How to make buckwheat popcorn at home using simple recipes

Buckwheat popcorn is used in gourmet dishes: warm salads, desserts. It tastes like a cross between puffed buckwheat and corn popcorn. Depending on the additives and the method of preparation, buckwheat popcorn can be sweet, salty, dry, with the addition of butter and caramel. The calorie content, taste and benefits of the product depend on the method of processing buckwheat. You can also make popcorn at home using your favorite recipe.

Why buckwheat popcorn is useful and its calorie content

The stores sell a ready-made crispy snack called airy buckwheat. In terms of properties and production technology, the product is similar to puffed rice and corn. Buckwheat kernels undergo mechanical, heat treatment, and then undergo a two-minute hot extrusion procedure. This means that the nuclei change their properties and molecular composition under the influence of high temperature and pressure - they explode.

After processing, useful vitamins and microelements contained in natural buckwheat are preserved in the kernels. The calorie content of 100 g of the product is 308 kcal.

The energy value is equal to the following indicators:

• proteins - 3.8 g;
• fats - 1.0 g;
• carbohydrates - 17.1 g.

The benefits of puffed buckwheat, buckwheat flakes, porridge and popcorn are in the content of easily digestible proteins and a rich nutritional composition:

What to eat buckwheat popcorn with

Ready puffed buckwheat is most often used for breakfast, adding milk and honey.

Popcorn has a wider range of uses:

• it is eaten immediately after cooking, sprinkled with salt or powdered sugar;
• add to salad (goat cheese, popcorn, herbs and poached egg);
• added to healthy sweets from dried fruits, honey and cereals;
• served for breakfast with yogurt or milk;
• homemade chocolates are prepared with the addition of assorted puffed rice, corn, buckwheat, and raisins.

Children like sweets, puffed buckwheat cookies, buckwheat popcorn. Even those who flatly refuse buckwheat porridge try it with pleasure.

What to make popcorn from at home

Chefs use several methods of preparing a healthy meal. To do this, they use boiled and completely dried buckwheat, buckwheat flakes or ordinary kernel. To make buckwheat popcorn at home, you can use any of the suggested recipes.

The finished popcorn is crispy and flavorful. It is best to serve it right after cooking. After 5 - 6 hours the properties of the snack change - buckwheat stops crunching, becomes softer.

Cooking recipes

For those who watch their diet, it should be borne in mind that homemade popcorn is higher in calories than industrial popcorn. Since it is impossible to make popcorn from buckwheat at home without vegetable oil, its energy value increases significantly: 100 g of the product contains from 407 to 450 kcal.

In a skillet pan

For cooking you will need:

• a small skillet or stewpan;
• metal sieve;
• tablespoon;
• plate for the finished dish, covered with a paper towel.

Required Ingredients:

• buckwheat - the amount is optional;
• refined vegetable oil - 250 - 300 ml.;
• fine salt.

Cooking method:

1. The groats are sorted out, washed if necessary and completely dried.
2. In a frying pan of small diameter, preferably with a thick bottom, heat the oil until a characteristic haze appears above the surface.
3. 2 tablespoons of kernels are poured into a metal sieve and dipped in boiling oil for 5-10 seconds (it is undesirable to overexpose, as buckwheat quickly burns out).
4. Spread the fried cereals on a paper towel so that the oil can be absorbed.
5. After frying the required amount of cores, turn off the oil, and sprinkle the finished dish with salt.

Buckwheat popcorn in microwave oven

Necessary equipment:

• pan;
• microwave oven;
• microwave container with a tight lid;
• metal spoon.

Ingredients:

• buckwheat in the desired amount;
• butter;
• salt or powdered sugar - to taste.

To prepare buckwheat popcorn in the microwave, the cereals are pre-washed under running water, then dried in a pan.

Buckwheat is fried in a thick-walled, preferably cast-iron pan, without adding oil. In order for the cereal to dry out evenly, it is constantly mixed.

Buckwheat is poured in one layer into a container with a tight lid, suitable for use in the microwave. Put a piece of butter on top (so much is needed to completely cover the cereal in melted form);

The container is tightly closed with a lid and set for two minutes at maximum power.

It is possible to determine that the popcorn is ready by the stopped sounds of the exploding grains.

Video recipe for making popcorn from boiled cereals