Recipes —

August 4, 2010 @ 10:42 pm

Reply

Old Bay! Yummy! Plus it reminds me of Maryland!

which.chick —

August 4, 2010 @ 11:23 pm

Reply

I’m an Old Bay popcorn person, too. The microwave stuff tastes plastic to me and I don’t have a microwave at home anyway (would take up valuable countertop space plus also not sure what I’d use it for) so I make stovetop popcorn. I use lard for the oil part.

Fuji Mama —

August 4, 2010 @ 10:30 pm

Reply

LOVE this post! I’m a huge popcorn lover. I got in the habit of making air popped popcorn as a snack every afternoon during law school so that I would have something to sit and mindlessly snack on. Now a day doesn’t feel complete without popcorn in the afternoon. :) I’ve never tried making it in a pot like this (except for in one of those specialty whirlygig popcorn popping pot thingies). I’ll have to try! Thanks for the shoutout!

katie —

August 4, 2010 @ 5:16 pm

Reply

This all sounds great but I’m wondering if you have to have a gas stove to make stovetop popcorn? I have an electric stove and I’d love to try this if possible. Anyone know??

Michelle —

August 5, 2010 @ 2:17 pm

Reply

Hi Katie, Yep! You can make it on an electric stove!

life and kitchen —

August 4, 2010 @ 2:44 pm

Reply

Love popcorn. The only thing better than popcorn is popcorn treats with some sort of sweet gooey mess all over it. Sweet and salty is the best!

Mary —

August 4, 2010 @ 2:26 pm

Reply

I use 3 TBLS coconut oil to 1/2 C popcorn kernals and it taste exactly like movie thater popcorn. Not the healthiest treat but it is great for family night. Just makes sure you use real butter for the popped popcorn, margine contains water and will ruin the popcorn. ENJOY!

Sugar Mama —

August 4, 2010 @ 2:09 pm

Reply

In our house white kernels are the key… we are white popcorn lovers vs the yellow popcorn. Also, like someone else suggested, I love it popped with good extra virgin olive oil and a tad of Kosher salt.

We have a local popcorn store that sells salt & vinegar popcorn. AMAZING!

Also, I like to eat peanut butter m&m’s with my popcorn. Can’t wait for our next movie night!

Tracy —

August 4, 2010 @ 1:06 pm

Reply

This does look perfect! I am all about popcorn when I’m craving something salty.

Ebony —

August 4, 2010 @ 10:51 am

Reply

I love these type of posts that show how easy it is to make things at home. Most packaged popcorn are covered in a bunch of chemicals to mimic good old fashioned butter and salt. But nothing is better than the real thing. Thanks for this post, and for the pretty pics of popcorn.

Jenny Flake —

August 4, 2010 @ 10:04 am

Reply

LOVE homemade popcorn! Great step by step :)

Maria —

August 4, 2010 @ 10:04 am

Reply

Looks perfect to me! Great snack!

Lisa Rice —

August 4, 2010 @ 9:32 am

Reply

We too are popcorn fanatics at our house. We do not do the microwave stuff. We are also so snobby about our popcorn (ha!) that we prefer white popcorn over yellow. We have several seasonings that we do for popcorn but the most requested is a cajun seasoning. We add 1 t. crushed red pepper flakes, 1/2 t. garlic powder, 1/2 t. paprika, 1/4 t. onion powder and 1/4 t. thyme to 3 T. butter, oh and couple of shots of hot sauce to the mixture as well. My boys love this! I just prefer fresh minced garlic simmered in a little butter myself – sometimes adding freshly grated parmesan cheese.

Lisa @ 14 months to 50 —

August 4, 2010 @ 9:28 am

Reply

I agree with Heather, and this is from my childhood: You can use any size pan, just put in enough oil to just cover the bottom. Put in two kernels and wait for them to pop, then pour in just enough popcorn to cover the bottom of the pan in one layer. It starts to pop almost immediately. Occasionally pick up the pan from the flame and shake it to move uncooked kernels to the bottom. Keeps the popped popcorn from burning and sticking. Voila!

