- Oil2 Tablespoon(s)
- Salt1 Pinchor (30g of brown sugar)
- Butter30 Gram(s)
- Corn50 Gram(s)
My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from her mother.
Pop it in the stove
Heat the oil in a saucepan, when it is hot, add the corn kernels.
Stirring the pan
When the corn begins to burst, put the lid on and cook for 3 minutes stirring the pan.
Seasoning and serve your popcorn
Remove the lid, add the butter and salt or sugar , mix well and serve immediately.
You can try potato chips recipe.
Tips and Hacks
Use a good, heavy-bottomed pot.
Don’t crank the heat up too high.
If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.
Season with salt carefully. You can always add more, but you can’t take away too much.