Sweet popcorn is perfect for movie nights at home, children's parties and as a tasty snack. You get the best flavor by popping 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 just have to try them all.
Ingredients
popcorn (all recipes) 4 servings
- 120 ml corn kernels
- 45 ml vegetable oil
Sweet butter popcorn
- 75 g butter
- 50 g granulated sugar
- additional 25 g granulated sugar
Apple cinnamon popcorn
- 1 sweet apple or ~240 ml 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
Steps
Method 1 of 3: Sweet Butter Popcorn
Step 1. Heat the oil and test the grains in a heavy pan
Heat 3 tablespoons (45 ml) 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 using microwave popcorn, simply microwave the bag and proceed to melt the butter and sugar. You will miss out on taste, but it will just work.
Step 2. Add the rest of the corn kernels
Remove the pan from the heat and add 120 ml of corn kernels. Wait 30 seconds and then return the pan to medium-high heat. Slowing down causes the kernels to reach an even temperature, so they will all pop at about the same time.
Step 3. Heat and shake until the granules start to pop
Lift the pan about every 10 seconds, then shake it back and forth for 3 seconds. Occasionally lift the lid slightly to allow air and moisture to escape.
Step 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 for the popping to start again, 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 can still burn because the pan is hot.
- The sugar can get very hot. Let it cool before eating.
- If you smell a burnt smell, pour the popcorn straight from the pan. The line between browned sugar and cabbage is very narrow.
Step 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, caramel-like sauce, use 50 g of syrup instead of sugar. You can use this on plain popcorn instead of sugared popcorn. Unless you have a serious sweet tooth
Step 6. Add a pinch of salt
Sprinkle with ½ tsp (2.5 ml) salt, or to taste. Not only does this add a flavor of its own, but it can make the popcorn taste sweeter by masking the bitter taste of any burnt kernels or syrup.
Step 7. Pour the glaze over the popcorn
Mix the butter and sugar well until the mixture is smooth. Then pour it into your bowl of popcorn. Wait at least 5 minutes before eating to allow the glaze to cool and the popcorn to crisp.
If you want the glaze to harden, you can let it cool in the fridge for 15-20 minutes
Method 2 of 3: Apple-cinnamon popcorn
Step 1. Buy or make the apple chips
Buy a bag of dried apple chips and measure about 240 ml. You can also make your own from any kind 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 using a baking rack only, flip the slices halfway through to allow the other side to dry evenly).
- Bake at a minimum temperature (~250ºF/120C) with the oven door slightly open.
- Remove from the oven when the apple slices are wrinkled and dry, usually after 2 hours.
- Let cool to room temperature. The slices should then become crispy.
Step 2. Prepare your popcorn as usual
You can pop the kernels in a pan (see above) or use microwave popcorn. Use unflavored popcorn as you will be putting butter on it later.
Step 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, caramel-like 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
Step 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 (240 ml) of crushed pecans or walnuts
Method 3 of 3: Chocolate popcorn
Step 1. Pop the popcorn
You can put it in a pan (see above) or use a bag of microwave popcorn.
Step 2. Melt the chocolate chips with the salt
Place 110 g of dark chocolate chips or finely ground chocolate in a microwave-safe container. Add ½ tsp (2.5 ml) of salt. Heat in 10-15 second intervals, stirring after each interval until the mixture is completely melted. Chocolate burns and separates easily, so be careful not to heat too much.
Step 3. Drip the chocolate over a piece of baking paper with popcorn
Spread the popcorn over a piece of parchment paper on a baking sheet. Pour the chocolate over it.
Step 4. Wait for the chocolate to harden
Let the chocolate cool at room temperature for about 1 hour, until it becomes a hard crust. Enjoy and add more salt if necessary.
Step 5. Done
Tips
- If you are 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.