Introduction of caramel popcorn

1. Material: 20g butter, corn kernels 100g, water 100g, 80g sugar and 40g butter.

2. Buy special popcorn kernels, which are sold in all grain stores. Wash with water, and blot with kitchen paper.

3. Turn on medium heat and add 20g of butter (be sure to use a non-stick pan, which is easy to paste).

4. Melt the butter, add the corn kernels and stir fry. Keep medium heat until the corn kernels pop, cover and turn to medium heat.

5. Cover the pot to prevent it from jumping around. Shake the pot halfway to prevent the bottom of the pot from burning.

6. If you can't hear the sizzling sound, that's good. Pour it into this leaky sieve and filter out the unexplored ones (many of them are too small to explode with medium or small fire).

7. Wipe the non-stick pan clean, and add100g water and 80g sugar on medium heat.

8. Continue the medium heat, stir slowly with a spatula to prevent the bottom from pasting, and carefully observe the change of sugar, from small bubbles to large bubbles, and then become more and more dense.

9. When it turns caramel, add butter and mix well. Turn off the fire, pour in the popcorn and mix well (this heat should be mastered, don't burn it, all previous efforts are in vain. You can't go through the sugar, or the sugar will change back to its original appearance.

10, pour in popcorn and mix well. Just stick the popcorn together and break it with your hands.