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Published 29/09/2026

How to make stovetop popcorn

Whether you’re hosting a spooky movie night for Halloween or enjoying a cosy evening to yourself, every home cinema night needs a batch of popcorn for all to munch through.

Stovetop popcorn is not only incredibly easy to make, but it’s also quick, tastes fresh and you have control over the number of ingredients used. To elevate your movie nights (or whether you’re craving popcorn for a snack in general), we’ve included two recipes in this guide to help you make stovetop popcorn with ease.

Butter popcorn recipe

Keep your popcorn simple with plenty of butter and a sprinkle of salt. This butter popcorn recipe is ready in 15 minutes and best enjoyed warm and with loved ones. You can add extra ingredients if you desire like a drizzle of melted chocolate.

Ingredients

  • 3 tbsp coconut, olive or vegetable oil

  • 100g popcorn kernels

  • 1 tbsp butter

  • ½ tsp fine salt

Method

  1. Add the oil to a cast iron casserole dish or pan with a lid and heat over a medium-high heat. Once warm enough, add 2 popcorn kernels.

  2. Once the kernels have popped, remove and add the rest of the popcorn kernels in an even layer with no overlapping. Make sure to shake the pan while the kernels are popping.

  3. Once all the kernels have almost popped, melt the butter (either on the hob or in the microwave). Pour the now popped popcorn into a large bowl and pour over the melted butter. Season with salt, toss for even coverage and serve and enjoy while still warm.

Sweet and salty popcorn recipe

For when you can’t choose between sweet or salty, this popcorn recipe is here to help. Our sweet and salty popcorn is super easy to follow and caters to all tastes but can be adapted to sweet or salt only if preferred.

This stovetop popcorn recipe serves 6 and takes 15 minutes on the hob.

Ingredients

  • 3 tbsp coconut, olive or vegetable oil

  • 100g popcorn kernels

  • 50g sugar

  • ½ tsp fine salt

Method

  1. Add oil to a large cast iron casserole dish and place over a medium-high heat. Add 1 or 2 of the popcorn kernels. Once they pop, the oil is hot enough.

  2. Remove the popped kernels and add the remaining popcorn kernels. Pour over the sugar and salt, stirring until fully coated. Cover the cast iron with a lid and patiently wait for the popping sound to start. Routinely shake the cast iron to keep the popcorn from burning.

  3. When the popping starts to slow, remove from the heat and frequently shake until the popping completely stops then pour the popcorn over a baking sheet, making sure that the popcorn is in an even layer and not touching to avoid clumps. Sprinkle with more salt or sugar if desired.

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