Olive oil is an easy substitute for butter on popcorn: it adds a savory finish and helps salt and other seasonings cling to freshly popped kernels. This stovetop version uses a neutral oil to pop the corn, then a light drizzle of olive oil to season it while it is still warm.
Ingredients
- ½ cup (90 g) popcorn kernels
- 2 tablespoons (30 ml) neutral high-heat oil, such as canola, grapeseed, or refined avocado oil, for popping
- 1½ tablespoons (22 ml) extra-virgin olive oil, for finishing
- ¼ teaspoon (1.5 g) fine salt, or to taste
Instructions
- Measure and prepare. Measure the kernels, popping oil, olive oil, and salt before heating the pan. Set out a large serving bowl. If your salt is coarse, crush it briefly between your fingers or use a mortar so it can spread over the popcorn instead of falling to the bottom.
- Heat the popping oil. Add the neutral oil to a large, heavy-bottomed pot with a lid. Set it over medium heat and add two or three kernels. When those kernels pop, the oil is ready. This small test is more dependable than heating the oil until it smokes, which can give the popcorn a burnt flavor.
- Pop the corn. Take the pot off the heat for about 30 seconds, add the remaining kernels, and swirl to coat them in oil. Return the covered pot to medium heat. Leave the lid slightly ajar only if it has a safe steam vent; otherwise keep it on securely. Shake the pot gently every few seconds as the kernels pop, holding the lid in place. When popping slows to about one pop every two or three seconds, remove the pot from the heat. The popping usually takes 3 to 5 minutes, depending on the pot and burner.
- Let the steam escape. Wait a few seconds, then carefully open the lid away from your face; hot steam can escape. Pour the popcorn into the serving bowl, leaving any unpopped kernels behind in the pot. Do not try to make every last kernel pop, since continued heating can scorch the popped corn.
- Season while warm. Drizzle about half of the olive oil over the popcorn and toss from the bottom of the bowl upward. Add the remaining oil in a thin stream, tossing again so it reaches more kernels. Sprinkle on the salt a little at a time and toss between additions. Taste a piece and add more salt or a few drops of oil if needed. Serve promptly, while the popcorn is crisp.
Tips
- Use a large bowl. A roomy bowl gives you space to toss the popcorn without crushing it or spilling kernels. If the bowl is small, divide the popcorn between two bowls and split the oil and salt evenly.
- Drizzle gradually. Pouring all the oil into one spot can leave a few kernels slick and the rest dry. A thin stream, followed by a thorough toss, spreads the coating more evenly. Add oil only as needed; too much makes the popcorn heavy and can soften it quickly.
- Choose the right oil for each job. Use a neutral oil with a high smoke point for popping, and save extra-virgin olive oil for the finish, where its flavor is easier to notice. If you want one oil for both steps, refined avocado oil or another neutral cooking oil works, though it will taste less fruity than olive oil.
- Season with fine salt. Fine salt sticks better than large crystals. If you only have coarse salt, grind or crush it first. Seasoning in two or three additions is more reliable than adding a large amount at once, because the popcorn is easier to adjust before it becomes too salty.
Serving Suggestions
Serve the popcorn warm as a snack for movie night, game night, or an informal gathering. For a simple spread, put it in individual bowls and set out extra salt, pepper, and seasoning on the side. The olive oil gives the kernels a savory taste without making them identical to buttered popcorn; it is a good fit when you want a lighter coating or simply do not have butter available.
This recipe makes about 14 to 16 cups (3.3 to 3.8 L) of popped popcorn, enough for four moderate portions. For a larger group, pop a second batch rather than crowding the pot. If serving several batches together, toss each one with its own measured portion of olive oil and salt. Fresh popcorn loses its crispness as it sits, so make it close to serving time and keep wet or strongly flavored toppings separate until everyone is ready to eat.
Variations
Try another butter substitute. Melted coconut oil is a good option if you want a richer, slightly sweet aroma; refined coconut oil has a milder flavor than unrefined. Avocado oil has a neutral taste, while toasted sesame oil is much stronger, so use just a teaspoon or two mixed with a neutral oil rather than replacing all the olive oil. These oils change the flavor and mouthfeel, but the basic method—drizzle, toss, then season—stays the same.
