Homemade popcorn can be just as good as the stuff sold at the movies. In fact, these are typically healthier than those prepared in a microwave oven. Famous popcorn has been tested in practice by ancient civilizations. For example, evidence of this food has been discovered in Mexico dating back approximately 3,500 years before Christ. Corn grains have been used by the indigenous peoples of Latin America since ancient times.
In movie theaters, giant fryers that prepare large amounts of popcorn are on display. To fry them, however, all you need is a homemade pan with a lid and some oil. Of course, there are some techniques and tricks that can be used to keep these from burning. It’s possible that the first few times they won’t look very good if you don’t understand some of the basic principles of the recipe.
- 150 grams of corn kernels
- 60 milliliters of sunflower oil
- Salt to taste
- In a large, covered skillet over high heat, heat the sunflower oil.
- Place a grain of corn in the oil to ensure that it is extremely hot.
- To begin cooking, wait for the test grain to sparkle and pop.
- Pour the corn into the pan and spread it evenly across the surface.
- Reduce the intensity of the flame to medium.
- Place the pan lid on and wait for all of the popcorn to pop.
- Turn off the heat and stir in the salt, stirring with your hands.
- It is critical that all of the corn kernels are evenly distributed and covered with oil on the pan. Otherwise, some of the popcorn will burn while others will not even pop. The children in the house will enjoy the experience and will want to participate in it, which can be an afternoon cooking with the family.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 318Total Fat 29gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 291mgCarbohydrates 16gFiber 2gSugar 3gProtein 3g