How do I make popcorn in the pot? With my recipe here you can make homemade popcorn with butter and salt, caramelized popcorn candy with salted caramel, barbecue, but also with flavors you like, with various herbs and spices like paprika and even cheese. To make perfect homemade popcorn, we need a thick, medium-sized saucepan with a lid. Heat the oil in a saucepan over medium to high heat.
Shake the pan to coat the base with the oil. When the oil is burned pour 3-4 corn crumbs and wait for them to pop and open. Once the tasting popcorn has opened, we throw the rest of the corn in a row. That is to say, make a thin layer on the bottom of the pot. Stir in all the corn oil. Put a lid on the pan and pull it out of the heat and wait just half a second.
Then we put the popcorn back on fire. They wait a bit and all of a sudden they start to crack and open at the same time in just a few seconds. Put the lid sideways to allow steam to pop out and breathe to make it more crisp when opened. As they crack and make noise, we shake the pot to help them open.
When the noise from the corn cracks stops and the roar subsides, in a matter of seconds, the pan is ready. It means everything is open. Immediately pour into a large bowl.
- 3 tablespoons coconut oil or extra virgin olive oil
- 1/3 cup of high quality popcorn kernels
- 1 Tbsp or more (to taste) of butter (optional)
- Salt to taste
- Heat the oil: Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
- Put 2 or 3 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
4. Cover the pot, remove from heat and count 30 seconds.
5. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
6. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
7. Sprinkle the popcorn with salt to taste. Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
Tips for homemade popcorn: If you’re wondering how we make popcorn, I tell you it’s not hard at all. The only hard thing is to keep the popcorn light, not to burn whatever is at the bottom of the pot, because then they will bitter.
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