Ingredienti
Mais1 cup
Zucchero3 cups
Burro3 tablespoons
Olio1 tablespoon
Bicarbonato di sodio2 teaspoons
Sale1 teaspoon
Acqua1 cup
Passi
- 1
Grease a large, deep bowl with some oil to prevent the caramel from sticking, set aside.
5 minUtensili necessari:🍳Large deep bowl - 2
Prepare a baking tray lined with parchment paper, greased with oil, and set aside.
5 minUtensili necessari:🍳Parchment-lined baking tray - 3
Prepare 2 tablespoons and grease them with oil, set aside.
5 minUtensili necessari:🍳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 minUtensili necessari:
Cucchiaio - 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 minUtensili necessari:🍳Deep pot - 6
Leave the caramel on medium heat for 15-20 minutes until it turns golden.
20 min - 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 minUtensili necessari:🍳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 min - 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 minUtensili necessari:
Forchetta
Fatti nutrizionali
Maisper 100gZuccheroper 100gBurroper 100gOlioper 100gSaleper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.