Instructions
- Heat the sunflower oil in a nonstick skillet. Add the corn kernels and cover the pan.
- Let the popcorn pop for about 5–7 minutes depending on the heat. Set aside.
- In a saucepan, melt the butter with the sugar. Let it cook until the caramel becomes golden (but not burned).
- Add the vanilla and salt, stir well, then add the baking soda. The caramel will foam and thicken—this is normal.
- Immediately pour the caramel over the popcorn.
- Using two spoons, mix quickly so that all the popcorn gets coated before the caramel hardens.
- Spread the popcorn on a baking sheet lined with parchment paper.
- Separate clusters slightly and let cool. Then enjoy!
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