Can you put oil on popcorn instead of butter? A guide to delicious results

According to the Popcorn Board, Americans consume around 13 billion quarts of popped popcorn annually, and much of it is cooked in oil, not butter. This demonstrates that you can put oil on popcorn instead of butter and achieve delicious, perfectly popped results. In fact, many popcorn enthusiasts and commercial producers favor oil for its superior popping performance and flavor customization.

Quick Summary

Using oil for popping kernels is not only possible but often recommended over butter due to its higher smoke point, which prevents burning. Different oils like coconut, canola, or olive oil offer unique flavor profiles. The key is to pop the kernels in the right oil and then add melted butter or other toppings after popping for the best texture and taste.

Key Points

• Higher Smoke Point: Oil has a higher smoke point than butter, which is crucial for preventing the popcorn from burning during the popping process.

• Crisper Popcorn: Popping kernels in oil results in a drier, crisper texture, while using butter can lead to chewier or soggy popcorn.

• Better Popping Yield: The higher, more stable heat from oil ensures more kernels pop and fewer are left unpopped at the bottom of the pot.

• Add Butter After Popping: For that classic buttery flavor, melt butter separately and drizzle it over the freshly popped corn to prevent burning and maintain a clean taste.

• Flavor Customization: Different oils, such as coconut or peanut oil, offer unique flavor profiles, and using oil allows seasonings to stick more effectively to the popped kernels.

• Healthier Options Available: Using oils like avocado or olive oil can make for a healthier snack, as butter increases the saturated fat content.

• Versatile Preparation: The oil method is adaptable for both stovetop and microwave preparation, providing a quick and easy alternative to pre-packaged popcorn.

Why Oil is Superior for Popping Popcorn

For the ultimate homemade popcorn, the method of heating is just as crucial as the ingredients. Many people default to butter, but professional and amateur poppers alike swear by oil for a few key reasons. The main scientific principle at play is the smoke point—the temperature at which an oil or fat begins to break down and smoke. Butter has a lower smoke point, around 350°F, while many common cooking oils can withstand temperatures well over 400°F. Popcorn kernels require high heat (around 475°F) to pop perfectly, meaning butter is highly susceptible to burning, resulting in a bitter, unpleasant taste and potentially under-popped kernels.

By using a high smoke point oil, you can ensure the kernels reach the ideal temperature for popping without burning the cooking fat. This leads to a higher yield of perfectly popped kernels and a cleaner, more satisfying flavor. The classic 'buttery' flavor can still be achieved by adding melted butter after the popcorn has finished popping, allowing you to get the taste you crave without the burnt residue.

The Best Oils for Your Popcorn

Choosing the right oil can elevate your popcorn from a simple snack to a gourmet treat. The best options offer a high smoke point and a flavor profile that complements your preferred seasonings.

• Coconut Oil: A staple for classic movie-theater-style popcorn. Refined coconut oil has a mild, clean flavor and a high smoke point, while unrefined varieties add a distinct coconut flavor. It's excellent for creating a rich, buttery-like taste when combined with popcorn salt.
• Canola Oil: A neutral-flavored, versatile oil with a high smoke point, making it a reliable choice for popping corn without altering the taste. This is a great option if you want your toppings to be the star of the show.
• Avocado Oil: Known for its extremely high smoke point and healthy monounsaturated fats. Avocado oil imparts a subtle, creamy flavor and is a nutritious alternative for those looking for a healthier option.
• Peanut Oil: Delivers a rich, nutty flavor that many find reminiscent of movie theater popcorn. It has a high smoke point and is often used by commercial popcorn brands.
• Olive Oil: Best for use as a finishing oil rather than for popping, especially extra virgin olive oil, which has a lower smoke point and will burn at high heat. However, drizzled over fresh-popped corn, it adds a delicious, robust flavor.

The Method: How to Pop Popcorn with Oil

Mastering the stovetop method with oil is simple and guarantees better results than microwave bags, giving you full control over ingredients and flavor.

