Popcorn on a Blackstone Griddle

Name: Popcorn on a Blackstone Griddle
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: About 10 cups
Cuisine: American
Ingredients: ½ cup popcorn kernels; 3 tbsp coconut oil or avocado oil; 1 tsp kosher salt

Making popcorn on a Blackstone is a real thing and it works well. You need a heavy-bottomed pot or Dutch oven — the flat-top surface heats the pot fast and evenly, and the wide cooking surface means you can set the pot off to the side while you’re cooking other things. It’s a fun way to make backyard snacks without running inside.

Prep time: 2 minutes · Cook time: 5–8 minutes · Makes: about 10 cups

Griddle temperature: 400–450°F (high heat)

Equipment

Heavy-bottomed pot with a lid (4–6 quart), or a cast iron Dutch oven
Oven mitts (the handles get hot)

Ingredients

½ cup popcorn kernels
3 tbsp coconut oil, avocado oil, or clarified butter (ghee)
1 tsp kosher salt (or to taste)
Optional seasonings (see below)

Instructions

Step 1: Preheat

Bring one zone of the griddle to high heat (400–450°F). Place the heavy pot directly on the griddle surface and let it heat for 2–3 minutes until very hot.

Step 2: Add oil and test kernels

Add the oil to the hot pot. Drop in 3–4 popcorn kernels, cover with the lid, and wait. When those test kernels pop, the oil is ready.

Step 3: Add all kernels

Remove the test kernels. Add the remaining ½ cup of kernels to the pot. Cover with the lid, leaving it slightly ajar so steam can escape (about ¼ inch). This keeps the popcorn crispy rather than soggy.

Step 4: Shake regularly

Every 15–20 seconds, carefully pick up the pot with oven mitts and shake it over the griddle surface. This prevents scorching and moves unpopped kernels to the bottom where they can contact the hot oil.

Step 5: Listen and watch

The popping will slow to 2–3 seconds between pops. When the sound of popping has nearly stopped, immediately remove the pot from the heat. Don’t wait for complete silence — those last few kernels aren’t worth burning everything else.

Step 6: Season and serve

Pour into a large bowl. Season with salt while hot. Add toppings and toss to coat.

Seasoning Ideas

Classic: salt and butter

Movie theater style: kosher salt + extra clarified butter drizzled hot

Spicy: salt + cayenne + smoked paprika + garlic powder

Sweet and salty: salt + brown sugar + cinnamon + a knob of butter stirred in while hot

Parmesan herb: grated parmesan + garlic powder + dried Italian herbs + olive oil

Tips

High heat is essential. The pot needs to get very hot on the griddle surface. If the heat is too low, the kernels heat unevenly — some pop, some don’t, and the ones that do pop turn out chewy.

Use coconut oil or ghee. Both have high smoke points and add flavor. Vegetable oil works but is less interesting. Butter burns — use clarified butter (ghee) if you want a butter flavor.

Don’t overcrowd the pot. ½ cup of kernels in a 4–6 quart pot. Too many kernels and the steam has nowhere to go, making soggy popcorn.

Slightly ajar lid. Full seal traps steam and makes chewy popcorn. Leave the lid cracked slightly so steam escapes.

More flat-top recipes: Blackstone Side Dishes

Frequently Asked Questions

What temperature do you make popcorn on a Blackstone griddle?

400–450°F — high heat. The pot sitting on the griddle surface needs to get very hot to pop the kernels properly. At lower temperatures, kernels heat unevenly and many won’t pop fully.

What pot do you use for popcorn on a Blackstone?

A heavy-bottomed 4–6 quart pot with a lid works best. Cast iron Dutch ovens are ideal — they heat evenly and hold heat well. Thin pots can create hot spots that scorch the popcorn.

Can you use a basting dome to make popcorn on a Blackstone?

No — a basting dome is too flat and porous for popcorn. You need a deep pot with a lid that traps the kernels as they pop. The dome would let kernels fly everywhere.