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Popcorn - it's so fluffy and it smells so good, sometimes it just calls out to you (eat me! eat me!) -- and boy do we listen. Approximately 17 billion quarts of popcorn are eaten each year by Americans. So next time you hear those voices, I suggest going back to the basics ... put down the microwave popcorn (it's hazardous) and try making it from scratch. I think you'll be glad you did.

Stove-top Popping Directions
  1. Pour 3 tablespoons of cooking oil and 1/3 cup of pop corn (white or yellow) into any heavy, 3 quart or larger pan with a lid.
  2. Cover pan and shake gently over medium high heat, allowing steam to escape from popping kernels.
  3. Remove pan from heat immediately when popping stops or it will quickly burn.
  4. Carefully pour popped kernels into large bowl.
  5. Season to taste.
Voila! You now have a great bowl of popcorn.


  • Jordan Running

    You can make popcorn from scratch in the microwave, too. Just pour some kernels into a plain paper sack, fold the end over a few times, and nuke for a few minutes. Then add your salt and butter. No mess! It burns quicker than store-bought microwave popcorn, though, so it's wise to hang out by the microwave while it's popping and take it out a little earlier than seems necessary.

  • Bradley @ Sauces and Stuff

    Until I made popcorn on the stove top with a Whirley popper and our 14 year old baby sitter asked me what that was, I did not even think that some folks do not know how to make popcorn on the stove top.

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