1. Prep the Pot: Use a large, heavy-bottomed pot with a tight-fitting lid to ensure even heat distribution. Place 2-3 tablespoons of your chosen high smoke point oil (like coconut or canola) in the pot over medium-high heat.
2. Test the Heat: Add 3-4 popcorn kernels to the pot. Cover and wait for them to pop. This indicates that the oil has reached the proper temperature.
3. Add the Kernels: Once the test kernels pop, remove them from the pot and add the rest of your kernels (about 1/3 to 1/2 cup for most pots), shaking the pot to coat them evenly.
4. Listen and Shake: Keep the lid slightly ajar to let steam escape, which prevents the popcorn from getting chewy. Shake the pot gently and frequently to prevent burning. The popping will begin and then slow down.
5. Remove from Heat: Once the popping slows to a few seconds between pops, remove the pot from the heat immediately to prevent burning. Transfer the popped corn to a large bowl.
6. Add Your Toppings: This is where you can add melted butter, salt, or any other seasoning. The oil you popped in will help the toppings adhere to the kernels.

Oil vs. Butter: A Comparison

To understand the full picture, here is a comparison of using oil versus butter for popping popcorn.

Feature	Oil	Butter	Notes
Smoke Point	High (400-500°F for many)	Low (around 350°F)	High smoke point prevents burning during the popping phase.
Popping Results	More consistently popped kernels with a higher yield.	Risk of burnt, unpopped, or soggy kernels.	Oil is more efficient for popping.
Flavor during popping	Mild or neutral, allowing toppings to shine.	Can create a burnt taste if cooked at high heat.	Butter is best added for flavor after popping.
Healthy Options	Oils like avocado, olive, and coconut offer heart-healthy fats.	High in saturated fat and can increase sodium if salted.	Using oil can lead to a healthier snack, especially with a finishing oil.
Texture	Produces a drier, crisper kernel.	Can result in a slightly chewier or soggy texture if used for popping.	Oil-popped corn has a more desirable texture.
Versatility	Excellent for creating a variety of flavors with different finishing oils and spices.	Primarily used for a classic 'buttery' flavor.	Oil opens up a world of seasoning possibilities.

Making Microwave Popcorn with Oil

For a faster alternative, you can also use oil with popcorn kernels in a brown paper bag in the microwave, which is healthier and cheaper than pre-packaged bags. Simply add the kernels and a teaspoon of oil to a paper bag, fold the top to seal, and microwave for 2-4 minutes. Wait for the popping to slow down, then add your toppings. You can even skip the oil in the bag altogether and just add melted oil or butter after popping.

The Final Word: Pop in Oil, Top with Butter

So, can you put oil on popcorn instead of butter? Yes, and it’s the superior choice for popping kernels successfully and consistently. By using oil for the popping process and adding butter or other desired flavorings afterwards, you ensure a crisp, perfectly popped batch every time, without the risk of burning. The possibilities for flavor customization are endless, from a simple olive oil drizzle to a decadent mix of spices. The next time you crave popcorn, use a quality oil and prepare to enjoy a truly satisfying snack.

Conclusion

In summary, the answer is a resounding yes: you can and should use oil instead of butter for popping popcorn. The higher smoke point of oil is essential for heating kernels to the optimal temperature without burning, a common issue with butter. For the best of both worlds, use a high smoke point oil like coconut, canola, or peanut oil for cooking and then drizzle melted butter over the finished product for flavor. This technique results in a crisp, evenly popped, and delicious snack that can be customized with various seasonings. Experiment with different oils and toppings to find your perfect combination and elevate your popcorn game.

Try this quick method with olive oil and spices from The Mediterranean Dish.

Frequently Asked Questions

Can I use vegetable oil instead of butter for making popcorn?

Yes, vegetable oil is a great alternative to butter for popping popcorn due to its high smoke point and neutral flavor, which allows other seasonings to stand out.

Why does butter burn when I try to pop popcorn with it?

Butter has a low smoke point and contains milk solids and water, which causes it to burn when heated to the high temperatures necessary for popping kernels.

What is the best oil to use for making popcorn?

For optimal results, high smoke point oils like coconut oil, canola oil, and peanut oil are highly recommended for popping popcorn.

Can I add melted butter to my popcorn after it's been popped?

Yes, drizzling melted butter over the popped corn is the best way to add a buttery flavor without burning the butter. The residual heat helps the butter and salt stick.

How do I make popcorn with oil on the stovetop?

Heat your chosen oil in a heavy-bottomed pot with a few test kernels. Once they pop, add the rest of the kernels, cover, and shake gently until the popping slows down.

Will using oil make my popcorn taste greasy?

If used correctly, oil should not make popcorn greasy. Using a high smoke point oil results in a crisp, non-greasy texture. The key is to use the right amount of oil for the popping process.

Is it healthier to use oil on popcorn instead of butter?

Using certain oils, such as avocado or olive oil, can offer a healthier fat profile than butter. Using oil also prevents the addition of burnt milk solids, which can be less healthy.