Another basic for staying indoors. Excellent for movie nights as a light snack when homemade.
Ingredients:
80 g corn kernels – there are some special for popcorn
3 tbsp olive oil (or any other cooking oil)
1 tsp salt & any other seasoning you might want
Quick Guide:
Choose a wider bottom pot with a lid. Bonus, if the lid is clear it will make monitoring and checking easier. Keep in mind these grow a lot in volume, so choose an appropriate size pot (mine can hold about 4 liters)
Turn on the cooker (tabletop gas or induction) on medium heat
Put the olive oil in the pan together with 4 corn kernels and cover with the lid.
When all of the kernels have popped then the oil has heated enough. Add the remaining kernels and shake the pot a bit to coat them in the hot oil
Put it back on the heat and let the kernels pop, shaking the pan from time to time (every 10 sec or so) to insure even cooking of all kernels. If not, the cooked ones will start burning pretty fast.
Once the popping sound has stopped for more than 5 sec remove from the heat immediately.
Pour in a large bowl, add salt and any additional seasoning you might like (I prefer mine plain, just with salt) and then let cool for a minute before serving
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