Last Updated on May 18, 2017
Preparation Time : 5 mins
Cooking Time : 20 to 25 mins
Serves: 6 to 8
Popcorn Kernels - ½ cup
Oil - 2 tblspn
For Caramel Sauce:
Sugar - 1 cup
Water - ⅓ cup
Unsalted Butter - 3 tblspn
Salt - 1.5 tsp
Vanilla Essence - 2 tsp
Baking Soda / Cooking Soda - 1 tsp
Start by making popcorn. Take a heavy bottom pan with lid. Heat oil in it, add few kernels in and cover with a lid, heat it and allow the popcorn to pop. Once it pops you know the oil is ready. Now remove the poped corn and add the remaining corn all at once. Immediately close the lid and shake it lightly.
Now let it heat and cook till the corns start popping. Inbetween keep shaking the pan, and gently open the lid a little so the steam can escape and you dont end up with soggy popcorn.
Once the popping subsides you can take it off the heat and set aside to cool.
Now make the caramel sauce. Heat sugar, water, butter in a sauce pan and bring it to a boil. Boil it for 6 to 10 min on medium high heat till the sugar syrup turns dark and golden.
Now take it off the heat and add in salt, vanilla and baking soda. Mix well, it will get foamy.
Now pour this caramel over the popcorn and stir gently to coat all the popcorn.
Now spoon this in a parchment lined baking sheet and set aside to cool.
Now you can break them and separate them.
Enjoy or store it in a air tight container for upto a week.
|You need some popping corn kernels|
|measure ½ cup|
|Heat couple tblspn of oil in a heavy bottom sauce pan|
|add few corn kernels in|
|cover with a lid and let it heat till the corns are popped|
|now it is popped, now you know that the oil is hot|
|remove the corn|
|immediately add the corn kernels|
|add it all at once|
|cover with the lid and heat it|
|it will start popping|
|now you can see it has come almost to the top|
|you can open the lid lightly and allow the steam to escape so you dont end up with soggy popcorn|
|now the corn has stopped popping|
|which says it is done|
|now lets make the caramel sauce for the popcorn|
|first line a sheet or plate with parchment paper, you can grease it lightly with oil|
|take sugar in a heavy bottom sauce pan|
|add in water|
|add in butter|
|put it on heat and cook|
|the mix will come to a boil|
|dont stir the pan, you can swirl it lightly|
|first it will look white and frothy|
|slowly as you heat it will darken|
|look how dark it has got|
|now it is done..dont let it burn|
|add in vanilla|
|add in salt|
|add in baking soda|
|and immediately mix|
|the caramel will get frothy|
|you can see how frothy it is getting|
|immediately pour that over the corn|
|now the caramel is well coated|
|spoon this over the parchment sheet|
|spread it and let it cool down|