In a sufuria/cooking pot add in oil and heat it up for a few seconds.
Add in the popcorns, cover and let them pop.
Once all have popped, transfer the popcorns into a different bowl.
In the same sufuria/cooking pot, add in the sugar and salt and heat it on very low heat. Do Not stir.
Immediately the sugar particles begin melting and browning add the butter and stir. (Do this immediately the first melting & browning occurs.
Then add in the baking soda as you keep on stirring until all sugar particles have melted and caramelized.
Once all sugar particles melt, add the popcorns in and mix with the caramelized sauce.
Finally remove and set the caramelized popcorns on a tray/bowl ready for serving.
1.Ensure you keep stirring once you add the butter to prevent stickiness. This is because caramelized sugar is sticky in nature.
2. Once the popcorns are well coated with the caramelized sauce, transfer immediately while still hot. This will also help prevent them from sticking onto the sufuria.
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