Make movie nights a bit more special with this sweet homemade popcorn recipe! There really no need for a microwave or a fancy popcorn machine. You just need a tall pot, stove and a little bit of oil for a nice fresh batch of homemade popcorn.
When one thinks of going to the movies, it can’t be helped that anyone would think of buying themselves a fresh batch of popcorn to accompany them in the movie theater. Popcorn has been enjoyed by many generations from around the world, flavored a hundred ways and made not only for the enjoyment of watching movies but has been added to anyone’s snack list to munch on in the afternoon or anytime.
Popcorn has a deeply rooted history in America. The oldest popcorn known to be made was founded in1948, New Mexico. Some say kernels have even dated back to 5,600 years old. Indigenous people in North America also have a rich history with this popular snack. As colonists moved through their lands, foreigners also adopted their way of living and have reportedly eaten popcorn with milk and sugar to make cereal. As America progressed, their continued love of Popcorn also evolved the way this was made. It became one of the most popular snack food made at home, sold at general stores, carnivals, circuses, and concession stands.
Is Popcorn healthy?
Popcorn can be healthy with the exclusion of salt and sugar. Air popped popcorn or Plain popcorn cooked without oil is seen as a healthy snack. This is because popcorn or kernels are made from whole grain, which helps boost heart health because of the nutritional benefits such as containing vitamin and minerals, high in fiber, low in fat and sugar, and contains no cholesterol.
Popcorn ‘popping’ methods
The earliest popcorn used to look like a parched corn; which were made by cooking dried kernels in a frying pan. This was because the kernels then had low water content, which made it troublesome for the kernel to pop. Modern popcorn kernels we now have cultivated into the kernels that pop into the fluffy white delicacies we know today.
There are several methods of making popcorn. In 1885, Charles Cretos made the first commercial popcorn maker in Chicago. The machine was not only mobile but also had a gasoline burner, which made it easier for many to sell freshly made popcorn in the streets. This got even more in demand as the movie scene was bursting into popularity. This gave birth to the idea of popcorn being a classic movie time snack.
Another method of ‘microwavable’ popcorn was created as the movie theaters dropped in popularity. In 1981 the home consumption of popcorn rose again because of this idea. The easiest and most convenient for of making popcorn at home is the ‘stovetop’ popcorn. Stovetop popcorn is a tasty and cheap snack you can make in less than 7 minutes, this even yields enough to feed a party of 7 to 8 people. One cant deny that from the big screens to our own homes. Freshly popped Popcorn is a nice and quick to do snack that just completes the experience.
Homemade PopcornCourse: Snacks
2 tablespoons oil
½ cup popcorn kernels
- Optional Caramel Sauce
1 cup white sugar
1/3 cup water
¼ teaspoon salt
1 tablespoon butter
- In a pot and medium high heat, add oil and 2 – 3 pieces of popcorn kernels. Wait till all the kernels popped.
- Once the kernels have popped take these out of the pan and add ½ cup popcorn kernels. Cover and mix, leave it for a minute or till you don’t hear anymore popping sounds.
- Place them in a bowl and flavor with salt or other powdered flavorings. And toss to combine.
- For the caramel sauce; in a pan at medium heat add sugar and water. Mix well and let it simmer till it has a yellow hue, stir this a bit and add salt, mixing it till it turns to a honey like color. Turn off the heat and add the butter, mixing till it melts.
- Pour the sauce over the cooled popcorn. Mix well and enjoy!
- When adding caramel sauce, make sure the popcorn has cooled to room temperature. This prevents the caramel from melting the popcorn.
Homemade Popcorn Recipe (tagalog):
- 1 kutsarang mantika
- ½ tasa ng popcorn kernels
Opsyonal na Karamel Sauce
- 1 tasa puting asukal
- 1/3 tasa tubig
- ¼ kutsaritang asin
- 1 kutsarang mantikilya
- Sa kawali na may katamtamamng – mataas na init, lagyan ng mantika at 2 o 3 na popcorn kernels. Hintayin hangang maluto o pumutok ang lahat ng kernels.
- Pagpumutok na ang mga kernels, tangalin ito sa kawali at lagyan ng ½ cup ng popcorn kernels. Takpan at haluin, iwanan ng 1 minuto o hangagng wala nang marinig na putok na mga tunog.
- Ilugar ito sa malaking tasa at lagyan ng asin o mga powder na flavoring. Haluin ng maiigi.
- Para sa caramel sauce; sa kawali na may katamtamang init, lagyan ng asukal at tubig. Haluin at ipakulo ito hangang magkakulay dilaw. Haluin at lagyan ng asin, haluin hanggang magkulay pulot. Patayin ng init at lagyan ng mantikilya, haluin hangang matunaw ito.
- Ihalo ito sa popcorn. Haluin at ienjoy!