How to Make Sweet Popcorn

Опубликовал Admin

5-01-2021, 21:11

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Sweet popcorn is perfect for movie nights at home, children's parties and a tasty snack. You'll get the best flavor by popping your own kernels over the stove or in a popcorn maker, but you can adapt these recipes for microwave popcorn as well. Since there are several varieties, you'll just have to try them all.

Making Sweet Butter Popcorn

Heat oil and test kernels in a heavy pan. Heat 3 tbsp (45 mL) vegetable oil and three popcorn kernels in a large, heavy-bottomed pan with a lid. When all three kernels have popped, the pan is hot enough to add the rest.
- Canola oil or another vegetable oil with a medium or high smoking point works best.
- If you're using microwave popcorn, just microwave the bag and skip down to melting the butter and sugar. You'll miss out on some flavor, but it will work out.
Add the rest of the popcorn kernels. Remove the pan from heat and add ½ cup (120mL) popcorn kernels. Wait 30 seconds, then return to medium-high heat. This delay lets the kernels reach an even temperature so they pop closer to the same time.
Heat and shake until kernels start to pop. About every ten seconds, lift the pan and shake from side to side for three seconds. Occasionally crack the lid so air and moisture can escape.
Add ¼ cup (50g) sugar and heat until popped. Once the first kernels start to pop, add granulated white sugar and shake well to mix. Wait until the popping starts again, then heat until the popping slows to once every one or two seconds. Pour the popcorn into a bowl and set aside. Don't just take the pan off the heat, as the hot pan can still burn the sugar.
- The sugar can get very hot. Let it cool before you snack.
- If you smell burning, pour out the popcorn right away. There's a fine line between browned sugar and charcoal.
Melt the butter with the rest of the sugar. Stir together ⅓ cup (75g) butter and ⅛ cup (2 tbsp / 25g) granulated sugar. Heat and stir in the pan until fully melted, or simmer for a couple minutes for a caramel sauce. You can also melt this in the microwave in about one minute.
- For a thicker, caramel-y sauce, use ¼ cup (50g) golden syrup instead of sugar. You can put this on normal popcorn instead of sugared popcorn, unless you really have a sweet tooth.
Add a pinch of salt. Sprinkle on about ½ tsp (2.5 mL) of salt, or to taste. Not only does this add a flavor of its own, it can make the popcorn taste sweeter by masking the bitter flavor from burned kernels or scorched syrup.
Pour the glaze over the popcorn. Stir the butter and sugar mixture until smooth, then pour it onto your popcorn bowl. Wait at least five minutes before eating so the glaze cools down and the popcorn crisps.
- If you want the glaze to harden, chill it in the refrigerator for 15–20 minutes.

Making Apple Cinnamon Popcorn

Purchase or make apple chips. Buy a bag of dried apple chips and measure out about 1 cup (240 mL). Alternatively, make them yourself from any sweet apple variety (most reds will work):
- Slice the apple into thin slices of uniform thickness.
- Place the slices on a cooling rack. (If you only have a baking tray, flip the slices over halfway through baking to dry out the other side.)
- Bake at minimum temperature (~250ºF/120ºC) with the oven door slightly open.
- Remove when apple slices are wrinkled and mostly dry, about 2 hours.
- Let cool to room temperature. The slices should become mostly crisp.
Prepare popcorn as usual. You can pop the kernels on the stovetop (see above) or use a microwave bag. Use non-flavored popcorn, since butter will go on later.
Melt butter and sugar together. Melt ¼ cup (55g) butter and 2 tbsp (25g) brown sugar over medium heat, stirring frequently. You can stop as soon as both ingredients are melted, or keep cooking another couple minutes for a thicker caramel sauce.
- You may use white sugar instead. The brown sugar adds a stronger caramel flavor and works with the apple pie spices.
Combine all ingredients. Pour the butter-sugar mixture into the bowl. Add 1 tsp (5 mL) cinnamon, ¼ tsp (1 mL) nutmeg, and ¼ tsp (1 mL) vanilla extract. Stir together well, pour over the popcorn. Give the butter a few minutes to cool down before eating.
- Optionally, add a cup (240 mL) of chopped pecans or walnuts as well.

Making Chocolate Popcorn

Pop the popcorn. You can use the stovetop as described above, or zap a bag of unflavored microwave popcorn.
Melt dark chocolate chips and salt. Put 4 oz (110g) dark chocolate chips or finely chopped dark chocolate into a microwave-safe container. Add ½ tsp (2.5 mL) salt. Heat in 10–15 second intervals, stirring after each one, until melted. Chocolate burns and separates easily, so take care not to overheat.
Drizzle chocolate over a baking sheet of popcorn. Spread out the popcorn on a rimmed baking sheet lined with parchment paper. Pour the chocolate over it.
Wait for the chocolate to harden. Leave the chocolate at room temperature for about one hour, or until it forms a hard shell. Eat, sprinkling on more salt if desired.
Finished.

Ingredients

Serves 4 (all recipes)

Popcorn

½ cup (120mL) popcorn kernels
3 tbsp (45mL) vegetable oil

Sweet Butter Popcorn

⅓ cup (75g) butter
¼ cup (50g) granulated sugar
additional 2 tbsp (25g) granulated sugar

Apple Cinnamon Popcorn

1 sweet apple or ~ 1 cup (240 mL) dried apple chips
¼ cup (55g) butter
2 tbsp (25g) brown sugar
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) vanilla extract

Chocolate Popcorn

4 oz (110g) dark chocolate chips
½ tsp (2.5 mL) salt

Tips

If you're making a browned caramel sauce, add a pinch of cream of tartar to the butter and sugar mixture. This will help prevent crystallization, which makes the syrup grainy.
Fill the pan you used for sugar with hot water right away, or it will stick.