Add savory seasoning. Toss in 1 to 2 tablespoons (5 to 10 g) of nutritional yeast for a toasty, savory note, or add ⅛ teaspoon (about 0.4 g) of garlic powder with the salt. Use finely ground seasonings so they distribute instead of collecting at the bottom. Start with less than you think you need, toss, taste, and add more in small amounts.
Make a sweet-and-salty batch. Use a small pinch of salt and add 1 to 2 teaspoons (5 to 10 ml) of maple syrup to the olive oil before drizzling. Toss immediately and serve right away; the syrup adds moisture, so the popcorn will soften sooner than the plain version. For a dry sweet variation, toss with a little cinnamon sugar instead, then add just enough oil to help it cling.
Use a different popping method. If you already have air-popped popcorn, skip the popping oil and use the same olive-oil finishing method. Air-popped kernels are very dry, so drizzle gradually and toss particularly well. You can also pop kernels in a microwave-safe covered popper without oil, following that popper’s instructions, then finish them in the bowl. Avoid sealed containers that are not designed for microwave popping.
Storage and Reheating
This popcorn is best eaten shortly after it is made. If you have leftovers, let them cool completely, then put them in an airtight container at room temperature, away from steam, sunlight, and humidity. For the best texture, eat them within 1 day; they may remain acceptable for about 2 days, but the olive oil and moisture from the air can make them less crisp. Do not refrigerate the popcorn, since condensation can make it chewy. Discard it if it becomes damp or develops an off smell.
To refresh a small portion, spread it in a single layer on a baking sheet and warm it in a 250°F (120°C) oven for about 5 minutes. Check it near the end and take it out as soon as it feels warm and crisp; the oil and seasonings can darken if left too long. Let it cool briefly before eating. A microwave can warm popcorn quickly, but it may heat unevenly and can make already-soft kernels tougher, so the oven is the more predictable option. Reheated popcorn is still best eaten promptly rather than stored again.
Frequently Asked Questions
What is the best substitute for butter on popcorn?
Olive oil is a practical choice because it is easy to drizzle and gives popcorn a clear savory flavor. For a more neutral taste, use avocado oil or another mild oil. Melted coconut oil gives a richer coating, while sesame oil is potent and is best used sparingly. The best option depends on the flavor you want, since none tastes exactly like butter.
How much oil should I use instead of butter?
For ½ cup (90 g) of kernels, begin with 1½ tablespoons (22 ml) of finishing oil. Toss thoroughly before deciding whether you need more. Popcorn size and personal preference vary, but adding the oil in stages helps prevent greasy patches. If you are using already-popped corn, start with less and add only enough to help the salt or seasoning adhere.
Can I pop the kernels in olive oil?
You can, but extra-virgin olive oil has a distinct flavor and is generally better used as a finishing oil in this recipe. For stovetop popping, a neutral high-heat oil makes it easier to avoid an overheated or overly strong-tasting result. If you choose olive oil for popping, use medium heat, do not let it smoke, and expect its flavor to be noticeable in the finished popcorn.
How do I get salt to stick without butter?
Use a small amount of oil and add it while the popcorn is still warm. Toss the popcorn as you drizzle, then sprinkle on finely ground salt in stages. Fine salt has more contact with the kernels than coarse crystals. If the salt still falls to the bottom, crush it more finely next time or use a little more oil, rather than pouring on a large amount all at once.
Can I make this recipe dairy-free?
Yes. The recipe as written uses kernels, cooking oil, olive oil, and salt, with no butter or other dairy ingredients. Check the labels on any packaged seasoning you add, since some seasoning blends can contain dairy. Nutritional yeast is a savory, dairy-free variation, but it has its own distinct flavor rather than tasting exactly like butter.
Can I make the popcorn ahead of time?
You can pop it a few hours ahead, but it is crispest when freshly made. For the best make-ahead texture, store the plain popped kernels in an airtight container and add the olive oil and salt shortly before serving. If you have already seasoned it, keep it airtight at room temperature and expect some loss of crispness. Avoid adding syrup or other wet toppings until just before eating.
Related
- Crusted Salmon Recipes: Crispy Parmesan Panko Salmon
- Easy Salmon Recipe with Lemon and Few Ingredients
- Chinese-Style Salmon with Ginger, Soy, and Scallions
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).