Several years ago I shared how to make your own homemade microwave popcorn, but it’s been years since I’ve actually made it. We still don’t have a microwave, and I’m in no hurry to replace it because I honestly don’t really miss it…
Sure I can’t make popcorn in about 2-3 minutes anymore, but I’ll tell you a secret — this homemade popcorn made on the stovetop tastes waaayyyyyy better! In fact, I’d venture to say that it’s even better than movie theater popcorn, and it really doesn’t take that much longer.
All you need is a big pot with a lid + your favorite popcorn kernels, coconut oil, salt, and the magical, secret ingredient… clarified butter! Why clarified butter? Well, clarifying butter removes the milk solids and some of the water, leaving pure butterfat — which means your popcorn stays nice and crispy and doesn’t get that gross, gritty coating of milk solids.
You’re left with delicious, buttery popcorn, just like you’d get in a movie theater. Only better! Because you can choose your popcorn kernels (I choose organic because I’m not really into GMOs), and you can control the amount of salt and butter to get the perfect amount for your tastes.
Start by melting about two tablespoons of coconut oil over high heat in a big pot that has a lid. Add about 1/2 cup of popcorn kernels and swirl them around until they’re completely covered in the coconut oil. And don’t worry about your popcorn tasting like coconut — it just works well at high temperatures and finding good quality organic varieties is pretty easy.
This is probably a good time to mention that a lid = very important! You don’t want popping corn flying all over your kitchen.
Once you’ve swirled your popcorn kernels around in the melted coconut oil, sit the lid on top slightly askew to allow the steam to escape. It won’t take long to hear them start popping. Give the pan a shake every so often to keep the popcorn from sticking, but I’ve never had a problem with it.
Eventually, you’ll hear the popping start to slow down, and when it dies down to about every 3 seconds or so, turn the burner off. But don’t remove the lid just yet! Inevitably there will be a few stragglers that continue to pop, so wait a few minutes before removing it.
Now it’s time to drizzle the clarified butter over the top. I typically use about 1/4 cup, but you can use a little more or less depending on your tastes. You can also add salt to taste at this point, as well.
You can stir it all up with a spoon, or here’s my second secret tip that makes this the best homemade popcorn: put the lid back on the pot and shake it all around really well. This ensures that every kernel is deliciously buttery and salty!
I highly recommend making this yummy homemade popcorn for your next movie night at home. It’s a Friday night staple in our household!
- 2 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup clarified butter
- salt to taste
- Melt the coconut oil over high heat in a big pot that has a lid.
- Add the popcorn kernels and swirl them around until they’re completely covered in the coconut oil. Place the lid on top slightly askew to allow the steam to escape. Once the popcorn start popping, shake the pan every so often to keep the popcorn from sticking.
- When the popping slows down to about every three seconds, turn the burner off and let the pan sit until the popping ceases completely.
- Drizzle the clarified butter over the top and salt to taste. Then place the lid back on top tightly, and shake it up really well to coat everything.
- Serve warm.
Do you prefer just butter and salt on your popcorn, or do you top it off with something else? 17