If you aren’t vegan, I’ve used real shredded parmesan for a topping. It’s decadent.

I’ve popped mine in olive oil, too.

Heather —

August 4, 2010 @ 8:08 am

Reply

Interesting. My method is put 3 tbsp of oil in pan and 2 kernels of popcorn. Heat on high until the 2 kernels pop, then add the 1/2 cup of popcorn, cook etc. I find if you don’t heat the oil up first the kernels don’t pop correctly as the oil need to be hot, hot, hot to pop the kernels.

Jean —

August 4, 2010 @ 2:07 am

Reply

My husband LOVES popcorn. I think it’s the single biggest reason we go to the movies so much. We have to use an air popper at home to make it ourselves but I bet your method eliminates the problem of unpopped kernels. I’ll only eat popcorn with a brewers yeast/garlic/paprika topping but with that, I could eat tons!

Thanks for sharing the way you make yours. :-)

Betty —

August 4, 2010 @ 1:19 am

Reply

We eschew microwave popcorn as well- just as easy to make it on the stove. (Except you have to wash the pot.) Our housekeeper at the school where I teach used to make us popcorn every day at 10:30, our morning break time. The smell would waft through the school and anyone that didn’t have recess duty would be drawn to the lounge for their daily “fix.” Ever since she retired, others have tried but have never matched her delicious popcorn. (It could be because she wasn’t afraid to use lots of butter and salt.)

Kristen —

August 3, 2010 @ 11:09 pm

Reply

Someone asked about sweet popcorn here is what we do (too regularly!)

1/4 cup vegetable or canola oil

1/4 cup sugar

1/3 cup unpopped popcorn

Place oil and 3 kernels of popcorn into a large covered pan. Heat on medium-high heat until the 3 kernels pop. When the 3 kernels pop place sugar and popcorn into the pan. Stir quickly and return cover to pan. Alternate between setting on the burner and shaking for 3 seconds until popping slows. Pour into large bowl and salt to taste.

YUM! We love kettle corn in our house! I think each of us could easily go through a batch!

Linda —

January 2, 2014 @ 11:55 am

Reply

I haven’t made the Kettle Corn, but this is how I have made my regular popcorn for years…..by putting the oil in the heavy pan along with 3-4 kernel of corn. When they pop then add the rest of the popcorn. I have a good heavy pan, so I seldom shake the corn. As long as you pour our out the popped corn when it stops popping you will never have burned corn. I then sprinkle salt and melted butter on it…stir and add more and stir again. I will try your Kettle Corn.

Lynn —

August 3, 2010 @ 9:31 pm

Reply

Yum! There is a movie theater near my house that has a self serve butter dispenser. Let me tell you I have gone seriously overboard on the butter!

MadeWithPink.com —

August 3, 2010 @ 9:13 pm

Reply

Don’t you just LOVE popcorn! I agree with you on the cancerous cehmicals in the microwave stuff. Supposedly there’s something in the lining of the bags. Funny you’ve also made popcorn this week. I made some caramel honeycomb popcorn last week (you can see it here: http://www.madewithpink.com/2010/07/caramel-honeycomb-popcorn-crunchie.html ) and I’ve seen a few other bloggers do popcorn recently as well. It’s very popular at the moment! Hmm, now I’m hungry!

Sarah —

August 3, 2010 @ 8:24 pm

Reply

The ‘popcorn’ oil is pretty good (we combine the oil with a ranch packet and tumble pretzels in it-delish!) But I’ve heard that coconut oil is really the key to over the top popcorn…let me know if anyone else has heard/tried this.

Suzanne —

March 25, 2011 @ 3:11 pm

Reply

I use coconut oil to pop on the stove. My son is allergic to milk so no butter – this tastes great! I never have added the salt while popping I have to try that. I use to have microwave popcorn all the time until I started reading about the dangers of it so we have stopped.

