During popping, the kernel turns inside out and exposes the white starch commonly referred to as popcorn.
Corn kernels pop under certain conditions regardless of the cooking device used. The kernels must be exposed to a minimum of 450 degrees Fahrenheit to create enough steam to gelatinize the starch and rupture the hull, and the heat must not exceed 500 or the hull will rupture before the starch gelatinizes and leave a partially popped kernel. Although popcorn air poppers create the ideal environment to pop corn, the same conditions can be recreated on a stovetop.
Instructions
1. Heat a nonstick 4-qt. pot over medium heat.
2. Pour 2 cups of popcorn kernels in the pot, or enough to form a single layer on the bottom, and cover.
3. Agitate the pot by moving it back and forth on the stove without allowing it to leave the heat.
4. Maintain the agitation until the popping slows to one or two pops every 30 seconds.
5. Transfer the popped corn to a mixing bowl and season to taste.
Tags: degrees Fahrenheit