If you're a moviegoer, then you know and always buy popcorn before you watch a movie at the cinema. Popcorn can also be made at home using either a popcorn maker or on a stovetop. And so, after ranting for some time, I am going to show how I make my own caramel popcorn on a stovetop.
PREPARATION
You'll need the following:
- Dry corn kernel, often labelled 'Popcorn', can be found at supermarkets
- Sugar, for making caramel
- Cooking Oil
- Metal Pot with Glass Lid
- One bamboo chopstick, for stirring the caramel
- Small plastic cup, for measuring the amount of corn needed
- Large bowl, for placing the cooked popcorn
MAKING THE POPCORN
Pour some cooking oil into the metal pot until the oil has fully covered the base of the pot and heat the oil up, using the smallest flame possible.
Next, pour the dry corn kernels of your desired amount into a cup, as shown in the photo above, for example.
Once the oil in the pot heats up, put in three corn kernels to test the heat. Once all three kernels pop, put them in a large bowl.
Now, quickly pour the corn kernels in a plastic cup into the pot. As shown in the photo above, the corn kernels are slightly insufficient, so I added some of it later.
Cover the pot with a lid quickly so that the corn kernels won't pop out of the pot.
Once the kernels start to pop, hold the pot's handles, lifting up from the stove, and gently shake the pot. Put the pot back onto the stove and lift it up again in intervals to prevent the popcorn from burning.
Continue lifting up, shaking and putting down the pot, until all the kernels have popped.
Open the lid and pour the popped corn kernels into a large bowl. Now is the time to make the caramel.
MAKING THE CARAMEL
Using the same pot, which have been wiped clean, pour the sugar and turn the heat up, using the smallest flame possible.
Using a bamboo chopstick, stir the sugar as it starts heating up.
Once the sugar starts to melt and turn brown, stir continuously and pick up the scattered sugar crystals and mix them altogether.
This is how the sugar caramel would look like. At this point, you can now pour in the popped corn into the pot.
Pour the popcorn into the pot and mix them with the caramel.
You can lift up the pot from the flame to control the heat, so that the caramel doesn't burn. Mix all the popcorn with the chopstick until all of it gets covered in caramel.
Once you're confident that all the popcorn has been covered with caramel, turn off the heat and pour all the popcorn into the bowl.
This is the end result. Cool them off first before eating it.
Or, alternatively, you can place them into a large microwave-safe plastic container and put them into a freezer to quickly cool them before eating it. This is what I did to the popcorn before eating it.
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