Caramel Popcorn
Let's snack on some airy popcorn with a crisp, crunchy shell. Why buy it when you can make all the amazing caramel popcorn you want yourself? This treat is delicious, and making it yourself is half the fun.
Ropotushka
Recipe author
Caramel Popcorn
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 %
1 g
Fats 16 %
12 g
Carbohydrates 82 %
60 g
346 kcal
GI:
0
/
0
/
100
- Many of us associate popcorn with a trip to the movies — the smell of it popping is enough to make you hungry. But you don't have to wait for your next visit; you can make popcorn at home. You'll need a special popping variety of corn. This snack came to us from America. Let's start making caramel popcorn. First, get your equipment ready. You'll need a skillet with a lid — go for a larger one, since the corn expands a lot. The lid should be tight or heavy so the popcorn doesn't fly out as it pops. We'll cook the caramel in a small saucepan; I use an enameled pot with a long handle. Gather all the ingredients and let's begin. Pour the corn into a dry skillet and spread it evenly across the bottom. Cover and set the heat to medium. Pour the water into the saucepan and add the sugar. A full cup of sugar makes very sweet caramel, so if you prefer it less sweet, use less. Don't stir. Set the burner to medium-high. Now you can turn up the heat under the skillet of corn too. After a bit, the corn will start popping. Shake the skillet as it goes so the kernels heat and pop evenly. As the sugar dissolves, don't stir the syrup with a spoon — instead, swirl it by lifting and tilting the pan, which is why a long-handled pot is handy. Keep an eye on the syrup without forgetting the corn. When the popping stops, give the skillet one last shake, count to 15, and turn off the heat. Once the caramel turns golden, add the butter to the saucepan and wait for it to melt. Now you can stir it thoroughly with a spoon. Add the baking soda and stir well again — the caramel is ready. Take the lid off the skillet and drizzle the caramel over the popcorn in a thin stream while tossing it. Work quickly, because the caramel sets almost instantly once it hits the air. Let the caramel popcorn cool for about 10 minutes. If it clumps together too much, break it apart once cooled. Your caramel popcorn is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Field corn, raw dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
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