Butter Caramel Popcorn
1.
Prepare the ingredients (two pots are prepared) (wash the corn kernels with running water, drain the water, don’t soak in water)
2.
Heat the pot on high fire, change to low fire
3.
Put in 10 grams of butter
4.
After the butter is melted, put in the corn kernels, stir-fry evenly with chopsticks (try to keep each corn kernel evenly heated)
5.
When you see the popped rice, quickly add 10 grams of powdered sugar (for caramel, just put it right now, if it’s sweet, you can omit it and put it before it is out of the pot)
6.
Quickly stir-fry the melted sugar powder, quickly cover the lid, and while changing the high fire, press the lid with your left hand and hold the pot away from the fire with your right hand. Keep the bottom of the pot close to the flame while shaking the pot continuously (I used a few more quickly, but I can’t take pictures. )
7.
I don’t hear the popping sound anymore, turn off the heat, and quickly put it into a bowl or plate prepared in advance (the heat of the pot will cause the caramel and popcorn to scorch)
8.
This is the second pot prepared (use the heat of the pot body to put the butter and corn kernels in the second pot)
9.
Okay, the popping rate is high
Tips:
1. The sixth step is the key to a high burst rate. You can change your hands repeatedly if you can't stop. Every time I finish this step, my arms are sore and sweaty. It's worth seeing the popped popcorn is very fluffy.
