1. Pour salad oil into the pot and heat it up.
2. After the oil is hot, pour the small corn kernels and stir evenly with a shovel, so that each small corn kernel can be evenly coated with oil.
3. Cover the pot, and you will hear a crackling sound. This means that the small corn kernels are turning into popcorn. At this time, shake the pot from time to time to prevent the bottom of the pot from getting stuck.
4. When no crackling sound is heard in the pot, it means that the corn kernels have turned into popcorn, so turn off the heat. Serve out and set aside for later use.
5. Start to boil the caramel. Pour water and white sugar into the pot, and start to cook on a medium-to-low heat, stirring constantly during the process.
6. When it becomes thick, there are a lot of air stones, put in the butter and continue to stir.
7. Stir until the butter is completely melted and a thick caramel color appears, turn off the heat.
8. Pour in the popcorn that has bloomed and stir evenly with a shovel, so that each popcorn can be covered with caramel.
9. Stir well and pour it into a baking tray and let cool. You can pick it up and eat when it's not sticky.
