Healthy Stovetop Air Popped Popcorn
Yields: about 7 ½ cups
This is my favorite method for making popcorn! It just takes a few minutes, and I end up with big fluffy pieces every time. Any leftover popcorn will keep for at least one week if stored in an airtight container—if it lasts that long!
  1. Preheat a 2-quart nonstick pot with a tight-fitting lid over medium-high heat for 2 minutes. Open the lid, and add a few drops of water to the pot. If they immediately sizzle, reduce the heat to slightly above low. Add the popcorn kernels, and immediately replace the lid.
  2. Gently shake the pot every 2 seconds. (The popcorn kernels should start popping within 1-2 minutes.) Continue to gently shake the pot every 2 seconds until at least 3 seconds elapse in between kernel pops. Immediately remove the pot from the heat, pour the popcorn into a large bowl, and sprinkle the salt on top.
Notes: Fresh popcorn kernels are required to achieve the best results! See the text of my blog post above for the explanation why. I do not recommend using kernels where at least a year has passed since they were opened.

These are the popcorn kernels that I used! Don’t use the ones inside of the microwaveable packages. I also used a nonstick pot like this.

It's okay if the kernels turn slightly brown after adding them to the pot and before they pop! That won't affect their flavor. (Just don't let them burn!)

You can easily make a smaller batch in a smaller pot! I haven’t tried making larger batches in larger pots, so I can’t personally vouch for how that will turn out. I also haven’t tried using pots that aren’t nonstick, so I don’t know how that will turn out either.

UPDATE: Many readers have tried making this in stainless steel (not nonstick!) pots, and they've reported great success! Just make sure you shake the pot almost constantly once the kernels have been added to help prevent the kernels and popped popcorn from sticking and burning.

{gluten-free, vegan, clean eating, low fat, sugar free}
Recipe by Amy's Healthy Baking at