Ingrédients
Maïs1 cup
Sucre3 cups
Beurre3 tablespoons
Huile1 tablespoon
Bicarbonate de soude2 teaspoons
Sel1 teaspoon
Eau1 cup
Mesures
- 1
Grease a large, deep bowl with some oil to prevent the caramel from sticking, set aside.
5 minutesMatériel requis:🍳Large deep bowl - 2
Prepare a baking tray lined with parchment paper, greased with oil, and set aside.
5 minutesMatériel requis:🍳Parchment-lined baking tray - 3
Prepare 2 tablespoons and grease them with oil, set aside.
5 minutesMatériel requis:🍳Tablespoon - 4
Prepare the popcorn with a tablespoon of oil and a cup of corn in the usual way until cooked, then pour it into the greased bowl.
10 minutesMatériel requis:
Cuillère - 5
To prepare the caramel, in a deep pot, combine sugar, water, butter, and salt, stirring until the butter melts. Stop stirring; do not stir again. Brush the sides of the pot with a kitchen brush dipped in water.
10 minutesMatériel requis:🍳Deep pot - 6
Leave the caramel on medium heat for 15-20 minutes until it turns golden.
20 minutes - 7
Be careful when preparing this step; add the baking soda all at once to the caramel. You will notice bubbling and steam, and the color will change. Using a whisk, start stirring quickly until the bubbling calms down.
5 minutesMatériel requis:🍳Whisk - 8
Pour the caramel directly over the popcorn, using the two spoons to stir immediately to distribute the caramel. Be careful with your hands due to the hot caramel.
5 minutes - 9
Quickly place the mixture on the tray, using the fork to try to separate the kernels from each other. If they stick together, it will be easier to separate them later. Let the caramel cool, then break it into pieces.
5 minutesMatériel requis:
Fourchette
Faits nutritionnels
Maïspour 100gSucrepour 100gBeurrepour 100gHuilepour 100gSelpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.