I posted here a few weeks ago about a source for cancha, the Peruvian version of popcorn. Have now procured some. And my next question is, does anyone have tips for roasting cancha at home? It does tend to jump out of the pan, and also spray hot oil all over the place. I asked the guy at Lima's Taste (where I first tried it) and he simply recommended not to roast it at home. So anyone out there who has done this successfully, please post!
Thanks so much,