You pop sprouted popcorn on the stovetop much like regular popcorn, with a slight variation in the process.
Here's a detailed guide:
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Prepare the Pan: Heat 1 tablespoon of cooking oil (coconut oil, vegetable oil, or olive oil work well) in a large, heavy-bottomed pan or pot over medium heat. Make sure the pan has a tight-fitting lid.
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Add the Kernels: Once the oil is hot (test by adding a kernel or two; if it pops, you're ready), add ½ cup of sprouted popcorn kernels to the pan.
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Cover and Shake: Immediately cover the pan with the lid. Shake the pan continuously and vigorously to prevent the kernels from burning and to ensure even heating.
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Listen for Popping: Continue shaking over medium heat until the popping slows down. You should hear about 2-3 seconds between pops.
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Remove from Heat: Once the popping slows significantly, remove the pan from the heat. Keep the lid on to allow any remaining kernels to pop.
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Wait and Serve: Wait a minute or two until all popping has ceased. Carefully remove the lid (steam will escape). Pour the popcorn into a bowl and season as desired (salt, butter, nutritional yeast, etc.).
Key Considerations for Sprouted Popcorn:
- Moisture Content: Sprouted popcorn may have a slightly higher moisture content than regular popcorn. This may affect the popping time and the overall texture.
- Burn Prevention: Due to the potential for slightly different moisture content, it's even more important to shake the pan continuously to prevent burning.
- Lower Yield: Sprouted popcorn may not pop as fully or completely as regular popcorn, potentially resulting in a lower yield.
- Storage: Store sprouted popcorn kernels in an airtight container in a cool, dry place to maintain their quality.
