Stovetop Popcorn: Best Snack Ever


A few weeks ago, breaking news (haha) reported that popcorn has more antioxidants than fruits and veggies. I did a little cheer, and then emailed the link to funk with a subject of: BEST. NEWS. EVER.

We’re popcorn junkies around here. Popcorn contains concentrated levels of polyphenols. These disease fighting antioxidants, also found in green tea and red wine, are like little ninja warriors kicking the butts of free radicals that try to damage our cells. Kapow!

Popcorn is also a high fiber, low calorie food, so it fills you up without filling you out. But before you go to the nearest movie theater to load up on the buttery snack, keep in mind that a large, unbuttered popcorn there could have as many as 1,200 belt-busting calories and an artery-clogging 60g of fat.

Your best bet is to make your own stovetop popcorn. Yep, just like the olden days before Mr. Redenbacher and microwaves came around. It’s so easy to do and you’ll never want to use a chemical laden microwave popcorn bag again. Once Funk and I mastered this method, we got rid of our two (yes we had two) popcorn makers.

Coat the bottom of a heavy duty pot with a few teaspoons of olive oil or coconut oil. Drop three kernels in the bottom of the pot, cover, and wait for them to pop.

This part is essential, because when those three kernels pop, it means the pot is hot enough for the rest, and will ensure you don’t have burnt popcorn on the bottom and a whole bunch of un-popped kernels on the top.

Once they do pop, pour three tablespoons of kernels into the pot (or up to ½ cup, depending on how much popcorn you want), cover again, and watch as your pot fills with fluffy popcorn. It only takes a few minutes. Sure the oil adds some calories and fat to your snack, but it’s the heart healthy kind and you’re keeping a lid on the amount you use.

Our all time favorite popcorn that Funk has perfected is his olive oil and truffle salt popcorn. It is worth the $25 for the container of truffle salt we order online and use strictly for popcorn. We make it weekly!


Popcorn is best enjoyed in bed with a laptop movie.



  1. Posted April 16, 2012 at 11:38 am | Permalink

    I love making stovetop popcorn. Especially with a little olive oil and fleur de sel. So good.

  2. Posted April 16, 2012 at 8:28 pm | Permalink

    Thanks for the simple directions! I’ve been popping organic kernels in a plain paper bag in the microwave, but I’m not really able to put oil or seasoning on them. I still like them plain, but it’s nice to have the option of making something with a little more flavor. I just made 1/3 cup, which made a nice big bowl, and put a little sea salt on top and it tastes great!

  3. Posted April 17, 2012 at 6:43 am | Permalink

    love me some stovetop popcorn. jesse’s is a master of the craft

  4. Posted April 18, 2012 at 4:29 pm | Permalink

    I LOVE popcorn, and grew up with stovetop popcorn . . . a family tradition was to pop a VAT of it for Sunday dinner to eat with carrot sticks and apples alongside. Can you say “fiber?” When I want to cut out the fat, I put a few tablespoonfuls in a paper lunch sack, tape the top shut and microwave it . . . voila! The truffle salt is a great tip. I might splurge for some and follow your lead!

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