Easy, 5-Minute, Stovetop Popcorn

It’s Monday, so popcorn…obvs. Did I ever tell you guys that I am absolutely obsessed with popcorn? I may have, a couple of weeks ago when my Pumpkin Spice and Pretzel Caramel Popcorn Clusters were introduced to the world. It’s ok if you don’t remember. I’m going to talk about popcorn anyway! Don’t have a microwave? Don’t fret. This easy, 5-minute, stovetop popcorn is just as easy and you can top it with just about anything your heart desires. Oh, and did I mention that the options are limitless when it comes to popcorn flavors. Limitless.


I mentioned a couple of weeks ago that I didn’t own a microwave. Well, guess what…I STILL don’t own a microwave. So when it comes to popcorn, one has got to improvise.

I’ve gotten pretty spectacular at the whole process.

Popcorn is my favorite. It’s my favorite snack. It’s my favorite breakfast, lunch, dinner. Literally, I could eat it all day, every day.

What? I’m serious!

Although, I do indulge in popcorn of the bagged variety every once in a while, most of the time I make it myself because it is oh so simple! You begin with a large dutch oven, and I mean LARGE…like the largest you’ve got. Unless you have a 40 quart stock pot. That may be a little too large.

To the dutch oven, you add a couple of tablespoons of oil. I go with coconut oil most of the time. I think it’s perfect for popping corn, trust me and do it. I melt the coconut oil over medium heat and then add 3-5 corn kernels.

Yup, that’s right. At this point, you are only adding a couple of kernels.

Cover the pot and wait for them to pop, which should only take a minute or two. Once they have popped, removed them with a slotted spoon and discard of them. You don’t want to eat them. They are very oily.

You then reduce the heat to medium low and add the rest of your popcorn kernels (about 1/2 cup for 10 cups of popped popcorn). Throw in some salt and cover. Let the magic begin. The popcorn will pop, but DO NOT lift that lid! Wait until the popping begins to subside and then remove from heat.

That’s all. I’m dead serious. There is no burning and you don’t have to shake! I hate shaking the pan. I always think I’m ruining my stove grates, and that noise…oh Lord the noise! It’s like fingernails on a chalkboard.

P.S. I’m sorry for putting this image/sound in your head.

Top with your favorite toppings. I tend to go the sweet/salty route with a honey butter of some kind. Clarified butter works best and makes the popcorn less icky when you drizzle.

Beer Love:

When it comes to popcorn, my mind changes frequently on what to pair it with. I mean, I drink a beer almost every night, and I eat popcorn almost every night. I am obviously doing a lot of pairing here! When I’m eating a traditional popcorn topped with butter or honey butter, I normally go with something lighter like a hefeweizen. I like the subtleness and a hefeweizen compliments the popcorn perfectly. If I were eating a sweet caramel corn, the pairing would be coming from a completely different direction! Use your gut on this one guys!

Here are some examples of hefeweizens that I love for a traditional buttered popcorn:

La Cumbre’s A Slice of Hefen

New Glarus Brewing Company’s Dancing Man Wheat

3 Floyd’s Drunk Monk

Sierra Nevada’s Kellerweis

Dry Dock Hefeweizen

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Easy, 5-Minute, Stovetop Popcorn

Print Pin Rate
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 10 cups popped popcorn


  • 3 tablespoons vegetable canola or coconut oil
  • 1/2 cup popcorn kernels
  • 1 teaspoon fine sea salt


  • In a large dutch oven, add the oil. Heat over medium heat until melted. Add 3-5 kernels of popcorn. Cover and wait until all kernels have popped, 1-2 minutes.
  • Remove the popcorn with a slotted spoon and throw away.
  • Reduce the heat to medium low, and add the rest of the popcorn kernels. Sprinkle with salt. Cover and allow the popcorn to pop until there is a couple of seconds between each pop, about 2-3 minutes.
  • Serve immediately with your favorite toppings and enjoy!