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Movie Star Popcorn

D.A. mommy

"With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I've been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil."
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10 m servings 187 cals
Original recipe yields 5 servings (10 cups)


  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
  2. As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.

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Read all reviews 144
  1. 174 Ratings

Most helpful positive review

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and ...

Most helpful critical review

Well, I tried it and the popped corn didn't get as light and puffed as when I used only oil in the pan. The butter turned a little burnt before the popping was done too. I will stick to popping ...

Most helpful
Most positive
Least positive

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and ...

This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes ...

This way of making popcorn was great! After making many batches of popcorn, we now do the following: We never use/have peanut oil in the house, so we use just the butter. Being vegan, we use ...

I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetab...

I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat, add the oil and three kernals of corn, add the remaining corn after the first three pop, and sh...

We eat popcorn all the time...great CHEAP snack food that our grandchildren love! You may want to check into a whirly whirl popcorn cooker. It has a wire spinner that you turn as the popcorn c...

Perfect blend of salt & butter! Best stovetop popcorn I've had yet. We make this recipe over and again.

Wonderful! I made it with Coconut Oil rather than peanut oil, and sprinkled it with Nutritional Yeast before serving. YUM!!!

Delicious!!! I will never make microwave popcorn again!