Components
- 1⁄2 cup of popcorn corn kernels
- Half a tablespoon of oil
- add salt according to your preference
Setup phase
- Put the oil in a medium-sized pot, add three kernels of corn, and heat over medium flame. When one of the kernels pops, the oil will be at the ideal temperature for making popcorn. Then, add the remaining kernels, cover the pot, and lower the heat.
- Cover the pan and cook on low heat for approximately 5 minutes, waiting until the interval between popcorn pops exceeds 2 seconds. Every 2 minutes, pick up the pan by the handles and gently stir in circular motions to ensure the kernels pop evenly.
- Once popped, move the popcorn to a large baking tray and allow it to cool fully before storing—keeping the kernels spread out helps them cool more quickly.
- To keep popcorn crisp for up to three days, store it in a glass container with an airtight lid or a tightly sealed plastic bag. Note: add salt to taste only when ready to eat, as this helps maintain the popcorn’s crispiness for a longer period.
Versión para microondas
Put 1/4 cup of popcorn corn in a medium-sized glass bowl (or another microwave-safe material). Add 1 tablespoon of water and cover it with your microwave lid.
Place the bowl in the microwave and cook for 5 minutes, or until the interval between popcorn pops exceeds 2 seconds—be mindful of the time to avoid burning; during testing, it popped for 4 minutes and 30 seconds. Use a dish towel to carefully take the bowl out of the microwave, as it will be very hot. Sprinkle the popcorn with salt and serve immediately.