Ingredients
- canola oil
- cancha chulpe
Preparation
- Pour a thin film of oil in the bottom of the pot. Heat the oil over medium to medium-high heat, and pour in enough cancha to fill the bottom in one layer.
- Cover and cook until all the kernels have popped, about 7 minutes.
- Shake the pot during popping to evenly distribute the kernels and prevent burning.
- Strain the popped kernels and drain on paper towels.
- Sprinkle with salt and enjoy warm.
more: http://andreasrecipes.com/canchita-peruvian-popcorn/
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