Caramel popcorn raw materials:
Corn kernels (spherical or butterfly) special for popcorn:120g, butter: 30g. Fine sugar: 45g, butter: 15g, water: 15g, sea salt:1g.
Production steps:
1, put butter in the pot, turn off the heat after the butter melts.
2. Pour in the fried corn, mix the corn with the butter with a spoon, let the corn "roll" in the butter, and evenly cover it with butter.
3. Spread the corn kernels on the bottom of the pot, cover the pot and set fire to it. At first, the fire can be a little bigger. After about a minute or two, I saw the popcorn begin to "jump" happily.
With more and more popcorn, turn it into a small fire and shake the pot from time to time to prevent it from sticking to the bottom.
5. Turn off the fire when the popcorn basically stops popping.
6. The popcorn shop is open for business, which is cool.
7. Start cooking caramel sauce, add sugar and water into the pot, and simmer all the way until caramel color.
8. Add butter and sea salt, and turn off the heat after the butter melts.
9. Pour the popcorn into the caramel, stir well, pour out and spread out. Crispy and delicious after cooling, especially delicious.