Perfectly popped sweet Popcorn
I've tried severally to make popcorn. It's either it turns out burnt, bitter or not well popped. But I didn't give up, I kept trying. And now I think I can give some tips that could help.
Perfectly popped sweet Popcorn
I've tried severally to make popcorn. It's either it turns out burnt, bitter or not well popped. But I didn't give up, I kept trying. And now I think I can give some tips that could help.
Cooking Instructions
- 1
Ensure you use a heavy bottomed pot, so the heat spreads out evenly, melt your margarine lightly
- 2
Add sugar (preferably smooth type, the cubes might give you trouble breaking them), then add your popcorn kernel, stir them together on medium heat until the first two kernels pop.
- 3
At the point you'll want to cover the pot, preferably one with a transparent glass lid. The kernels will start popping very quickly and you'll want to shake the pot left to right every 30 secs. This keeps the sugar from settling and burning, also gets the unpopped kernels to the bottom of the pot.
- 4
Once the popping reduces to one pop per 3 seconds (notice I didn't say "stops completely") bring your popcorn down and open the lid.
- 5
Spread the popcorn on a flat surface to cool, after which you'll want to serve or store in airtight containers
- 6
Some tips to note.
1. Use a heavy-bottomed pot and one wide enough to contain the popcorn, once it has finished popping.
2. Use margarine preferably, if you're using oil use oil with high smoke point (canola, sesame, sunfloweroil). You can only use groundnut oil if you're not adding sugar at all to your recipe.
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