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How to Pop Corn

For good results in popping, the main requisites are good corn and a good hot fire. and a good hot fire. In popping, certain precautions may be observed to good advantage.

Do not take too much pop corn at one time, not more than enough to barely cover the bottom of the popper one kernel deep. Hold the popper high enough above the fire or heat to keep from burning the kernels or scorching them too quickly. The right degree of heat for best results in popping should make good corn begin to pop in 1½ minutes. This should give the maximum volume increase in popping. If it begins to pop in less time or if a large quantity of corn is put into the popper, it will not pop up so crisp and flaky. If it takes much longer for the popping to begin, the heat is probably not great enough or the pop corn is of poor quality, or there may be other interfering causes, such as drafts of cold air.

To preserve the snowy whiteness of the popped kernels, the flame must be kept from striking them.

This can be done by placing a plate of iron or a stove lid between the corn and the fire if a wire popper is used or by using a pan popper if popping directly over a flame.

If the pop corn is in first-class condition and the heat properly applied, 1 pint of unpopped corn should give 15 to 20 pints of popped corn.