Caramel Corn 
Ingredient
150 g Corn Kernels.
2 tablespoon salted butter
150 g Corn Kernels.
2 tablespoon salted butter
Direction
- Heat up a saucepan in medium heat add 1 tablespoon of butter and 70 gram of corn kernels. Wait for the butter to melt and it just take a few second. Cover the lids til pops.
- Once you hear the sound of the popping slows down, Hold the lid tightly and shake is slowly cos some of the corn kernel may not fully pop.
- Once the popping sound stops and it's ready.
Ingredient - Caramel Syrup
- 250 gram sugar
- 150 gram water
- 50 gram salted butter
Direction - Caramel Syrup
- Add in sugar, water, Let it melt naturally. swirl it slowly occasionally until thicken.
- Pour the syrup when it is still warm. Using a spatula to combine as even as
- possible and we're ready to oven it. Be careful not to drip on your hands it's hot.
- Set temperature to 150c preheat for 5 minutes.
Transfer popcorns to a baking tray layer with parchment paper spread the popcorns - evenly and bake for 5 minutes. Watch out not to burn it.
- Remove from oven and leave to warm and when touchable breaking into piece to break clumps. Leave to complete cool.
Note:
Use a heavy bottom saucepan will be much preferred to prevent scorch bottom.
Do not over burnt your caramel syrup otherwise it may taste slightly bitter.