Stovetop Caramel Popcorn and Cocoa Popcorn
From the MolalaCook kitchen · 烘焙手記
Stovetop Caramel Popcorn and Cocoa Popcorn
焦糖與可可爆谷
Make two small batches of sweet popcorn in a covered pan.
▶ Watch the recipe
Before you begin
The cocoa version uses the same 40 g of kernels and sugar as the plain caramel batch, with a little unsweetened cocoa. Keep the batches separate during cooking. Each is a full recipe, so you need two lots of kernels, sugar and oil to make both flavours.
Method 做法
Measure one flavour at a time
Set out a wide pan with a fitted lid and a tray for cooling. Measure the ingredients for one batch. For the cocoa flavour, mix the cocoa into its sugar so it is evenly dispersed.
See this stage at 0:22 →
Heat and cover
Add the oil and kernels to the pan with the sugar for your chosen flavour. Mix to coat and cover once popping starts. Keep the pan moving over moderate heat so the sugar does not sit in one hot spot.
See this stage at 1:02 →
Finish the popcorn
As popping slows, take the pan off the heat. When the popping stops, open the lid away from you and gently toss to distribute the coating. Spread on the tray to cool and separate.
See this stage at 3:23 →
Make the second flavour
Let the pan cool and remove any dark sugar residue before starting the next batch with its own oil, kernels and sugar. Serve the two flavours separately or mix once cool.
Watch & bake along
Stovetop Caramel Popcorn and Cocoa Popcorn
✦How large should the saucepan be?+
Tools for this recipe
Peony Rooster Bowl
Use the rooster bowl to serve the finished dish.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
