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–+ servings
Up close view of popcorn made in a cast iron skillet.
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5 from 11 votes

Cast Iron Skillet Popcorn

This Cast Iron Skillet Popcorn is the perfect way to make popcorn! No burnt popcorn here and it is infinity better than microwaved popcorn. If you haven't tried it yet, you are missing out.
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Snack
Cuisine: American
Servings: 6 servings
Calories: 134kcal
Author: Audrey Wood
Cost: $2

Equipment

  • Cast iron skillet
  • lid I used the lid to my dutch oven since my very old cast iron skillet doesn't have a lid.

Ingredients

  • ¼ cup oil vegetable, canola, olive, or coconut oil all work. I used vegetable oil.
  • ½ cup popcorn kernels
  • salt to taste

Instructions

  • Begin by adding oil and a layer of popcorn kernels to your cast iron skillet.
    ¼ cup oil, ½ cup popcorn kernels
  • Cover with a lid and heat over medium high heat.
  • Shake gently once popping starts.
  • When popping starts to slow remove from heat then add salt to taste.
    salt

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
You can store leftover popcorn in an airtight container or plastic food storage bag for up to one week after making.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1mg | Potassium: 37mg | Fiber: 2g | Sugar: 0.1g | Calcium: 1mg | Iron: 0.4mg