Learn how to sprout your own popcorn kernals in our article here.
Here’s how to do it.
(Image credit: Erika Tracy)
The keys to great popcorn are the multiple mini-explosions created when heat turns the moisture in each kernel into steam. The steam expands and expands, until, “pop!” Since sprouted corn has a higher moisture content, you get more steam. And more steam means fluffier popcorn. Plus, you end up with far fewer un-popped kernels rolling around in the bottom of your snack bowl!
And then there’s the taste. Thanks to the simple sugars created in the sprouting process, the popcorn has a deeper, stronger corn flavor that’s a bit sweet and requires little, if nothing, in the way of embellishment. A simple sprinkle of salt is nice, but even that is unnecessary.
You can use the same popping methods with sprouted corn that you would for traditional dried corn: a stovetop popper or a popcorn machine. But if you want to enjoy your light, airy treat even faster, it works great using the below microwave method.
The Microwave Method
- Soak kernels. Soak sprouted corn kernels in water for about 5 minutes.
- Prepare for microwave. Put about ¼ cup of kernels in a brown paper lunch bag, fold over the top and place in the middle of your microwave.
- Get started. Set your timer for 3 minutes and carefully remove the bag when popping slows to 2 to 3 seconds between pops.
- Listen closely. Like any popcorn, it will burn quickly!
→ Watch this fun video from The Kitchn showing how to make popcorn in the microwave.
Have you ever made popcorn from sprouted corn kernels?