This easy cast iron popcorn recipe delivers perfectly popped, crispy kernels with minimal effort. Using a cast iron skillet ensures even heat, fewer un-popped kernels, and a deliciously fresh, homemade snack.
If you love the smell of fresh popcorn filling your kitchen, making it in a cast iron skillet is a game-changer.
This method gives you perfectly popped, golden kernels with a slightly nutty, rich flavor you just can’t get from the microwave.
Plus, it’s quick, easy, and fun—perfect for movie nights, snacks, or whenever you crave that irresistible crunch.
Why You Will Love This Recipe!
- Perfectly Crispy Kernels: Cast iron distributes heat evenly, giving you popcorn that’s golden and crisp without burning.
- Rich, Nutty Flavor: Cooking in a skillet adds a subtle depth of flavor you can’t get from microwaves.
- Customizable Seasonings: Sweet, savory, or spicy—you can flavor your popcorn exactly how you like.
- Quick and Easy: Ready in just a few minutes, making it ideal for last-minute snacks or movie nights.
- Fun and Engaging: Watching the kernels pop in a skillet is both satisfying and a little nostalgic, turning snack time into an experience.
Ingredients Needed
- Popcorn kernels – fresh kernels that pop into fluffy popcorn
- Vegetable oil – neutral oil for even popping and crispiness
- Salt – enhances flavor and balances the natural popcorn taste
- Butter (optional) – melted butter for rich, savory finishing touch
- Seasonings (optional) – herbs, spices, or cheese for extra flavor
How To Make Easy Cast Iron Popcorn
Step 1: Heat a 3–4 quart cast iron skillet over medium heat. Add the vegetable oil and let it warm until shimmering.
Step 2: Add the popcorn kernels in an even layer. Cover the skillet with a tight-fitting lid.
Step 3: Occasionally shake the skillet to prevent kernels from burning and to help them pop evenly. Once the popping slows to 2–3 seconds between pops, remove the skillet from heat. Transfer the popcorn to a large bowl. Add salt, melted butter, or your favorite seasonings and toss gently. Serve immediately for best texture.
Easy Cast Iron Popcorn Recipe Tips
- Use high smoke point oil: Oils like coconut, canola, or grapeseed prevent burning and give a nice crisp.
- Preheat the skillet: Warming your cast iron first helps the kernels pop evenly.
- Shake while popping: Gently shaking the skillet keeps kernels from sticking and ensures even heat distribution.
- Don’t overfill: Give the kernels space to pop fully—too many at once will lower the popping efficiency.
- Season immediately: Sprinkle salt, melted butter, or seasonings right after popping so the flavors stick.
Storing And Make Ahead Instructions
- Storing: Store cooled popcorn in an airtight container at room temperature for up to 3–4 days. Avoid the fridge, as moisture can make the popcorn soggy.
- Make Ahead: Pop the kernels ahead of time and keep them in a sealed container. Re-crisp by warming in a preheated skillet over medium heat for a few minutes before serving.
Easy Cast Iron Popcorn Recipe Faqs
Can I use any type of cast iron pan? Yes! A standard 10–12 inch cast iron skillet works best. Avoid non-seasoned pans, as popcorn may stick.
What type of oil is best for popping popcorn? Neutral oils with a high smoke point, like vegetable, canola, or coconut oil, work perfectly.
Can I make flavored popcorn in the skillet? Absolutely! Add melted butter, salt, cinnamon sugar, or your favorite seasoning immediately after popping.
How do I prevent unpopped kernels? Preheat the oil properly and shake the skillet gently while popping to ensure even heat distribution.
Can I store leftover popcorn? Store in an airtight container at room temperature for up to 2–3 days. Reheat gently if desired.
More Easy Cast Iron Recipes
Easy Cast Iron Skillet Green Beans
Cowboy Butter Steak and Potatoes
Bojangles Fried Chicken Recipe {Copycat}
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Easy Cast Iron Popcorn
Description
Ingredients
- 1/4 cup popcorn kernels
- 2 tablespoons vegetable oil, or canola oil
- 2 tablespoons unsalted butter, optional
- 1/2 teaspoon kosher salt, to taste
- Optional toppings: melted chocolate, cinnamon sugar, or nutritional yeast – for custom flavors
Instructions
- Heat a 10–12 inch cast iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat the bottom.
- Drop 2–3 kernels into the hot oil. When they pop, the oil is ready for the rest of the kernels.
- Pour in the remaining 1/4 cup popcorn kernels. Cover with a lid, leaving a small gap to allow steam to escape.
- Gently shake the skillet every 15–20 seconds to ensure even heat and prevent burning.
- Once popping slows to 2–3 seconds between pops, remove the skillet from heat. Carefully lift the lid to release steam.
- Melt 2 tablespoons unsalted butter in the skillet or over the popcorn. Sprinkle with 1/2 teaspoon kosher salt and Optional toppings: melted chocolate tossing to coat evenly.
- Transfer popcorn to a large bowl and enjoy immediately while warm and crisp.
Equipment
- Cast Iron Pan
- Serving Bowl
Nutrition
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