[mmichaels1970]

The mom starts by dumping a few spoonfuls of kernels into her paper bag, then adds butter and sea salt before microwaving the mix for just two minutes.

People didn't know this? I did that 30 years ago. Didn't even need the tik-toks or interwebs to figure it out.

Now I WOULD intentionally burn the heck out of it in my ongoing quest to figure out how to create, market, and sell "partially popped" kernels...but that's neither here nor there....and that dream is long gone.

[Do_Tar]

[tet68]

“partially popped” kernels..

Called parched corn, my father used to make it in a
frying pan from field corn with salt.
It’s what they had in the country.

[DesertRhino]

“quest to figure out how to create, market, and sell “partially popped” kernels”.

Go to your local Mexican Carniceria store. Get a bag of whole yellow corn called Maiz Chulpa. It’s a slightly longer kernel. Put it in your iron skillet with just the smallest amount of oil you can find. One layer thick where each kernel is touching the pan. Have the heat just below popping temp. You’ll get a few that barely pop here and there but dont worry. Drop in a little butter to coat them and hit em with the salt. And you’ll have exactly those partially popped kernels. Only they are way softer, on the order of corn nuts rather than tooth breakers.

It’s a true staple to carry on road trips. Parched corn. You will thank me. You can try other exotic stuff like brown sugar also, but I never do. To me these are the unholy love child of a fritos, corn nut, and bottom of the popcorn bag threesome. Lord they are good.