Course: Sweet Snacks
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time : 20 minutes
Serves: 6 to 8, approximately makes 1 medium size bowl
Ingredients:
- 100 g unpopped popcorn kernels (/¾ small mug)
- 50 g butter ( 6 tbsp or half small mug)
- 25 g sugar*
- 2 tbsp sunflower oil or coconut oil
- 2 tbsp water
Method:
- Heat the oil in a big saucepan on medium high heat. If using coconut oil, allow all the solids to melt.
- As soon as the oil starts visibly vaporizing, add popcorn kernels into the pan and cover it. Wait for 10 to 15 seconds and you will see a couple of popcorn kernels popping. Once these start popping, gently shake the pan by moving it back and forth over the burner. The pan should be continuously moved back and forth until all the kernels are popped.
- Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid and transfer the kernels immediately into a wide bowl. With this technique, nearly all the kernels pop and nothing burns. Leave these to cool down.
- Keep a small pan on medium heat and add butter. As soon as it melts, add sugar. Boil for two minutes. Add water and stir well. Quickly pour these over popped corn and toss to coat.
- Chill the popcorn in the fridge for 15 -20 minutes before serving.
Special note:
- Sweet popcorn are favorites of grandparents for their grandchildren.
- Instead of sugar, try using xylitol, a natural alternative to sugar that contains far fewer calories than sugar, and thus can have great benefits for those concerned about blood sugar levels. Moreover, the glycemic index (GI) of xylitol is much less than it is for sugar
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