Christine —

August 4, 2012 @ 8:10 pm

Reply

I have been using coconut oil also for popping popcorn. I also use WHITE Popcorn mixed with the Yellow Popcorn which makes a nice crunchier mix because of the WHITE Popcorn! WinCo carries the White in the bulk section and you can find a jar or bag of JollyTime White Popcorn in the grocery stores! You’ll never want to be without it once you try it! Keep the kernels in the freezer to preserve the moisture in the kernel which makes it “Pop”! That’s why “Old” popcorn won’t pop, the moisture is gone!! Happy Popping!

Belinda @zomppa —

August 3, 2010 @ 7:42 pm

Reply

Just pop in to the movie!

Ad K. —

August 3, 2010 @ 7:00 pm

Reply

We make popcorn on the stovetop or with our hot air popper. When we use the hot air popper we let it go straight into a paper bag then pour melted butter over it and while shaking the bag we salt it. YUM! The perfect movie snack.

marla {family fresh cooking} —

August 3, 2010 @ 6:46 pm

Reply

This is exactly how my folks used to make popcorn when I was a kid. This beats the heck out of overly processed microwave popcorn.

Foodlvr —

August 3, 2010 @ 6:20 pm

Reply

I make it a bit diifferent. Put a fire under a heavy pot. Once it is hot, add 1 kernel, cover. When it pops, add the remaining 1/4 cup of kernels. Cover, remove from heat for 30 seconds exactly, then put it back on the heat and start shaking the pot. Then the kernels pop all by themselves. Make sure the cover is on. Stay right there (no testing or emailing) and when it stops, or sounds like it is, add the butter and cover. Take off the heat. Shake the pot (holding the cover), and when it stops popping remove the cover, pour into a big bowl and attack. Works every time and almost all the kernels will pop. I also add the salt in with the oil in the beginning.

Shirley —

August 3, 2010 @ 5:55 pm

Reply

We don’t even eat microwave popcorn anymore, this way tastes much better! And I think your choice of canola oil over peanut is healthier anyway. :)

MH —

August 3, 2010 @ 4:25 pm

Reply

My family owns a microwave popcorn manufacturing company. The chemicals in the microwave popcorn do not cause cancer as some suspect. Flavor companies used to make their “butter flavors” more buttery by adding diacetyl, which is a natural component of real butter. Diacetyl maybe harmful to lungs a very high levels, like if you worked around this flavor everyday without sufficent ventilation. Flavor companies are going away from adding diacetyl to their flavors, to ensure consumer safety. Microwave popcorn is moving toward what consumers really want, which is a healthy & natural snack. :)

Also, I do love popcorn made the old-fashioned way. Try corn oil or coconut oil for a yummy pop too.

Maggie —

August 3, 2010 @ 4:21 pm

Reply

Funny, it never occurred to me to add the salt to the oil. I always wait until it’s popped. And Kate, I agree with you! I have to shake my pan too.

And the best way to add the butter and salt is:

1 – Put the popcorn in a really large bowl (I use a large wooden salad bowl)

2 – Pour about 1/2 of the butter, sprinkle some salt, then TOSS it like you’re flipping a pancake

3 – Then pour the rest of the butter, salt it some more, then do another toss.

Add more butter if necessary, which is always good.

bridget {bake at 350} —

August 3, 2010 @ 3:38 pm

Reply

You are SO right! Stove-popped popcorn is the BEST! My dad used to make popcorn almost every night…and still does. He would get the BIG bowl and he’d scoop out a small bowl or two for us! ;)

I’ve never added salt to my oil, so I’ll have to try that. I always throw 2 kernels in with the oil, when those pop, I throw in the rest and cover with the “vented” lid and start shaking. I read to do that somewhere and now I can’t remember the reason why! LOL!

Thanks for posting about popcorn!!! I’m thinking it will be our afternoon snack!

Camila —

August 3, 2010 @ 2:49 pm

Reply

Oh, you use a regular pan…interesting. Do you know how to make sweet popcorn?

Diane —

August 4, 2010 @ 12:27 pm

Reply

It’s not hard…just Google “homemade kettle corn” and you will soon be popping!

Michelle —

August 5, 2010 @ 2:00 pm

Reply

Hi Camila,

I have never made sweet popcorn, but there were a couple of commenters who left “recipes” for sweet or kettle corn, be sure to check them out!

