Appetizers & nibbles
Popcorn (pop-corn)
Corn kernels popped by heat, light and crispy. Born in North America, popcorn is snacked on at the cinema or in front of a family movie.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Heat the oil in a large, heavy-bottomed pan with a lid over medium-high heat.
- Add 3 kernels, cover and wait for them to pop: that's your sign the oil is ready.
- Remove those three kernels, pour in the rest of the corn in a single layer, cover and shake the pan regularly.
- As soon as the popping slows down (about 5 to 6 minutes), take the pan off the heat and leave it for another minute.
- Melt the butter separately, then pour it over the popcorn with the salt, pepper and paprika, or the sugar for a sweet version. Toss and serve straight away.
Variations and tips
Sweet version. Replace the paprika and salt with 2 tablespoons of sugar and a pinch of cinnamon, adding the sugar to the melted butter.
Using what's easy to find. Popcorn kernels are sold in supermarkets; if you can't find them, don't use canned sweetcorn, which won't pop.
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Mexican
Tex-Mex
American
French
Mexican
American
Original Ecomely recipe.