Popcorn, or popcorn, is today one of the most popular snack foods in the world for both children and adults. Nutritionists recommend making this delicacy yourself and from natural corn grains, since manufacturers add chemical flavors and various food additives to popcorn.
Traditional popcorn
To make classic popcorn, take 100 g of natural corn kernels, 2 tbsp. vegetable oil and salt or icing sugar to taste. Freeze the corn kernels for at least 20 minutes before cooking. Put a deep skillet or 2-liter heavy-walled pan on the fire, heat it and remove from heat, then pour the chilled corn into it in a single layer, pour the grains with oil and close the container tightly with a lid. Shake it several times and return to the fire, where the corn starts to burst and turn inside out within 3-4 minutes - time may vary depending on the amount of kernels cooking.
When the corn kernels are exploding, do not open the lid of the cookware, as popcorn or hot steam can burn your face.
Popcorn is considered ready when the explosive popping in the dishes stops - after that, the lid can be gently opened and the accumulated steam can be released. Sprinkle the cracked corn kernels with salt or powdered sugar, then cover the container again and shake thoroughly to distribute the spices evenly over the popcorn. If desired, salt and sugar can be substituted with dried tarragon with rosemary and sea salt, black pepper with nutmeg, basil, grated cheese, and even small pieces of smoked fish. Transfer the finished snack to deep plastic glasses or a wide glass bowl.
Original popcorn
For crispy cinnamon popcorn, take previously cooked unspiced popcorn, 180 g salted nuts, 450 g light brown sugar, 1 cup light corn syrup, 1 cup maple molasses, ½ cup butter, ½ cup water, 2 tsp. salt and 1.5 tsp. cinnamon. Combine the popcorn and nuts in a bowl and the sugar, butter, molasses, water, cinnamon, and salt in a saucepan. Heat the mixture to a simmer and stir until the sugar is completely dissolved, then pour the hot syrup over the popcorn nuts and mix thoroughly. Put the resulting mixture on wax paper, divide into small portions with a fork and refrigerate.
Instead of salt, sugar, or cinnamon, you can use your favorite spices or seasoning mixes when making homemade popcorn.
To make apple popcorn, use cooked corn kernels, 2 cups of apple flakes, 2 cups of nut mixture, ¾ cup of apple juice, 1 cup of sugar, 1 cup of corn syrup, ½ tsp. vinegar and ¼ tsp. salt. Combine the popcorn with the nuts and cereal, and place the juice, molasses, salt, sugar, and vinegar in a 2-liter heavy-bottomed saucepan and cook over medium heat, stirring constantly.
When the sugar dissolves and boils, boil the resulting syrup, refrigerate and pour into the popcorn with nuts and flakes. Mix everything thoroughly so that the syrup evenly covers the corn kernels, then transfer the treat to a small saucepan, greased with oil, cool it completely and use, chipping off the resulting tile piece by piece. Apple juice can be substituted for ¾ cup of apple wine if desired.
