1, materials: corn kernels100g, corn oil 40-50g, unsalted butter 30g, clear water 40g and white sugar 80g.

2. Prepare a wok with a lid, then put in a proper amount of corn oil, heat the oil to 56 minutes with a big fire, pour in corn kernels after the oil is hot, and gently shake the wok so that the corn kernels are evenly covered at the bottom of the wok and evenly heated.

3, keep the fire heating, and soon the first corn will start to burst. At this time, quickly cover the lid to prevent the corn from frying all over the house.

4. Wait for the corn to start popping when it is heated, even you can hear the banging sound in the pot, and then shake the wok every 10 second or so, so that every corn grain can pop when it is heated, and the lid can't be opened at this time.

5, until there is no more bang bang sound in the pot, and you can't feel the explosion of corn kernels in your hand, you can uncover it. After uncovering the cover, you need to turn to medium heat, fry the popcorn for another ten seconds, then take it out and let it cool for later use, so that the popcorn can be dried a little.

6, prepare a non-stick pan, add a little water and white sugar to the pan, then start heating on medium and high fire, let the white sugar melt slowly, and then stir-fry the yellowish sugar color. After the sugar is fried, add 30 grams of butter prepared in advance, and then stir slowly until the butter melts and the sugar color changes from yellowish to burnt yellow.

7. It is best to pour the finished popcorn into the pot and stir it quickly and evenly with a shovel so that every popcorn can stick to the syrup. After stirring evenly, put the popcorn into a plate and cool it slightly, then break the stuck popcorn by hand to prevent the syrup from forming lumps after cooling.