Heat the oil in a heavy-bottomed skillet over medium flame. Add the cancha and toss to coat with the oil. Cover the pan, shaking the pan from time. The kernels will begin popping and will take on a golden brown color until popping subsides (10 min.) Drain on a plate lined with paper towels. Season with salt and ground red chile pepper and sugar.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.