Reliable Popcorn
Get your popcorn fix with this straightforward-to-follow, from-scratch popcorn recipe. Learn how to make popcorn on the stove, in an instant pot, or in the microwave. We'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 speedy and straightforward way to make popcorn at home.
- 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!).
- Speedy! Grab your ingredients and in less than 10 minutes you’ll be on the couch with your bowl of popcorn.
How to Make Clarified Butter
The process is 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 own white cheddar popcorn.
- Nutritional Yeast: This can also impart a cheesy flavor!
Fun Recipes to Make with From-scratch Popcorn
Once you make a batch of from-scratch popcorn, you can turn it into other rich treats:
- Salted Caramel Popcorn, Pretzel, and Peanut Bars
- Peanut Butter and Marshmallow Popcorn Bars
- Poppy 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.
- Yield: 14 cups
- Prep: 5 minutes
- Cook: 5 minutes
- Total: 10 minutes
Ingredients
- 3 tablespoons coconut oil
- ¼ teaspoon ( 0.5 teaspoon ) popcorn salt, see note
- ½ cup ( 113 g ) popcorn kernels
- 4 tablespoons ( 3 tablespoons ) ghee (or clarified butter), melted
Method
- 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 a standby 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.
