Hungarian product!

Directions for use:
Heat a little oil to 220-240 degrees in a pan, add a layer of corn, put a lid on it. About 3 minutes and it's done. You have to wait until the bounce slows down, that is, until 2 seconds pass between each pop. Then turn off the heat and remove the pan from the stove. The escaping steam is still hot, so lift the lid away from your face. Due to the still hot steam, the remaining seeds may still pop. Season to your liking.

The water molecules in the corn expand as a result of the heat, the overpressure of the steam expands the husk of the corn, and it bursts with the sound effect.