Ready to read a fabulous, delicious, and very easy recipe? Yes? Then look at how delicious these EASY AND DELICIOUS CARAMEL POPCORN are! I’ll reveal all the secrets and tricks to make them at home and make them as good as the ones at the cinema and even more and always crunchy! You’ll need very few ingredients, and I warn you, one leads to another, they’re too good! And now up in the kitchen to try them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Cooking time: 5 Minutes
- Portions: 1 bowl
- Cuisine: Italian
Ingredients for the easy and delicious caramel popcorn
- 1/4 cup Popcorn kernels
- 4 tablespoons Sugar
- 3 tablespoons Brown sugar
- 2 tablespoons Water
- 1 pinch Fine salt
- 1 tablespoon Extra virgin olive oil
Useful tools for making caramel popcorn
- Kitchen Scale
- Pan – non-stick
- Spoon
- Bowl
- Pot
Preparation
First, make the popcorn the classic way. In a pot, pour 1 tablespoon of oil, add the popcorn kernels, and cover with the lid. Cook over low heat, shaking the pot from time to time until all the kernels have popped, then pour them into a bowl, salt them, and let them cool completely.
In a non-stick pan, add the granulated sugar, brown sugar, and 2 tablespoons of water, then place it over low heat.
Once you see the sugar and water beginning to melt, increase the heat a bit (it should be nice and high at this stage) and add the popcorn (previously prepared) to the pan. Stir continuously for 5 minutes with the steel spoon, ensuring to coat all the popcorn with caramel.
After 5 minutes, the caramel popcorn will be ready. Remove them from the heat and pour them onto a sheet of parchment paper (you can place the sheet either in a baking tray or on a wooden board), and let them cool completely.
Once the caramel popcorn is completely cool, mix them with a spoon or with your hands. You’ll see they won’t stick together, and they will separate one from another, and voilà, now they are ready to be enjoyed!
EASY AND DELICIOUS CARAMEL POPCORN TO MAKE AT HOME!
The tricks to ensure that once cooked, the caramel popcorn is not soft but crunchy are two: 1 let them cool completely after the first “cooking” (and before the second) and 2 once caramelized and poured onto the parchment paper, do not touch them until they are completely cool.
Notes
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