Christmas popcorn

For 100 g popcorn corn
  • 2 EL Sunflower oil
  • 100 g Popcorn corn
  • 200 g fine, brown sugar
  • 120 g light syrup
  • 1 EL baking powder
  • 1 EL not too coarse Sea salt
  • baking paper
20 minutes
very easy
Put 1 tablespoon of oil in a medium-sized saucepan so that the base is slightly covered. Add 50 g corn kernels, close the lid. Place the saucepan on the stove and heat it up.
As soon as the first corn kernels start to pop, reduce to medium heat. When you can only hear a few kernels of corn, take the pot off the stove and let it rest for a moment with the lid closed.
Pour popcorn into a large bowl. Repeat the process with the remaining oil and popcorn.
Put the sugar and syrup in a tall saucepan. Heat over low heat, stirring until the sugar has largely dissolved. Place the sugar thermometer in the pot and heat to approx. 150 ° C without stirring.
Remove the pot from the heat, remove the thermometer, add baking powder while stirring immediately.
Put very quickly on the popcorn, fold in quickly. Spread the popcorn as flat as possible on a baking sheet lined with baking paper, sprinkle with salt and let cool. Store airtight and dry.


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