Popcorn

Popcorn

By
From
Encyclopedia of Food and Cookery

A perennial children’s favourite for snacks and for birthday parties. It is a special type of dried corn, and may be bought ready-popped, either plain, toffee-coated or candy-coated. Popping your own corn, though, is very simple and much more fun.

To pop corn: Heat 1–2 tablespoons oil in a pan, just enough to film the base, and add enough popcorn to cover half the base of the pan in one layer. Shake over high heat until popping starts, then cover with a lid. Shake pan from time to time as long as popping continues (if you remove the lid you will have popcorn all over the room!). When all corn has popped, toss with melted butter and sprinkle lightly with salt.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again