Good morning everyone. Welcome to the cooking blog, where your worst nightmare of cooking will become your go-to hobby. Now, I will demonstrate the most enjoyed snack while binge-watching your favorite movies or TV series. If we could pray to god for one immortal thing which shall last forever would be this dish. Yes, you guessed it right, ‘Popcorn.’ Popcorn should be mandatory while checking in for a movie in the theatre. Never thought of a person who wouldn’t buy popcorn while watching a movie. Study proves that eating popcorn while watching a movie might increase your concentration level irrespective of the company with you.
Today you will know everything you need to know on how to make crunchy yet soft on the inside caramel popcorn. Caramel popcorn needs to be crunchy on the outside. If you are used to eating soggy popcorn drowned in caramel, which will instantly stick to your teeth, then you need to throw them away & make your batch because those things shouldn’t be considered more than a disgrace for popcorn. The best Caramel popcorn is a two-part process: One where you need to make caramel syrup & Other should be your regular popcorn without any external flavoring.
- 1 cup of unpopped corn kernels
- One tablespoon of vegetable oil
- 1/2 cup of unsalted butter
- One teaspoon of vanilla extract
- 1/4 teaspoon of baking soda
Gather Ingredients & Equipment:
Arrange every equipment initially before starting to cook. Once you begin cooking caramel, it will give you very little time to drizzle & flavor the popcorn. So before starting to cook, preheat oven on 250-degree Celsius, and a pressure cooker to cook your unpopped kernels of popcorn.
Making The Popcorn:
Warm 3-4 corn kernels in a saucepan with vegetable oil in it & let them pop. Once they do. Add rest of the uncooked popcorn & cover the pan with a lid so that the cooked kernels won’t jump out of the pan like a flying soldier out of the battle. Even though it is very amusing to see them do that, but we aren’t here for this. Pop the corn, shaking pan occasionally, which will prevent the sticking. Does it till the pops slow down? Take out your popcorn in a heat-free bowl. This will make you 10 cups of popcorn or 1 cup if it’s a long movie.
Making the Caramel Sauce:
Starting with the main essence, melt the butter in a pan with medium heat. Once the butter is completely melted, add the sugar & increase the temperature of the pan from medium to medium-high. This will help you to liquefy the sugar to an extent where it can be called a caramel. Once it starts boiling, start stirring the pan & never let it settle at the bottom if you want to avoid the burning of sugar. Bringing heat again to medium, now is where you add all the extra ingredients like vanilla extract, salt, baking soda & any other if you want to give your popcorn a little extra modified crunch. Continue stirring until you form a thick glossy liquid.
Mixing Both Components:
Slowly pour the sauce over cooked kernels (Popcorn) & mix them simultaneously. It seems an easy job, but it takes a lot of effort. So, I would suggest grabbing another helping hand who can pour the sauce while you mix the kernels.
Baking The Caramel Popcorn:
This is the part where your caramel popcorn will stand out from others. Baking it again will give them a nice exterior crunch & help kernels to absorb the essence of caramel till the last bite. Heating it for 3 minutes will be enough to get a nice crunch on them
And there you have it, all you now need to do is grab your favorite movie & start watching while munching on this crunchy yet soft Caramel Popcorn.