I love popcorns; I also love caramel sauce. When I combine both of them together, boom, a new favorite!
I posted sea salt caramel popcorns before, but this one is totally different from that one not only in the process but also in the flavors and textures O(∩_∩)O~
1/2 cup popcorn kernels
1 cup sugar
1/2 heavy cream
1 tablespoon oil
2 to 3 tablespoons water
In a sauce pan, add sugar and water. Heat over medium high heat until it boils. Reduce the heat to medium and cook until the syrup turns golden brown. Whisk occasionally to prevent burning on the bottom.
Slowly add heavy cream while whisking. It will surely splatter everywhere, so please be careful not to burn yourself.
Continue to cook for about 1 minute. Remove from heat.
The caramel sauce is ready to go.
Swirl the handle on top when corn kernel s are popping. It will help them to heat and pop more evenly.
Pour the caramel sauce into popped corns. Swirl the hand on top so that the caramel sauce can evenly coat the popcorns.
Bake for 40 to 60 minutes. Take it out of oven; cool down; and eat! O(∩_∩)O~