Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.
There is even a crochetstitch named after popcorn: popcornstitch!
This is how you make plain popcorn:
1 tbsp oil
1 tbsp oil
200 gr popcorn kernels
Put oil in a large pan with a thick bottom. Scatter the corn popcorn there and put the lid on the pan.
Don't turn the heat no too high, otherwise it will burn the corn.
Turn the heat off when it stops popping.
SALTY POPCORN: Sprinkle salt over the popcorn.
SWEET POPCORN: Put a spoonful of butter in a heavy saucepan or wok. Few tablespoons powdered sugar on top and add the popcorn. Continue stirring until the popcorn has a light brown layer.
HONEY POPCORN: Pour 1 tbsp. thin honey over hot popcorn, shake it a couple of times and let it cool.
COLOURED POPCORN: 1 cup sugar, popcorn made with 1/2 cup corn, 20 gr. butter, 1/3 cup water, 6 drops of foodcolouring. Stir sugar, butter and water in a heavy saucepan to sugar is dissolved. Bring the mixture to a boil and let boil without stirring 5 minutes. Remove from heat and add foodcolouring. Stir the colored sugar mixture into the popcorn. Put the popcorn on a baking sheet and allow 5 minutes into oven until crispy and no longer stick together. Shake the colourded popcorn in a large bowl to combine.
CHEESEPOPCORN: 10 cups freshly popped popcorn, 1 tsp ground paprika, 1 tsp chilli powder, 1/2 tsp ground cumin, 2 spoons melted butter, 5 spoons grated Parmesan cheese, salt
Put hot popcorn into a large serving bowl. Sprinkle paprika, chilli powder and cumin over the popcorn and toss to mix. Pour the melted butter over the top then sprinkle with the Parmesan cheese. Toss again to blend.
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