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When the water inside the kernal turns to steam, the steam cannot escape through the kernal's hard shell, so the kernal explodes like a hand grenade. The liquid starch inside spews in all directions, and is instantly cooked by the steam into the puffy, delightful balls of goodness we all enjoy munching at the movies.

Water boils at 212 degrees Fahrenheit or 100 degrees centigrade, so whatever brings the kernal up to that internal temperature without burning it will make the kernal pop.

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13y ago

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