Palomitas de Maiz (Popcorn) are a variety of corn kernels that expand and puff up when heated.
They're one of the oldest and most popular snacks in the world-crispy, light, and naturally gluten-free.
Traditionally enjoyed salted or buttered, palomitas de maíz can also be made sweet, spicy, or cheesy, making them a versatile and delicious treat for movie nights or anytime snacking.
In this palomitas recipe, I use avocado oil because it gives the popcorn a rich, buttery flavor without adding actual butter.
It's my little secret for making popcorn that's light, crisp, and full of flavor.
Around here, homemade palomitas are a must on movie nights-and sometimes, they even turn into dinner.
Give this recipe a try; you'll see why it's a family favorite!
Ingredients You'll Need
Note: See the recipe card for quantities.
Avocado oil: Gives the popcorn a rich, buttery flavor while keeping it light and crisp. It also has a high smoke point.
Popcorn kernels: Use plain, unseasoned popping corn.
Salt: Enhances the natural flavor of the corn. Add just enough to lightly coat the kernels before popping-then adjust to taste once popped.
How to Make Palomitas
Note: Full instructions are provided in the recipe card below.
- Heat the avocado oil in a large pot with a lid set over medium-high heat. Pour in kernels, sprinkle enough salt to lightly cover the layer of kernels, and shake or stir periodically until the kernel begins to sizzle, then place the lid on the pot.
- Wait for the popcorn to start popping, then shake the pot gently now and again to keep the kernels moving. (Try to keep the lid slightly ajar when shaking to let the steam release.)
- When the pops are about 2 seconds apart, open the lid slightly so the steam is released and the mixture does not get soggy. Remove from the heat and pour into a serving bowl. Taste and adjust the salt as needed, shaking the bowl to distribute it.
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Recipe
Palomitas
Equipment
- Measuring cups and spoon
Ingredients
- ¼ Tablespoons avocado oil or canola oil
- ⅔ cup unpopped popcorn
- ½ teaspoon Fine salt adjust to taste
Instructions
- Heat the avocado oil in a large pot with a lid set over medium-high heat. Pour in popcorn kernels, sprinkle enough salt to lightly cover the layer of kernels, and shake or stir periodically until the kernel begins to sizzle, then place the lid on the pot.
- Wait for the popcorn to start popping, then shake the pot gently every now and again to keep the kernels moving, (Try to keep the lid slightly ajar when shaking to let the steam from the popcorn release.)
- As soon as the pops are about 2 seconds apart, open the lid slightly so the steam is released and your popcorn does not get soggy.
- Remove from the heat and pour into a serving bowl. Taste and adjust the salt as needed, shaking the bowl to distribute them.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
