Composition / ingredients
Cooking method
Cook the popcorn according to the instructions in the microwave.
Fry the pumpkin seeds over medium heat until golden brown. Add popcorn.
Now prepare the caramel. Heat the cream slightly over low heat, add the vanilla and set aside for a while. In a deep saucepan, heat the syrup with sugar and cook over medium heat until the sugar dissolves. Stirring constantly, bring to a boil and cook for about 7 minutes, until the syrup begins to harden. Beat in the butter and salt. Very carefully, so that the syrup does not start to splash, pour in the cream. Reduce the heat and cook for about 5 more minutes, the sugar syrup should completely dissolve. Remove from heat and add cinnamon and pepper. Cool for 1 minute. Pour the caramel evenly over the popcorn with seeds. Cool it down.
When the popcorn has cooled down enough, lubricate your hands with oil and make balls out of it.
When serving, sweets should be at room temperature.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Cinnamon - 247 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Dried sunflower seeds - 560 kcal/100g
- Popcorn - 480 kcal/100g
- Syrup - 300 kcal/100g
