Description & Facts
Pop these kernels and you'll get large, smooth and puffy popcorn pieces that are perfect for holding toppings, glazes, caramel and chocolate. This popcorn is also perfect for making kettle corn, but can be prepared the traditional way with butter and salt.
Facts For You
Stove top directions:
Preheat 3 tablespoons of oil in a deep pan on medium heat. The best oils to use have a high smoke-point (peanut oil, safflower oil, soy oil, sunflower oil, light olive oil, or coconut oil). When the oil is hot add 1/3c popcorn kernels. Put a lid on the pot and continue to move the pan, or stir the kernels, so that they do not burn. Cook for 2 1/2 min to 4 min or until the pops are 5 seconds apart.
Mix 1/3 cup of popcorn with 1 tablespoon of oil. Add the kernel and oil mixture to a brown paper bag. Fold over the top of the bag two times and give it a good shake. Cook for 2 1/2 minutes or until the pops are 5 seconds apart.
Oil needs to reach 400 degrees or more to achieve mushroom shape. Oil not heated to the correct temperature will produce butterfly shaped corn.