The main ingredient is corn butter or vegetable oil white sugar.

1 the corn kernels are sieved to remove the broken skin, and the sugar is put in a small dish for later storage.

Pan, completely dry, without water. Heat it a little and let the butter melt.

3 pour in the corn kernels, just spread a layer, not too much. You'd better mix it with a spatula and grease every corn.

Open the fire for a while and see that the corn is a little discolored and sprinkle with sugar. Move quickly and spread as evenly as possible.

5. Cover the pot and continue to simmer. ...

The corn is beginning to blossom. . . .

Soon, the popcorn in the pot piled up. . . At this time, you should shake the pot a little hard every once in a while to make the sugar stick evenly.

When the banging basically stops, you're done!

. skill

1. Don't open the lid all the way, or the popcorn will explode everywhere and burn easily.

Don't open the lid until there is no banging in the pot, let it dry for a while, and then pour it out to enjoy.

3. Homemade popcorn can't be stirred, so there will be less sugar in the popcorn above and more sugar in the popcorn below. But fortunately, I don't like it very much. 4. Those who love sweets can eat the top, and those who love sweets can eat the bottom.

The sugar is put late, lest it be overcooked. But it must be put before the corn blooms. If you don't master it well, put it aside from the beginning.

Good beans Food Network