1. The raw materials are spare (hint: I used the same white sugar as before, ignoring the sweetness of chocolate, the first time the finished product was too sweet, and later I reduced the amount of sugar, and the taste was much better.)
2. Put a small amount of salad oil in the pan, add corn, the amount of corn is less than the bottom of the pan.
3. After frying until one or two burst, close the lid and shake the pan to heat evenly.
4. When you can't hear the beeping sound, you can open the lid, pick out the completely popped ones, and discard the unpopped ones.
5. Add a small amount of water and appropriate amount of sugar to the pot.
6. When the sugar is light yellow, add the chocolate and quickly strip until it melts.
7. Add butter until it melts and the liquid is even.
8. Add the popped popcorn, stir fry and coat with chocolate candy liquid. After cooling, seal and save, and eat as soon as possible.
