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I've been thinking about this for years and finally got it spot on. In fact, much better than cinema.
Pop the corn, then make a syrup, drizzle it over the popcorn, stir it up then put it in the oven. A deep tray works well for this.
I do a full load on our popping machine which is I dunno, about 1/4 of a measuring cup? Then the syrup is about an ounce of butter (could add more), 1/3 measuring cup of sugar and approx 2tbsp of water. Boil that until it starts to go golden, then drizzle over the popcorn and stir it up. Bake at 160-180 for maybe 10-12 mins but you can leave it in longer if you want to toast it more which is also delicious.
The principle is that the syrup has enough water in it to soak into the popcorn starch slightly, but then it dries out and becomes crunchy in the oven. Slightly more sugar and more heat means it gets toasted which is another flavour option. I use top heat+ fan on mine but you have to keep tossing it of course because you are essentially toasting it.
The perfect sweet popcorn recip:
1. Pop corn
2. Add salt.
Save the sweet for the 24quids worth of picnmix
Perfect cinema style sweet popcorn
Contradiction in terms.
finally got it spot on. In fact, much better than cinema
Ah, cool.
Personally we just bung butter, maple syrup, honey, demarara sugar and lemon juice in a pan and then mix it in with the popped corn. Gnomm
It goes soggy if you just mix wet stuff in with popped corn. Seriously, try baking it.
50 yard walk to the corner shop 2 bags for £1.
Supermarket toffee popcorn is not as nice as my recipe.
No doubt but I can get it with a 5 minute walk.
Well I'll just resurrect this topic and say thanks to @molgrips as I've come back several times to refresh my memory.
However I use a big pan for my popcorn as a 1/4 cup capacity Popcorn maker sounds a bit mediocre!
I jumped in to make a witty joke about just adding salt.
Was extremely disappointed to aee some n'er-do-well beat me to it...
Right molgrips. We're going to try the oven trick next time 🙂
Chapeau Cougar
I mean, with reference to the 'foot' thread,
Cups have their place. If your recipe calls for one cup of this and two cups of that then it's basically "parts" and you can scale up or down as you like, it generally doesn't matter whether your cup is an espresso glass or a Sports Direct mug because what you're measuring is ratios. It's when you start mixing it with absolute measures that it becomes problematic.
That and baking, of course. A cup of flour and a cup of sifted flour should not be different measurements. It's no wonder the Americans buy cake mix and pancake mix in packets, they're knobbled from the outset.