Popcorn is a popular (and not only in America) food for use in cinemas or, as they say, on the go. Correctly cooked popcorn is even useful. What can not be said about all the diverse assortment of popcorn offered by retail chains and in cinemas. In this product there may be no useful additives, including trans fats, preservatives, dyes, etc.
Tell you how to make sweet popcorn at home. Sugar, of course, is also not useful, especially in large doses, but sometimes you want a sweet, the more popcorn we normally do not eat every day.
We begin to search for corn of suitable varieties. Corn grains of these varieties explode well. It is best to choose corn for popcorn in the food markets, having previously consulted with the sellers (better - with proven ones).
At home, popcorn can be cooked in a microwave, in an oven on a baking sheet or simply in a large frying pan. The latter method is the most primitive and the most convenient (in any case, the native inhabitants of America before Columbus prepared it approximately like this). There are two variants of popcorn: with or without oil. Since in the classical version (with butter) natural coconut oil is used (it lasts for a long time practically does not rancid), there is an opinion that it is better to cook without oil. It will also be more useful.
Sweet popcorn
Preparation
Grains should be clean. We heat a large thick-walled dry frying pan on low heat without any newfangled coatings (cast iron or aluminum) and cover the grains. They should not be too much, even if they cover the bottom in one layer. Warm up on the lowest heat, constantly stirring with a wooden or metal spatula. As the blasting takes off, we remove the grains and transfer them to a ceramic bowl.
That's what we got the most useful popcorn. It is better to eat it without any further manipulation.
Let's think about how it is better and more useful to make popcorn sweet. You can, of course, fry the grains at once with sugar in a frying pan. But we also want it to be useful. So?
There are different ways of caramelization, we use the most sparing. Prepare a rich sugar syrup: 1-1.5 parts of sugar per 1 part of water. To give popcorn an extra flavor, you can use fresh juice instead (or mixed with water) (0.5 parts),
The syrup is heated until the sugar dissolves completely. We dip into it popcorn. We extract it with a noise and spread freely on a thickened paper (preferably parchment paper) or a foil of a pan. Can be laid out without a substrate on a clean work board. When the water evaporates, from the syrup covering the blown up grain, we will get sweet caramel popcorn. Pour it into a ceramic bowl or a suitable glass container and enjoy it. Wash well with hot mate, rooibos or other infusions.