Heather I. —

August 3, 2010 @ 1:49 pm

Reply

Definitely a sweet topping, like cinnamon & sugar. But, cheese or just good ol’ butter sounds good, too!

Popcorn on the stove is a lost treasure…thanks for bringing it back!

Deb —

August 3, 2010 @ 1:37 pm

Reply

We are big popcorn fanatics at our house. We have a Whirley pop which makes great popcorn and kettle corn too. Although I am still trying to get my kettle corn to taste like fair kettle corn-that cast iron pot must be the difference.

We also have a Nordicware microwave popcorn bowl. There is a 3-4 minute pop time and the popcorn is ready in the bowl for the toppings. You can make it air pop or with oil.

Breck —

August 3, 2010 @ 1:24 pm

Reply

My family ONLY makes popcorn on the stove… the microwave stuff doesn’t seem to have much flavor to me. The best toppings are brewer’s yeast (I know it’s weird, but trust me) and garlic salt. Sooooo good–I could eat a whole bowl for dinner.

Me —

November 29, 2010 @ 3:19 pm

Reply

You probably meant nutritional yeast.

Megan —

August 3, 2010 @ 1:09 pm

Reply

I have a Whirley-Pop that I use to make popcorn alllll of the time. I can’t remember the last time I had microwave popcorn. Also, try popping the corn in 4-5 tablespoons of olive oil instead of vegetable oil. The flavor is lovely and no butter is needed! (And as my husband says, I am at total butterton!)

Sues —

August 3, 2010 @ 1:04 pm

Reply

So simple and perfect! I have a movie popcorn obsession too :)

I love sprinkling parmesan cheese and garlic salt on my popcorn!

Robyn —

August 3, 2010 @ 12:36 pm

Reply

i agree that fountain drinks and popcorn complete the movie-going experience. at the movie theatres here (toronto) they also sell little packets of seasonings you can sprinkle on top – my favourite is white cheddar. but i have to say i hate microwave popcorn after eating so much of it in university. so obviously now i have to try this method!

osaz —

March 27, 2012 @ 7:05 pm

Reply

good Robyn,like your comment on the topic.Like to meet you

Kim (Liv Life) —

August 3, 2010 @ 11:58 am

Reply

I am not a popcorn fan… that being said, my family loves it! With a microwave on the fritz, we purchased my husband something called a “Whirly Pop” from Amazon last Christmas and it has been used almost daily since! We found Orville’s popcorn to be stale 3 times and have stuck with the regular ole cheaper bag of store brand!

Lacey - A Sweet Pea Chef —

August 3, 2010 @ 10:43 am

Reply

I love popcorn too but I always pass it up at the movies cuz it’s so expensive. I haven’t made popcorn on the stove in years. Thanks for the remixer for how to make it! Sounds yummy!

Kate —

August 3, 2010 @ 10:29 am

Reply

Don’t you have to shake the pan continually while the kernels heat up? Wouldn’t they scorch and burn if you don’t? I make popcorn on the stove all the time and if I don’t shake the pan, I get burnt popcorn. I am a popcorn fanatic also, and can polish off an entire bowl by myself at any time.

Shirley —

August 3, 2010 @ 5:58 pm

Reply

Maybe it depends on the type of pan/pot you use? I use a heavy-bottomed stainless steel pot and never bother shaking it when I’m popping corn. No burning.

Diane —

August 4, 2010 @ 12:18 pm

Yes, it’s the heavy-bottomed pan that’s the secret. I’ve done it both ways, and was delighted to find that if I use the right pan, I don’t need to shake it at all. I don’t know exactly how thick it is, but if you pick it up and feel lots of weight in the bottom, it’s probably fine.

Krystle Thorn —

August 3, 2010 @ 10:19 am

Reply

How fun! I havent ever made popcorn this way! But looks so easy and delicious!

Sarah —

August 3, 2010 @ 9:51 am

Reply

Brought to you by ConAgra foods, lol.

