I don’t really love popcorns, but I must admit that there are some popcorn flavours that are difficult to resist. One of my favourite flavours of popcorn will have to be caramel, which is surprising for somebody like me who loves savoury more than sweet stuff. Caramel popcorn, when done right and tastefully, are crispy and malty. You don’t necessary get this every time you visit the cinema though – theirs are usually just sugar-coated, very tasteless and unsexy (makes me feel like I’m stuffing styrofoam into my mouth. Those on the supermarket shelves can be more promising.
This recipe is great and it’s promising. Remember, brown sugar is a must if you want to get that malty flavour. The baking helps to make the popcorns crispy so this step is a critical last step too.
Ingredients:
- Salted butter: 1 tbsp + 3 tbsp
- Popcorn kernel: 1/2 cup
- Brown sugar: 3/4 cup
- Water: 4 tbsp
- Baking soda: 1/4 tsp
- Vanilla paste: 1/2 tsp
Method:
- Preheat oven at 120 degrees Celsius.
- Heat 1 tbsp butter in wok. Swirl to coat sides.
- Add corn kernels. Give a quick stir, then cover with lid (with a vent). Cook on low heat.
- Once the corns start popping, lift wok from flame and shake. Repeat a few times until corns stop popping. Set corns aside.
- Heat 3 tbsp butter with brown sugar. Continue stirring till sugar melts.
- Add in water, baking soda and vanilla paste. Stir till sugar mixture becomes frothy.
- Add in popcorns. Coat evenly with sugar mixture.
- Pour popcorns onto greased paper on baking tray. Bake 20min till crispy.
Serving:
1 large bag of popcorns (for sharing between 2 to 3 pax)
