How to Make the Best Popcorn Ever on your Stovetop

Today's National Popcorn Day. Even The Popcorn Board doesn't know how this crazy holiday started -- and who even knew a Popcorn Board was a thing -- but who needs an excuse to pop up some delicious 'corn? And we needed an excuse to tell you how awesome popcorn tastes topped with... River of No Return Smoky + Sweet + Citrus blend!

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OK, so believe it or not, our spice blends taste great on lots of different foods. River of No Return compliments the taste and texture of popcorn beautifully. 

Did you know there's an insane-easy way to make popcorn on your stovetop, so nearly all of the kernels pop, and none of them burn? No? We found one, and tested it out, and it really does work! You can see the original recipe over at Simply Recipes, and we've also paraphrased it below.

What movie do you think we'll be watching? How about this classic:

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Best Ever Popcorn on the Stove Recipe

Prep Time: 5 minutes  Cook Time: 10 minutes  Yields: about 8 cups



  1. Heat oil in a large pot over medium-high heat. Place 3-4 popcorn kernels in the oil. These little guys will be your popcorn thermometers -- they'll tell you when the oil reaches the right temperature for popping. 

  2. When the kernels have popped, add the rest of the kernels in a single layer, cover with the lid, and remove from heat for 30 seconds. This allows all of the kernels to reach almost-popping temperature so they'll all pop at around the same time.

  3. Return the popcorn to heat. The popcorn will start popping, and when that happens, you'll want to shake the pan back and forth, side to side. For drier popcorn, crack the lid a little bit to allow steam to escape.

  4. When the popping slows down to a few seconds between pops, remove from heat. Remove the lid, and dump into a bowl. 

  5. Place the pan back on the hot burner, but turn the burner off. Add butter, allowing it to melt and brown slightly. Drizzle the melted butter over your popcorn. 
    Season with River of No Return to taste (try 1-2 teaspoons. 

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