Caramel Popcorn
by Tarla Dalal

Nothing like a bucket of Caramel Popcorn to munch on when watching a movie or chatting with friends. A crunchy treat with the delightfully rich aroma and taste of caramel, this popcorn recipe is much-loved by kids and adults.

This popcorn is meant to be sweet, but just add a pinch of salt, which helps to highlight the sweetness. However, you must take care not to add too much salt.

Have a go at other exciting popcorn treats like the Spiced Sesame Popcorn and Rocky Road Popcorn Balls .

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Caramel Popcorn recipe - How to make Caramel Popcorn

1/2 cup sugar
2 tbsp butter
1/2 cup maize kernels (dry corn kernels)
salt to taste

Method

Heat the butter and salt in a pressure cooker, add the dry corn kernels and sauté on a medium flame for 30 seconds.
Cover the pressure cooker with a lid, but do not close it completely, cook on a medium flame for 5 minutes without a whistle. Keep aside.
Put the sugar in a deep non-stick pan, cook on a slow flame for 4 to 5 minutes, while tilting the pan occasionally.
Switch off the flame, add the prepared popcorn and mix well.
Place them on a big plate or thali and cool completely.
Separate them lightly with your fingers.
Serve or store in an air-tight container. Use as required.

Nutrient values per serving

Energy	212 cal
Protein	2.4 g
Carbohydrates	37.7 g
Fiber	2.6 g
Fat	5.7 g
Cholesterol	0 mg
Vitamin A	211.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.4 mg
Vitamin C	0 mg
Folic Acid	4.4 mcg
Calcium	2.2 mg
Iron	0.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	53.1 mg
Potassium	64.5 mg
Zinc	0.6 mg

Caramel Popcorn video by Tarla Dalal

Madhuri

on 24 Dec 16 02:57 PM

My kids cannot stop munching on them. I always ate them at the movie theatre and wished I could get the perfect recipe to try out at home. They turned out awesome when I tried them at home with this perfect recipe. Now we enjoy the caramel popcorn at home watching our favourite movies and have stored them in airtight containers too. Planning to make it for my son''s birthday party to be held next week too. Thanks for sharing the recipe.