From "Meh" to "delicious" in six minutes

Ingredients:
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- 50 grams Seeberger Popcorn Corn
- 30 grams of very fine bakery sugar (dissolves more easily)
- 1 block Palmin cocofatty

Tips in advance:
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- The pot should ideally bring a diameter of 20cm and high enough. From 50 grams of corn is much popcorn
- A bowl for receiving the finished popcorn should be available in pot range. The need to move fast!

Preparation:
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Nice big pot up to the induction cooker (goes also to all other types of stoves, with an induction cooker can prepare but excellent control) and bring the Palmin block between 70 and 100 degrees to melt. Meanwhile, put the 50 grams of popcorn maize and 30 grams of caster sugar together in a container and wait until the coconut oil is completely melted. Turn off stove and add the sugar corn mixture into the pot. Tilt the pan so that fat, sugar and corn gather in a small space. The mixture with a wooden spoon by amounts well until the sugar has dissolved and encloses the corn kernels. Back distribute the pot on the stove and the popcorn mixture by shaking so that the corn kernels are spreading with as much space on the base of the pan. Set the oven to 160 degrees and put the lid on the pot. After about five minutes the first grains to puffing. Once the frequency of Aufpuffens subsides somewhat, shake the pot vigorously to can not be lowered to the ground and burst grains the already finished popcorn in stronger contact comes with the forming caramel. A burning popcorn is thus prevented. Repeat the shaking every 20 seconds until no more corn aufpufft.

Now quickly enter the popcorn in the bowl and stir slightly, so that it can air out and not too strongly adheres. Now, after ten bowls this popcorn corn I can say, very tasty! This preparation also reasonably easy (for popcorn ratios) and with low failure rate. For me, puffing an average of seven grains not.