Caramel Corn

 

Caramel Corn                                            

Ingredient 
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.