Popcorn is highly adaptable and able to absorb a variety of flavours from savoury and spicy, to sweet and salty. If you're looking to sweeten your freshly popped bowl of popcorn, consider making a variation of sweet-and-salty favourite kettle corn. Other sweetened popcorn flavours include caramel and toffee -- both of these bring new, added flavours to the mix, unlike regular sweet popcorn, which has butter and sugar as its only ingredients.
- Skill level:
Things you need
- 8 cups freshly popped popcorn
- 3 tablespoons melted salted butter
- 3 teaspoons confectioner sugar
- Tin foil
- Small mixing pot
- Large casserole dish
Combine the melted butter and sugar in a small pot over a low heat. Stir the two ingredients together with a whisk until the icing sugar dissolves completely into the melted butter. Check around the bottom with a spoon for any stubborn clumps of icing sugar.
Pour half the butter-sugar mix in casserole pan. Add 4 cups of freshly popped popcorn. Keep the remaining 4 cups of popcorn covered with tin foil or inside the microwave. Warm popcorn melts butter faster and distributes the flavour more easily.
Shake the casserole dish gently and flip the popcorn over slowly using the spatula. Pour the coated popcorn into the large mixing bowl and cover it with tin foil to prevent cooling. Repeat the process using the other half of the sugar-butter mixture and remaining 4 cups of popcorn.
Tips and warnings
- For a reduced-fat version of this sweet and crunchy treat, substitute margarine or yoghurt butter for regular butter.
- For low-sugar sweet popcorn replace the icing sugar with a sugar-free substitute.
- For a low-salt sweet popcorn, use unsalted butter or margarine.
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