Popcorn is a healthy snack. However, keep in mind that corn and soybeans are one of the two most genetically modified grains in the world. For popcorn to be a healthy and safe snack, choose BIO Popcorn grain . Certified organic products cannot be GMOs.
To make popcorn, all you need is a large pot with a lid, some fat and a grain of corn. You'll make popcorn like in the movies. I just suggest not to salt it that much. For me, popcorn in cinemas is often oversalted.
These three fats are best suited to roasting popcorn: coconut oil, clarified butter, and olive oil. I use them interchangeably, depending on what popcorn I want. I tried to make popcorn with rapeseed oil in the past, but I didn't like it.
You can use unrefined coconut oil, then you will hold the coconut popcorn gently.
Clarified butter popcorn is a way to make real buttery popcorn, without the artificial buttery flavor. However, do not use ordinary butter for this, it burns very easily. Only clarified butter (ghee) is suitable for popcorn.
I used to find it strange, but recently I like popcorn prepared in olive oil the most.
Pour just enough oil to cover the bottom of the pan. You can add slightly more oil the first time. Such a layer 1-2mm thick all over the bottom will be perfect. Heat the oil to about 160 degrees, you must feel hot. This is the perfect temperature to roast popcorn.
Pour the corn kernels so that they completely cover the bottom of the pot. This is the optimal amount. Cover the pot with a lid and wait for the grains to pop. Then it is worth reducing the fire, using ¾ of the burner power. This way you won't burn the popcorn. When the pot is at least half full of popcorn. Gently open the lid, it will make the popcorn more crunchy.
If you like cheese popcorn, be sure to try the vegan version with yeast flakes. You can find the recipe here.
Now you know everything about popcorn. Remember that popcorn tastes best straight away. The second day is not so tasty. Therefore, it makes no sense to prepare it in advance.
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