Ingredients
corn seeds for popcorn, preferably organic, and preferably the variety of baby yellow topaz
peanut oil (or a little coconut oil)
salt
Optional ingredient: coconut sugar to sprinkle.
Preparation
1. Pour, in a saucepan not yet hot, enough oil to cover the surface of the bottom. Add the corn seeds. DO NOT add more seeds than can fit in the bottom of your pan, and DO NOT HEAT the oil until you have placed your seeds in it.
2. Make the pan very hot, cover and shake vigorously for 30 seconds to evenly coat the seeds with oil.
3. Lift the lid quickly, then close it. This brief relationship to oxygen is essential for reasons that I would be totally unable to explain.
4. Make your saucepan, throughout the cooking process, go back and forth on the heat.
5. Listen carefully to what the popcorn is telling you. When the “pop” slows down to two seeds per second, it's time to IMMEDIATELY remove the pot from the heat. Once all the "pop" has stopped, pour the popcorn into a bowl, sugar profusely (option we have added to this recipe, coconut sugar). And the kicker, the thing that makes it perfect and tasty, is adding a final pinch of salt. And there you go!
Source: Elle France, Elle-a-Table
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