Our popcorn method not only pops almost every kernel, it also prevents the kernels from burning. The idea is to allow the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels and fewer burnt kernels. The key to this is Broighter Gold Rapeseed Oil!
The key is that rapeseed oil doesn't smoke until 220c stopping burning and leaving the goodness of the oil on the corn. That goodness being the huge amount of omega 3 (as well as omega 6,9 and vitamin E)
- 3 tablespoons of oil
- 100g of popping corn
Pick your oil:
If you are going sweet or creating your own flavours probably start with the plain Rapeseed Oil. On the other hand experiment with the amazing flavours that Broighter Gold have.
Heat the oil:
Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
Put 3 or 4 popcorn kernels into the oil:
Wait for the popcorn kernels to pop.
Add the rest of the popcorn:
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer
Cover the pot, remove from heat and count 30 seconds:
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat:
The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Once the popping slows to several seconds between pops, remove the pan from the heat:
Remove the lid and dump the popcorn immediately into a wide bowl.
Sprinkle the popcorn with salt to taste:
Other toppings for the popcorn: smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.