A healthy and savory treat everyone in your family will love!
If you know me, you know that popcorn is my favorite food. So you can only imagine how stoked I am to be sharing this recipe with you today! This perfectly-crafted Stove-top Popcorn is simple and delicious. You can dress it up or eat it plain-jane – either way you’re in for a sweet treat! Let’s get poppin’ 🍿
Hey there peeps! I want to start by saying, I love popcorn. Love, love love popcorn! I could probably eat it for every meal of the day and I’m not exaggerating. Stove-top is my favorite and I usually save it for Nick and I’s movie night on the weekend.
I’m not discriminatory though. I love pre-popped as well. Indian Valley. Boom Chicka Pop. You name it, I’ll eat it! (just not microwavable bags – that’s toix. Literally.)
Anyway, my grandma gave me her whirly pop a few years back and it’s probably the most used appliance in my kitchen 😉, so I figured it was time to share with the world the best stovetop popped popcorn.
What you need to make Stove-Top Popcorn
- popcorn kernels
- ghee (or coconut oil)
- salt
- nutritional yeast (optional)
Depending on the flavor you’re going for, you can either use Ghee or Coconut Oil. Ghee will make it taste more buttery, whereas Coconut Oil will give it more of an oil-y taste. Both are delicious!
If you haven’t heard of nutritional yeast, you’re missing out! It’s the bomb.com. Nutritional Yeast (also known as “nooch”) is loaded with vitamin B12, protein (there’s 3 grams in every tablespoon!!!) and low in fat and sodium. Plus it adds tons of flavor. I almost always put it on my popcorn (duh) and eggs. But you can also use it on veggies, pasta, in soup, really anything you want to add a cheesy flavor to. I use Bragg’s brand.
How to make Stove-Top Popcorn
Like I said, it’s as simple as 1,2, 3.
- Melt ¼ cup of Ghee or Coconut Oil in a large pot on the stove.
- Once melted, add ½ cup popcorn kernels and place a lid on top. Move the pot slightly back and forth on the burner to create motion.
- While kernels are popping, melt an additional ⅛ cup ghee in the microwave and once kernels are popped transfer popcorn to a large bowl, and add melted ghee, salt and nutritional yeast. Shake to mix!
The recipe makes one big bowl, so if you don’t eat it all (that’s usually not a problem I have 😉), you can store it in an airtight container for a few days, but it’s best to eat right away.
Want to fancy it up? Here are a few other combinations to try out.
Popcorn Seasonings
Cinnamon Sugar:
- 2 tablespoons ghee or coconut oil, melted
- 2 tablespoons coconut sugar
- 1 ½ teaspoons ground cinnamon
Pop popcorn first as directed, then spread on a baking sheet with parchment paper and drizzle the melted ghee or coconut oil on top and then sprinkle cinnamon sugar mixture over the popcorn and bake for an additional 6 – 8 mins at 350 degrees.
Parmesan & Herb:
- 2 tablespoons ghee, melted
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
Pop popcorn first as directed, then melt the ghee and drizzle over popcorn and then sprinkle the Parmesan herb mixture over the popcorn.
- • 1/4 cup ghee + 2 tablespoons
- • ½ cup popcorn kernels
- • nutritional yeast + salt
- Melt ¼ cup of Ghee or Coconut Oil in a large pot on the stove.
- Once melted, add ½ cup popcorn kernels and place a lid on top. Move the pot slightly back and forth on the burner to create motion.
- While kernels are popping, melt an additional 2 tablespoons ghee in the microwave and once kernels are popped transfer popcorn to a large bowl, and drizzle melted ghee, salt and nutritional yeast. Shake to mix and enjoy!