Popcorn

At my house, popcorn isn't just for movie nights: It's a super handy snack.

Cheap, easy to make at home and with endless possibilities for flavoring, I've even served them at adult parties.

To make popcorn at home you don't really need a recipe, but I will give you some tips to make it easier for you and make them turn out great.

Ingredients:

Olive oil

Popcorn kernels (preferably organic)

Salt and any seasonings you like (I'll give you some ideas below)

Method:

In a deep pot, add a drizzle of olive oil and a single kernel of popcorn kernel. Place the pot over medium-high heat. Cover the pot and wait for the popping sound of the kernel—this tells you exactly when the oil is hot enough to make popcorn.

Once the popcorn is done, add the rest of the kernels - put in enough to cover the bottom of the pot in a single layer - more and they will stick out once they are done.

Cover the pot again, and shake it—without opening it or removing it from the heat—several times to stir the grains inside. You can do this every 30 seconds or so.

You'll hear the popcorn popping frequently for a few minutes, and then the popping will slow down. You can shake the pot a couple more times in case any kernels haven't popped, but if they've stopped popping, they're done. Don't leave them in too long or they'll burn.

Remove from the heat, pour into a large bowl, and season as you like. Melted butter and salt are typical at the cinema, but there are many more possibilities; I'll give you some options below.

Tips for its preparation:

Use fresh ingredients: Corn that has been in the pantry for a while tends to burn before popping and becoming popcorn.

Use organic ingredients: whenever possible, although it is more expensive and not always easy to find.

Use the trick of putting a single grain in the fire to know exactly when the oil is at the ideal temperature.

Resist the temptation to open the pot. This cools it down, makes the popcorn take longer to pop, and increases the risk of burning.

If you make a lot, you can store any uneaten ones in an airtight container for several days. Just wait until they cool completely before storing.

Flavors for your popcorn:

The classic way: Melt butter and pour it over the popcorn, mixing well so that all the kernels are coated. Add salt to taste and mix again.

Classic, but vegan: Instead of butter, use olive oil and salt. They're just as messy, delicious, and while they don't have that typical buttery flavor, they do have a more sophisticated touch—especially if you use good olive oil.

Sweet and savory: These are a big hit at home. Melted coconut oil—or another neutral oil—coconut sugar, ground cinnamon, and salt.

With chocolate: Melt dark chocolate with a little coconut oil and pour it over the popcorn. They're very messy, but if you're a chocolate lover, you'll love them.

For cheese: Oil, pepper, grated Parmesan cheese, and salt to taste.

Cheese (vegan): Oil, pepper, nutritional yeast and salt to taste.

Spicy: to the cheese ones (vegan or not), add a touch of paprika to taste.

Which is your favorite version?