Popcorn is a type of corn that expands from the kernel and puffs up when heated. Popcorn is able to pop like amaranth grain, sorghum, quinoa, and millet. When heated, pressure builds within the kernel, and a small explosion is the end result.
The health benefits of popcorn are mainly derived from its impressive content of fiber, polyphenolic compounds, antioxidant, vitamin B complex, manganese, and magnesium content.
How to Make Popcorn in a Pan
Making popcorn at home with a large saucepan is easy and cheap, will save you a bundle on a popcorn maker or microwave popcorn, and is also a lot of fun! Check out the ingredients needed below:
Ingredients
- A pack of maize/corn
- Oil or butter
Steps
- Buy a bag of dry maize kernels. You can get this from most supermarkets nowadays. The bigger bag you buy, the more money you'll save in the long term.
- Select your biggest saucepan with a lid (a see - through one makes all the difference!), put it on the stove and drizzle a small amount of oil on the bottom.
- Work out the amount of corn you'll need. Remember how big your average piece of popcorn is and use that to work out how many will comfortably fit in your pan.
- Add your corn to the pan (about 2 small handfuls is usually about right) and turn the stove to medium heat.
- Put the lid on quickly.
- You will soon begin to hear the corn popping and hitting the sides and lid of the pan. DO NOT TAKE OFF THE LID WHILST THE HEAT IS ON AND POPCORN IS POPPING. When the noise dies down to only 1 or 2 pops every few seconds, turn the heat off and remove the pan from the stove.
- Carefully take a peek under the lid. Your popcorn should be good and done, so take off the lid. You will smell the buttery aroma.
- If you want sweet popcorn, take sugar and sprinkle it over the popcorn (still in the pan). Put the lid back on and give it a gentle shake. The oil should allow the sugar to stick well to the corn.
- If you prefer honey flavoring, do the same thing as you did with the sugar!
- Serve.
- Finished.
- If a lot of the corn didn't pop, chances are you didn't put enough oil in, used too low a heat, or put too much corn in.
- Popping in stainless steel cookware can be tricky to get the heating right without burning, so its best to test a small sample in the pan first, or use a heat diffuser.
- If you want butter, melt the butter in the pan first instead of using oil.
- If you want salty popcorn, do the same as you would for sweet popcorn, but use salt instead.
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