• Popcorn kernels60-70g
• Vegetable oil2 tbsp
• Sugar70g
• Butter (salted)30g
• Milk2 tbsp

1. 1

   Add 60-70g of popcorn kernels and 2 tbsp of vegetable oil to a frying pan. Cover with a lid and heat. Using a glass lid helps you monitor the progress easily.

2. 2

   While heating, tilt the pan occasionally to prevent burning. Wait until the popcorn stops popping, then transfer to a bowl.

3. 3

   Wipe the pan clean and add 2 tbsp milk, 70g sugar, and 30g butter. Place over heat.

4. 4

   Over medium-high heat, stir with a spatula until the caramel turns a dark beige color.

5. 5

   When the caramel reaches the color shown in the photo, it's perfect for kids. For a more bitter taste, cook it darker if you prefer.

6. 6

   Return the popcorn to the pan and stir over low heat until the caramel coats everything evenly.

7. 7

   Spread onto parchment paper and let cool to harden. Spreading while warm makes it easier to break apart later.

8. 8

   Using a frying pan 28cm or larger makes it easier to coat the popcorn thoroughly with caramel.

9. 9

   Store in a sealed plastic bag to keep it crispy the next day.

10. 10

    To prevent crystallization, simmer gently and coat the popcorn while the caramel is still warm - this is the key!

Measure ingredients in advance for smooth preparation. If you want extra caramel, use 60g of popcorn kernels. A large frying pan makes it easier to coat the popcorn evenly.

• Calories380 kcal
• Protein3.5 g
• Fat18 g
• Carbs52 g
• Sodium0.8 g