Two types of corn kernel are used for making popcorn. Butterfly kernels are used most commonly and are the variation you're most likely to find in stores. They are shaped irregularly and have protruding "wings." Mushroom kernels are generally round with less pronounced "wings" and are used to make candied or caramelised popcorn. The method for cooking the two types of kernel is the same.
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Things you need
- Heavy saucepan with sealable lid
- Extra virgin olive oil
- Half a cup of mushroom kernels
Add three tablespoons of extra virgin olive oil to a pan and place on a stove on medium heat. You can use butter, but this can stick to the bottom of the pan and burn.
Throw in your cup of mushroom kernels and put the lid on the pan immediately.
Shake the pan continually once you hear the corn start to pop while keeping it on the heat.
Remove the pan from the heat when the popping has all but stopped and pour your popcorn into a bowl. This shouldn't take any longer than three minutes.
Add salt, sugar or butter to taste.
Tips and warnings
- Add butter, sugar and honey to your corn after it's finished popping to create a caramel glaze.
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