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How To Make Perfect Popcorn

Updated on March 30, 2014

Perfect Popcorn

Buttery, salty, or sweet. Who doesn't love a big bowl of popcorn on movie night or as a great any time snack. This versatile treat is low fat, high in fiber and comes in a ton of varieties from plain ol' white to hulless blue. Movie theater popcorn might be amazing but it is loaded with artificial flavors and drowning in fats and oils. You can make this tasty treat right at home on your stove top with only a fraction of the fat and all the delicious light, fluffy goodness.


5 stars from 1 rating of Perfect Popcorn

Get Your Stuff Together

  • 3 Tbsp Oil
  • 1/2 cup Popcorn Kernels
  • 1 Heavy Bottom Saucepan, At least 3 qts
  • Seasonings of your Choice

Make The Magic Happen

  1. Heat 3 tbsp of oil over medium-high heat.
  2. Add two or three kernels and cover the pan.
  3. Wait for all of your tester kernels to pop. Add 1/2 cup of popcorn to your hot oil and remove from heat for 30 seconds. This will heat all your kernels to almost ready to blow temperature and when they do start popping they will all pop at about the same time.
  4. Return the pan to the stove and shake gently. When the kernels begin to pop keep shaking to make sure none of them burn.
  5. When the popping slows to 2-3 seconds between pops, remove from the heat and empty popcorn into a large bowl.
  6. Top with your favorite toppings and enjoy!


  • Use coconut, grapeseed, or peanut oil. They have high smoke points and can tolerate the popping temperature with ease
  • Don't cover your pan with a lid. Instead use a wire mesh splatter shield to let the steam escape. Your popcorn will be lighter and crispier
  • Add salt or sugar to your oil before popping. The flavor will be evenly distributed over the popped kernels
  • Get creative with your toppings. Butter and salt are great but experiment with other tasty options. Cinnamon, sugar, Parmesan cheese, paprika, even chili powder


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    • someonewhoknows profile image

      someonewhoknows 3 years ago from south and west of canada,north of ohio

      Air poppers are great too! Personally I like the white corn variety because of the kernels have less of that hard core which gets stuck in your teeth and is not what I consider the edible part of the corn.

      After popping I like to add some oil to the popcorn and mix it in well before adding both curry powder and paprika - mix together well before adding a little salt. Extra virgin olive oil works well.