Popcorn
Recipe · Miscellaneous
Ingredients
- 75 ml sunflower oil
- 40 grams SteviJa Kristal®
- 100 grams popping corn
- Pan with a lid (about 20 cm in diameter)
Preparation
Heat the oil and the Kristal in a pan over a high heat. Add the corn to the pan once the Kristal has dissolved in the oil. Put a lid on the pan and quickly shake the pan so that the oil is spread evenly over the corn kernels.
Place the lid at an angle on the pan so that the steam released can escape. Take care that the popcorn does not jump out of the pan, and do not look into the pan while the corn is popping!
Turn off the heat as soon as it goes quiet under the lid. Do not wait for the very last 'pop' sounds. The last kernels will pop in the 'residual heat’.
Tips:
- Always use a pan that is large enough. A corn kernel becomes about seven to eight times bigger after popping.
- Use a single layer of corn kernels at a time. If you want to make more popcorn, do it in several batches.
- Butter or margarine is not suitable for popping. The temperature in the pan gets too high, which will cause butter or margarine to burn.
- Store leftover popping corn in a tightly sealed bag to prevent it from drying out.