Ingredients ?

Small corn kernels 40 grams

Light cream 50 grams

Sugar 45 grams

Vegetable oil 15 ml

Buttered popcorn practice ?

Wash and heat a frying pan, pour in the corn kernels and oil over low heat and keep stirring until the first kernel pops and then cover the pan immediately

Shake the pan horizontally for 3-5 seconds after covering so that the kernels that have not yet blossomed can be evenly heated

There is no sound in the pan and then turn off the heat and open the lid of the pan to pour the popcorn into a mesh bowl and set aside

Pour sugar and light cream into a pan and set aside for use. sugar and light cream, stirring constantly over low heat, until the color becomes slightly yellow, bubbling and thick, then turn off the heat and pour the popcorn in the pot and mix well

The popcorn is mixed well and poured onto a non-stick baking sheet to cool

Tips

1. Corn kernels must be selected from the small ones, and the large ones can not be used to make this kind of popcorn;?

2. Popcorn and simmering butterscotch must be low heat, sugar simmering to the thick bubbles as in the picture before pouring into the popcorn, otherwise the icing cools and does not easily solidify on the popcorn;?

3. popcorn a time do not do more, now do now eat, each time to do enough to eat once on the good, otherwise it will be wrapped in butterscotch icing too long and soft, affecting the taste.