There is something more wonderful than the smell of popcorn through the house? It makes you want to watch a movie in a very warm place, have a June party or kill that childhood nostalgia. The sound of popping corn is part of many people’s history, isn’t it?
But as much as making popcorn is very easy and fast, there are some secrets that can make it more tasty and crunchy. Surely you are proud that there is no corn left without bursting or even burning – it happens a lot, right? We prepared a post Special that will give you all the tips for make the perfect sweet or salty popcorn!
Salted popcorn, sweet popcorn with icing or all together in the pan
First of all, let’s understand the 3 main ways to make popcorn. The first is for both salted and sweet topped: you can make popcorn as normal and add salt to the preparation. The second idea is to leave it to finish with coverage after the popcorn is ready. The third possibility is, at the time of preparation, add sugar, water, chocolate or whatever you prefer all in the same pan that will be ready. The first ones usually work better! Now, let’s go to the tips?
The ideal pan
The first tip is about pan used, that if you have a popcorn maker already solves all problems, but what you have at home will do. They just need to be (1) high, (2) of thinner and lighter material, (3) with lid that preferably has an air outlet.
The taller pans distribute the heat more evenly and, therefore, reduce the chances of getting too tight when the corn pops. The thinner and lighter ones are important so that it doesn’t take too long to warm up and there is no heat build-up – which could burn oil and popcorn. Having a lid is an essential requirement, right? The air outlet helps to make these delights even more crunchy 🙂
Amount of oil
THE amount of oil must be weighted, to the point of covering the entire bottom of the pan but also not dipping the corn. When the preparation is made with sugar and water, this amount can be balanced. The important thing is to leave it neither too dry nor too wet.
Amount of popcorn
It is important that all maize receive the same amount of heat. For this, put enough grain to cover the bottom of the pan without overlapping each other. And also organize so that this provision is widely distributed.
Temperature + 3 popcorn trick
So that the corn does not burn with the oil too hot or “cook” while it is still cold, there is an important trick. Put the amount of oil and just 3 corn kernels and cover. When they pop, remove from heat, place the rest of the corn, stir for 30 seconds and only then return to the fire to finish.
This makes them all reach the same temperature at the same time and can burst together, leaving no one left at the end or burning the popcorn.
Stir well and leave crispy
And of course, an essential tip: always stir! The popcorn maker has a “mixer” in the center that facilitates this process, but when we don’t have it, it is also super possible. Hold the lid of the pan on the sides with the help of a cloth and shake steadfast and gently back and forth, still on fire without going too far.
To make it crunchy, the lid needs to have a output in air or it is essential to leave a little open for to eliminate the steam. In this way, popcorn is not damp and wilted. When the interval between pops exceeds 5 seconds, it is time to quickly remove the pan from the heat, uncover and place it in a large, wide container. If it is salted, salt should be added during preparation. If it’s sweet with a frosting, put the frosting on at that point and stir it carefully 🙂
Everyone must have wondered how to make those colorful popcorn that we only find on the street, right? The secret is very simple, just add food coloring to caramel at the time of preparation, whether it is mixed with corn or later as a topping.
Popcorn with other toppings
Revenue from popcorn sweets they are a wide universe and full of possibilities. In general, you can make popcorn and add a little salt during preparation to enhance the sweet taste. And only then do a cover to put on top, as we already said at the beginning of the text.
The tips for getting perfect are: (1) do not use very liquid coatings. This can cause the popcorn to wilt; (2) wait to dry after putting the cover, to make it tastier when eating; (3) break with your hands if the frosting is too hard like caramel.
Here are some options: Caramelized pop corn and Popcorn with caramel, chocolate and peanuts.
So, ready to make the perfect popcorn? Oh, of course, we also have other very unusual recipes that use popcorn in preparation: the cupcake it’s the salted caramel cake are incredible. Enjoy!