Stove-Top Popcorn!

Popcorn Kernels


You don't need a microwave oven to make good popcorn just fresh corn kernels, the right pan, oil and your stove. Popping kernels on the stove is more fun and exciting!


1⁄3 c
Popcorn Kernels
2 T
2 T
Szechuan peppercorns (Optional)


Put the oil in a large saucepan* and heat until one kernel pops. Then put the rest of the kernels in give it a shake and cover with aluminum foil with holes (to let steam out), carefully so as not to burn yourself, or with an oil splatter shield --it's a very fine wire mesh on a long handle. Heat until you don't hear any more popping within 3 seconds apart.


*Use a carbon-steel wok! The shape works very well to keep the unpopped kernels in the hot oil, while the popped kernels end up on the cooler sides. I usually use about 2 T of oil and 1/3 c of popcorn to make enough for two people. If you want to keep with the Chinese theme, Szechuan peppercorn-salt goes extremely well on popcorn! To make it, grind Szechuan peppercorns and kosher salt in a spice grinder. For more popcorn making tips visit

Recipe type


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