Rocket Popcorn
by @NomNomThe cinema classic from your own pot: 100 g popcorn kernels, 3 EL rapeseed oil, put the lid on — and the popcorn pops all by itself. Ready in about 5 minutes, plain with salt or seasoned however you like.
Source / link: US-amerikanische Kino-Küche (Klassiker)
Ingredients
| 3 EL | rapeseed oil |
| 100 g | popcorn kernels |
| 1 TL | fine salt |
Preparation
Step by step through the recipe
- 1 Heat 3 EL rapeseed oil in a large pot with a lid over medium heat and add 2–3 test kernels of popcorn kernels.
- 2 As soon as the test kernels pop, add 100 g popcorn kernels and put the lid on.
- 3 When the first kernels pop, reduce the heat and carefully swirl the pot about every 15 seconds.
- 4 When the pops become slower and there are about 3 seconds between individual kernels, take the pot off the stove and wait briefly until the steam has settled.
- 5 Remove the lid and season the popcorn with 1 TL fine salt.
Notes & tips
Sugar-salt version — mix 1 TL salt with 1 TL sugar and sprinkle over the popcorn. Paprika rub version — mix 1 TL sweet paprika powder, 1/2 TL smoked paprika powder and a pinch of sugar and sprinkle over the popcorn. Tip: Swirl the pot regularly and don't work at too high a heat — that way nothing burns and almost all the kernels pop. Storage: Kept airtight, the popcorn stays crunchy for about 1–2 days; if needed, briefly re-crisp it in the oven.
Nutrition
estimated per serving- Calories
- 199 kcal
- Protein
- 0 g
- Fat
- 22 g
- Carbs
- 0 g
– = ingredient not in nutrition database (estimate incomplete)
