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Basic Stovetop Popcorn

Scott Phillips

Servings: 8 to 10

Dress this plain popcorn with butter and sea salt, or use it as the base for whatever kind of flavored popcorn you can dream up.


  • 2 Tbs. canola oil or other vegetable oil
  • 1/2 cup popcorn kernels

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 230
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 1


  • Put the oil and 2 or 3 popcorn kernels in a heavy-duty 4-1/2- to 5-1/2-quart pot. Partially cover and heat over medium-high heat until the kernels pop.
  • Add the rest of the popcorn kernels. Cover the pot most of the way and shake the pot back and forth constantly once the heavy popping starts. After about 3 minutes, the popping should slow down; when you can count to 5 without a pop, it’s done. Remove from the heat, and give the pot a final shake. Transfer to a large bowl and season as you like.


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