Tina from PA —

August 3, 2010 @ 9:29 am

Reply

Love some good popcorn!! Remember the T.V Time popcorn (you may be too young ) it had popcorn on one side and a buttery oil on the other , it was made on the stove ,a blast from my past!

April —

August 3, 2010 @ 9:08 am

Reply

My family has an old air popper that is awesome. :) Watching it pop out of the popper was always just as fun as eating it! Maybe I’ll try the old-fashioned way just for fun.

Michelle —

August 3, 2010 @ 8:22 am

Reply

I am obsessed with making my own popcorn. The bagged stuff from the grocery store just doesn’t compare, plus who needs all those mystery ingredients in the store-bought version?

I haven’t done the stovetop method in a long time but I find it pretty easy (and less stuff to clean) when I put 2 T of kernels in a small brown lunch bag, fold the top closed, then put it on the “popcorn” setting on my microwave.

And my favorite popcorn topping/flavoring by far? Nutritional yeast – healthy, tastes like cheese, and so delicious!

kathy —

January 14, 2013 @ 5:35 pm

Reply

I just put some popcorn into a brown paper-bag and put it in the microwave. Since I don’t have a popcorn setting on my microwave, I turned the microwave on high for 3 minutes. Only 1/3 of the popcorn popped. Therefore, after eating the popped kernels, I put the un-popped kernels back into the microwave for an additional 2 minutes. After 30 seconds of popping, the bag caught fire, engulfing most of the interior microwave, damaging the microwave’s plastic interior. It was scary.

Tami —

August 3, 2010 @ 8:20 am

Reply

add some of this to your popcorn and it tastes much better than Smartfood

http://www.kingarthurflour.com/shop/items/vermont-cheese-powder-8-oz

Eliana —

August 3, 2010 @ 7:28 am

Reply

My husband is obsesses with popcorn and we make it at home all the time. Love how easy it is to make and made from scratch tastes much better than microwave to us.

Thanks for your lovely comment on my fundraising post and for your support. I will think of you and your family when my training gets tougher and I need that extra push to get me through the last few miles of the race.

Amy K —

August 3, 2010 @ 7:13 am

Reply

This looks yummy! Our family loves any kind of popcorn (buttered, salted, cheese, caramel, ANY). On occasion, popcorn….it’s what’s for dinner!

Jessica @ Jessiker Bakes —

August 3, 2010 @ 3:16 am

Reply

Very cool!

meagan —

August 3, 2010 @ 3:02 am

Reply

Good olive oil is the best topping. with a little salt and pepper. Every butter fan who I’ve introduced olive oil popcorn to has converted.

Lisa Rice —

August 8, 2010 @ 11:35 pm

Reply

Do you pop the popcorn in the olive oil over the stove in the method mentioned above or do you just poor it over the popcorn life if you have used an air popper?

Leslie —

August 3, 2010 @ 12:53 am

Reply

For Christmas last year, Jeff got me this pop corn popper. I eat like a bowl of popcorn a day. It has a stiff wire that twirls around the popcorn, so it is not sitting on the surface burrning. After it is done you unplug it and turn it upside down and the lid of the machine is the bowl!

Creatively Domestic —

August 3, 2010 @ 2:30 pm

Reply

We do the exact same thing! There is nothing like popcorn at 9 PM in front of the TV watching House, Grey Anatomy, or whatever else is on.

Shah —

January 7, 2013 @ 1:58 am

Yeah, as a kid I love eating popcorn. my favourite snack.

I used to watch my mum doing it. making popcorn on a big pan with a lid.

Now with this recipe it’s just going down to memory lane!!

AndrewR —

April 26, 2012 @ 9:52 am

Reply

Leslie, what is the brand name & model of your popcorn maker? I am on a quest to buy the best popcorn maker available!

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Choose / Play

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Enlarge Covers

CTRL+-

Reduce Covers

CTRL+F

Search

 TAB 

Toggle Movies / TV shows

SHIFT

Open / Close Side menu

Esc

Close

Q

Toggle Quality

V

Mark as watched

T

Watch trailer

INSERT/F

Add to bookmarks

B

Go to bookmarks

F5

Reload Interface