What are the best home popcorn makers

Prepare popcorn in a pot: this is how delicious popcorn works at home

Popcorn can be made by a number of different methods. Whether in the pot, in the microwave or in the popcorn machine, every method is suitable for making excellent popcorn.

In today's guide we want to introduce you to the classic method for preparing in the pot. This is wonderfully suitable for at home.

What do I need to make popcorn in the pot myself?

It only takes three to four minutes to make popcorn in a pot. Basically, you only need a large saucepan, oil, popcorn corn and salt or sugar, depending on your taste. Now do the following:

  1. Simply cover the bottom of the pot with a little oil, one millimeter is enough (approx. 3-4 tablespoons). We will explain below which oil is best for this.
  2. Heat the oil and stir in the sugar or salt. For 50 grams of popcorn corn, we recommend about three tablespoons of sugar or salt, depending on how intense you want it to be.
  3. Quickly add the popcorn corn and put a lid on the pot. You can now turn off the stove top. Corn kernels pop up from a temperature of 180 degrees Celsius.
  4. Shake the pot back and forth a few times as it pops to avoid burning.
  5. If the intervals at which the corn kernels puff are longer than 2 seconds, carefully lower the lid and let the steam escape.
  6. The popcorn is ready! Tip: Let the popcorn cool down a little before serving.

Which pot is best for making popcorn yourself?

With simple pot-making, it is normal that some grains do not puff or burn to the bottom of the pot. For the ideal result, it is best to use special popcorn pots or popcorn machines to make your own popcorn at home.

Popcorn pots are special pots that were invented to make crispy snacks. They have a special lid with a handle attached to a crank. If you turn this crank, a small, stable wire is moved inside the pot.

What are the advantages of a popcorn pot?

Due to its position just above the bottom of the pot, the wire attached to the crank prevents corn kernels from burning and thus ensures that all corn kernels puff up.

Another advantage of a popcorn pot with a crank is the even distribution of the sugar or salt, so that every single popcorn gets something. The lids of the popcorn pots are often cut in half so that the finished popcorn can be tipped into a bowl easily and without burning.

A popcorn pot therefore only needs a stove and a little muscle power. It is very easy to use and ensures ideal results. The only disadvantage of the popcorn pot in contrast to the popcorn machine is that you have to stand at the stove yourself and take care of the popcorn.

The latest invention on the market is the popcorn loop, which uses a new design to implement the idea of ​​classic popcorn pots with the crank.

How can I refine popcorn in the pot?

There are two ways to refine popcorn. The sugar for sweet popcorn can be added before or during production, or simply sprinkled on it afterwards. The former variant is not possible with conventional popcorn machines.

Refining the popcorn with a crunchy caramel coating works best when it is made in the pot. Just add about three spoons of sugar to the oil in the saucepan and stir well. You can also use cane sugar for this.

If you want the sugar to spread out well and stick to the popcorn, caramelize the whole thing first and then add the popcorn corn. Put the lid on, turn the heat down, and shake the pot a few times so that the popcorn doesn't burn.

If the corn kernels only pop open at longer intervals of about 2 seconds, remove the lid and let the popcorn cool down.

You can also add the popcorn corn directly to the pot with the oil and sugar and then heat it up. Heat the whole thing up, stirring a few times so that the oil and sugar spread over the kernels of corn. Put on the cover and carry out the above steps.

Caramelizing in the pot is not very easy, but you will be rewarded with tasty, crunchy popcorn with a fine caramel coating.

Which oil is best for making popcorn in the pot?

Basically any oil that can withstand temperatures of around 200 degrees Celsius is suitable for making your own popcorn. This means that all unprocessed and native, i.e. cold-pressed, oils are excluded.

Vegetable oils, refined (chemically treated) oils, coconut fat or sesame oil are best. Rapeseed oil is also suitable for making popcorn. However, it should not be used for salty popcorn as the combination results in a bitter taste.

To make the popcorn a little tastier, you can also use garlic oil or any other flavored oil to pop it up. In order to give the popcorn a creative touch, spice mixtures such as paprika, curry or chilli can be added to the oil as desired. There are no limits to your imagination here.

If you want to do without oil entirely, just use a coated saucepan or pan with a lid.

Further literature and sources:

[1] http://popcornfabrik.de/welches-oel-fuer-die-popcorn-produktion/

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