Marianne Martinez
Popping popcorn in a pan is a quick and easy way to make a tasty snack. It is also a healthier alternative to microwave popcorn, which often comes in bags coated with perfluorooctanoic acid (PFOA), a toxic substance that can cause health problems. With a pot and a little oil, you can turn a scoop of kernels into a big batch of warm, crispy, and delicious popcorn in less than 5 minutes. This guide will teach you how to pop popcorn in a pan, ensuring that nearly all of the kernels pop and nothing burns.
| Characteristics | Values |
|---|---|
| Type of pan | Stainless steel pot with a lid |
| Type of oil | Coconut, canola, corn, avocado, grapeseed, vegetable, hazelnut |
| Amount of oil | Enough to coat the bottom of the pan |
| Heat | Medium to medium-high |
| Kernels | 1/4 to 3/4 cup |
| Popping | Shake the pan when the kernels start popping |
| Steam | Keep the lid slightly ajar to let the steam escape |
| Salt | Sprinkle salt to taste |
| Butter | Drizzle melted butter over the popcorn |
| Toppings | Smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese |
| Storage | Store in an airtight container at room temperature for 1-2 weeks |
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What You'll Learn
Use a pan with a lid
To pop popcorn in a pan, you'll need a sturdy, deep pan with a lid. Avoid using a heavy pot, as you want a pan that can heat up quickly. Stainless steel is a good option. You'll also need oil with a high smoke point, such as coconut oil, canola oil, corn oil, avocado oil, or grapeseed oil.
First, cover the bottom of the pan with oil. You'll need enough oil to coat the bottom of the pan, but not too much—a couple of tablespoons should be enough. Turn the heat to medium-high and let the oil heat up. You want it to be hot, but not smoking.
Once the oil is hot, add the popcorn kernels. You can add one or two layers of kernels, but don't fill the pan more than halfway full. Cover the pan with the lid slightly ajar and let the kernels heat up. You'll know they're ready when they start to pop.
Once the kernels start popping, gently shake the pan back and forth over the burner. Keep the lid slightly ajar to let the steam escape, which will make the popcorn drier and crisper. You can also turn down the heat a bit at this point to make sure the kernels don't burn.
When the popping slows to several seconds between pops, remove the pan from the heat and take off the lid. Dump the popcorn immediately into a wide bowl. You can then season the popcorn with salt, butter, or other toppings of your choice.
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Choose the right oil
When making stovetop popcorn, you'll need to use a pan with a lid, and a little oil. The best types of oil for popping popcorn are oils with a higher smoke point—oils that you can heat to a higher temperature before they start smoking.
Movie theatres typically use coconut oil or canola oil, but corn oil, avocado oil, grapeseed oil, and vegetable oil are all good choices, too. Hazelnut oil and olive oil can also be used, and will add a distinct flavour to your popcorn.
You'll want to cover the bottom of the pan with oil, with slightly more than a skim. This should be about 1-2 tablespoons of oil.
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Get the temperature right
To pop popcorn in a pan, getting the temperature right is crucial. You want your oil to be hot enough to pop the kernels but not so hot that it starts smoking. The ideal temperature range is between medium and medium-high heat.
Start by covering the bottom of your pan with oil. You can use a variety of oils, such as coconut oil, canola oil, corn oil, avocado oil, or grapeseed oil. Just make sure to choose an oil with a high smoke point. Heat the oil over medium-high heat until it's pretty warm, but not smoking. You can test the temperature by putting in a few kernels and seeing if they pop.
Once the oil is hot enough, add the rest of your kernels. Depending on the size of your pan, you'll want to add enough kernels to create one or two layers. Cover the pan, leaving the lid slightly ajar to let the steam escape, and continue heating over medium to medium-high heat.
As the kernels start to pop, gently shake the pan back and forth over the burner. This helps prevent burning and ensures even popping. If the popping slows down, you may need to reduce the heat slightly to prevent burning.
Once the popping settles down to several seconds between pops, remove the pan from the heat and pour the popcorn into a bowl. You've now successfully popped popcorn in a pan by getting the temperature just right!
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Add the kernels
To start, you'll want to add oil to your pan. The oil should cover the bottom of the pan—heat it until it's hot but not smoking. Coconut oil, canola oil, corn oil, avocado oil, and grapeseed oil are all good choices. You'll want to use an oil with a high smoke point.
Next, add the kernels. You can add one or two layers of kernels, but don't fill the pan more than halfway. You can add a few test kernels first to gauge when the oil is hot enough. Once the test kernels pop, add the rest of your kernels in an even layer. Cover the pan and remove it from the heat for 30 seconds to bring the kernels to a near-popping temperature.
Return the pan to the heat and wait for the popping to begin. It should start all at once. Once the popping starts, gently shake the pan back and forth over the burner. Keep the lid slightly ajar to let the steam escape, which will make your popcorn drier and crisper.
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Season to taste
Once you have a perfect bowl of fluffy, crisp kernels, it's time to season to taste. The seasoning options are endless, but it's important to remember that you can always add more seasoning, but you can't take it away. Start with a small amount of your chosen seasoning and adjust to your preference.
A good old sprinkle of salt is a classic way to season your popcorn. If you're feeling adventurous, you can experiment with different types of salt, such as flaky sea salt or smoked salt, to add a unique twist to your snack.
If you're a fan of buttery goodness, melting butter in your hot pan after popping the kernels is a delicious option. You can even let the butter brown slightly for an extra intense, nutty flavour. Drizzle the melted butter over your popcorn and toss well to coat each kernel evenly.
For something more savoury, spices like smoked paprika, nutritional yeast, cayenne powder, chilli pepper, cumin, and curry powder can take your popcorn to the next level. Grated Parmesan cheese also falls in this category, adding a savoury, umami kick to your snack.
If you're feeling creative, try making compound butters by gently melting flavoured butters like lemon miso butter or scallion dill butter and drizzling them over your popcorn for a unique and indulgent treat.
The possibilities are endless, so don't be afraid to experiment and find your perfect combination of seasonings to elevate your stovetop popcorn experience.
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Frequently asked questions
Popping popcorn in a pan is easy. First, add oil to the pan—just enough to cover the bottom. Then, add 3 or 4 kernels and cover the pan. When these kernels pop, add the rest of the kernels in an even layer. Cover and remove from heat for 30 seconds. Return the pan to medium heat and gently shake the pan back and forth over the burner. Keep the lid slightly ajar to let the steam escape. Once the popping slows to several seconds between pops, remove the pan from the heat and pour the popcorn into a bowl.
Oils with a higher smoke point are better for popping popcorn. Examples include coconut oil, canola oil, corn oil, avocado oil, and grapeseed oil.
A large (8-quart) pot can hold about 3/4 cup of kernels.
You can melt butter in the now-empty, hot pan and drizzle it over the popcorn. You can also add salt, pepper, or other seasonings like paprika, parmesan cheese, or cinnamon sugar.
If smoke starts billowing out of the pan, do not remove the lid or add water. Turn off the stove and do not touch or move the pot. Let the oil burn out on its own.
