Easy Microwave Homemade Caramel Chocolate Popcorn
1.
Take an appropriate amount of butter. If the butter is still lumpy like mine, put it directly in the microwave for 30 seconds, take it out and look at it. If it does not melt, continue for 30 seconds, and continue until it melts.
2.
Take an appropriate amount of self-exploded corn. Here is an explanation. An appropriate amount means just covering the bottom of the bowl. My picture is still a bit too much, the popped corn has the lid up.
3.
Close the lid and put it in the microwave for 3 minutes and 15 seconds. (The bowl I use is a very common one. I believe everyone has it at home. It is thicker, so I pressed it for 15 seconds. If it has a thin bottom, it only takes 3 minutes at most)
4.
After more than 3 minutes, the popcorn was ready. Take it out and spread on a plate to cool for later use.
5.
Put an appropriate amount of sugar into the pot. (It is recommended to use a pan), put in the right amount of salad oil, the oil can moisten the sugar. Turn on the fire and boil the sugar. Be very careful here. From now on, you must keep stirring the sugar in the pot.
6.
When the sugar begins to melt and gather together, turn to low heat and continue stirring.
7.
Because it is caramel popcorn, only sugar may lack color. When the sugar is completely boiled (as shown in the picture), add a chocolate (I put a Hershey chocolate) and keep stirring.
8.
When the chocolate and sugar are stirring coffee, and it can flow freely in the pot, pour the popcorn and turn off the heat.
9.
The syrup and popcorn kept mixing, and then it was OK.
Tips:
1. Popcorn corn should use self-pop corn. I read it online and said that the supermarket sells it. I went to our local supermarket and couldn't find it, so I bought it online.
2. Here is a detail. I suggest you not be lazy to mix the sugar and butter together and put it in the microwave oven. Although it is convenient, it is easy to paste and affect the taste.
3. When the popcorn is exploding, people should not leave, but pay attention to the sound. If the popping sound becomes weaker, or it takes more than 3 seconds, turn off the fire, otherwise it will be lost.
4. It is best to use butter when boiling sugar. I don't have much butter at home, so I use salad oil, but it doesn't affect the taste.
5. When the chocolate is put in, it may become agglomerated. Don’t worry at this time, or keep stirring it. It can be adjusted to medium heat, but once the sugar is melted, adjust to low heat immediately, otherwise the chocolate Muddled.
