Content

• Ingredients
• To step
• Method 1 of 3: Sweet butter popcorn
• Method 2 of 3: Apple-cinnamon popcorn
• Method 3 of 3: Chocolate popcorn
• Tips
• Warnings
• Necessities

Sweet popcorn is perfect for movie nights at home, children's parties and as a tasty snack. You get the best flavor by roasting the corn yourself on the stove or in a popcorn maker, but you can also adapt these recipes for microwave popcorn. Since there are different varieties, you will just have to try them all.

Ingredients

popcorn (all recipes) 4 servings

• 120 ml of corn kernels
• 45 ml of vegetable oil

Sweet butter popcorn

• 75 g butter
• 50 g granulated sugar
• additional 25 g of granulated sugar

Apple-cinnamon popcorn

• 1 sweet apple or ~ 240 ml of dried apple chips
• 55 g butter
• 2 tbsp (25 g) brown sugar
• 1 tsp (5 ml) cinnamon
• ¼ tsp (1 ml) nutmeg
• ¼ tsp (1 ml) vanilla extract

Chocolate Popcorn

• 110 g dark chocolate chips
• ½ tsp (2.5 ml) salt

To step

Method 1 of 3: Sweet butter popcorn

1. Heat the oil and test the grains in a heavy pan. Heat 3 tablespoons (45 ml) of vegetable oil and 3 corn kernels in a large, heavy-bottomed saucepan with a lid. When all 3 kernels have popped, the pan is hot enough to add the rest.
   • Canola oil or another vegetable oil with a medium to high smoke point works best.
   • If you are using microwave popcorn, simply prepare the bag in the microwave and continue to melt the butter and sugar. You will miss out on some taste, but it will just work.
2. Add the rest of the corn kernels. Remove the pan from the heat and add 1 cup of corn kernels. Wait 30 seconds and then return the pan to medium-high heat. This slowing down causes the grain to reach an even temperature, so they will all pop at about the same time.
3. Heat and shake until the kernels start to pop. Lift the pan about every 10 seconds, then shake it back and forth for 3 seconds. From time to time, lift the lid slightly to allow air and moisture to escape.
4. Add 50 g sugar and heat until everything is puffed. When the first grains start to pop, add granulated sugar and shake well to mix. Wait until the popping starts again and then heat until the popping slows down to once every 1 or 2 seconds. Pour the popcorn into a bowl and set aside. Do not just remove the pan from the heat, as the sugar may still burn because the pan is hot.
   • The sugar can get very hot. Let it cool before eating.
   • If you smell a burnt odor, pour the popcorn right out of the pan. The line between browned sugar and cabbage is very narrow.
5. Melt the butter with the rest of the sugar. Stir together 75 g butter and 2 tbsp (25 g) granulated sugar. Heat the pan and keep stirring until the mixture is completely melted, or let it simmer for a few minutes for a caramel sauce. You can also melt the mixture in the microwave for about 1 minute.
   • For a thicker, caramelly sauce, use 50g of syrup instead of sugar. You can use this on plain popcorn instead of sugared popcorn. Unless you have a serious sweet tooth.
6. Add a pinch of salt. Drizzle with ½ tsp (2.5 ml) salt, or to taste. This not only adds its own flavor, but can sweeten the popcorn by masking the bitter taste of any burnt kernels or syrup.
7. Pour the icing over the popcorn. Stir the butter and sugar together well until the mixture is smooth. Then pour it into your bowl of popcorn. Wait at least 5 minutes before eating for the frosting to cool and the popcorn to get crispy.
   • If you want the icing to harden, you can let it chill in the fridge for 15-20 minutes.

Method 2 of 3: Apple-cinnamon popcorn

1. Buy or make the apple chips. Buy a bag of dried apple chips and measure out approx. 240 ml. You can also make your own from any type of sweet apple (most red ones will work):
   • Slice the apple into thin slices of equal thickness.
   • Place the slices on a cooling rack (if you only have a baking rack, turn the slices halfway through to allow the other side to dry evenly).
   • Bake at a minimum temperature (~ 250ºF / 120ºC) with the oven door slightly open.
   • Remove from oven when apple slices are wrinkled and dry, usually after 2 hours.
   • Let cool to room temperature. The slices should then become crispy.
2. Prepare your popcorn as usual. You can pop the grains in a pan (see above) or use microwave popcorn. Use unflavored popcorn, as you will be adding butter later.
3. Melt the butter with the sugar. Melt 55 g butter with 2 tbsp (25 g) brown sugar over medium heat, stirring frequently. You can stop once both ingredients have melted, or continue heating for a few minutes for a thicker, caramelly sauce.
   • You can also use white sugar, but the brown sugar will add a stronger, caramel-like flavor that goes well with the apple slices.
4. Combine all ingredients. Pour the butter mixture into the bowl. Add 1 tsp (5 ml) cinnamon, ¼ tsp (1 ml) nutmeg and ¼ tsp (1 ml) vanilla extract. Mix it together and pour it over the popcorn. Let the butter cool for a few minutes before eating.
   • You can also add 1 cup of ground pecans or walnuts.

Method 3 of 3: Chocolate popcorn

1. Pop the popcorn. You can put it in a pan (see above) or use a bag of microwave popcorn.
2. Melt the chocolate chips with the salt. Place 110 g dark chocolate chips or finely ground chocolate in a microwave safe container. Add ½ tsp (2.5 ml) salt. Heat in 10-15 second intervals and stir after each interval until the mixture is completely melted. Chocolate burns and separates easily, so be careful not to overheat.
3. Drizzle the chocolate over a piece of parchment paper with popcorn. Spread the popcorn over a piece of parchment paper on a baking tray. Pour the chocolate over it.
4. Wait for the chocolate to harden. Let the chocolate cool down at room temperature for about 1 hour, until it becomes a hard crust. Enjoy your meal and add more salt if necessary.
5. Ready.

Tips

• If you're making a brown caramel sauce, add a pinch of tartar cream to the butter-sugar mixture. This will help prevent crystallization which makes the syrup grainy.
• Immediately fill the pan you used for the sugar with hot water, otherwise the residue will stick.

Warnings

• Sugar burns very quickly. Do not leave it unattended in the pan.

Necessities

• Stove
• Large pan
• Stirring spoon
• Serving bowl
• Cooling rack (if you make apple chips yourself)
• Baking tray with baking paper (for chocolate popcorn)