What is a good movie night without a bowl of freshly fried popcorn?! With the Oscars coming up this weekend, I thought I’d share a recipe for the cooking popcorn that Jack and I like to make at home.

Heads up-this stuff is seriously addictive. Salted, crispy and mixed with a tasty pinch of nutritional yeast, it ruins you for popcorn in the sack forever. It is more crispy, tastier, and it is so easy to make that buying pre-fried popcorn is hardly easier. Seriously! They are only 5 ingredients and 15 minutes of a delicious salty snack.

How to make popcorn on the stove

To make popcorn on the stove, start with 2 basic ingredients:

  • Popcorn grains – any variety! Shoutout in Kite String Cantina in Chicago for these gorgeous red cores.
    And sunflower oil-Or any neutral oil with a high smoke point. Avocado oil or safflower oil would also work well.
  • Starting with heating the cooking oil over medium heat. Add a few grains of corn. As soon as they begin to burst, add the remaining grains and remove the pan from the heat for 30 seconds. This step gently brings all the grains to the same temperature.
  • Partially cover the pan and put it on fire again. At this point, the cores should burst regularly. As you do, shake the pan continuously to avoid burning. While you work, keep the pan partially covered so that some of the steam inside can escape. Too much steam in the pan will make the popcorn mushy.

When the popping slows down, transfer the popcorn to a large bowl. Spice it up (Read on for my spice suggestions…), and enjoy it!

Suggestions for seasoning popcorn on the stove

The secret of a good popcorn on the stove? Excellent seasoning! These ingredients are my must-have garnish:

  • Melted butter-For a rich, buttery taste. If you are vegan, replace the vegan butter.
  • Sea salt-if you use vegan butter, start with less (or not) salt and add more to taste. Most vegan butter is already salted, so you may not need to add much.
  • And nutritional yeast – for cheese, tasty taste. If your nooch has large flakes, you might want to pulse it in a blender or food processor before throwing it away with the popcorn. This step is completely optional, but it will help the nooch coat the popcorn more evenly.
  • Drizzle the popcorn with the melted butter…


And mix it with the nooch and the salt! Is anyone else hungry?

Of course, there are tons of spice options out there, so have fun experimenting! Replace the nooch with a few tablespoons of za’atar spice or everything bagel, or season your popcorn with a pinch of cayenne or Old Bay. You can’t go wrong with salt and butter either!