Andrea Meyers - Canchita (Peruvian Popcorn)


  • canola oil
  • cancha chulpe


  1. 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.
  2.  Cover and cook until all the kernels have popped, about 7 minutes. 
  3. Shake the pot during popping to evenly distribute the kernels and prevent burning. 
  4. Strain the popped kernels and drain on paper towels. 
  5. Sprinkle with salt and enjoy warm.


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