Friday, March 25, 2011

How to make perfect popcorn

I used to always burn it and have lots of unpopped corns left over at the end. Now I do not...


In a medium saucepan (with a lid), heat up 2 tablespoons of canola oil, along with 3 corn kernels, on medium-high.

When you hear that the 3 kernels have popped, add more kernels to the hot pan, (enough to cover the bottom of the pan). Shuffle them around so they are all coated in oil, and shake them occasionally as they are heating to make sure the heat is distributed evenly.

When the corn begins to pop, put the lid on the saucepan and continue to shake it occasionally.

You might want to take the pan off the heat halfway through to put some of the popcorn into a bowl, that way you can see how many are still unpopped.

Soon they will all be popped and you will have a snack.

The most important part of this recipe is in the beginning, to wait until the oil/pan is at the right temperature before putting in all of your corns.

1 comment:

olivia said...

this is shockingly helpful to me as popcorn is a staple in my apartment. thank you!