Somewhat different popcorns

, Somewhat different popcorns

Popcorns are one of the healthiest snacks. It’s almost impossible to imagine watching a movie without this “sport for teeth” here are a few ideas to make a little differently popcorn.

You will need:

  • 4-5 liters large pot
  • quality popcorn

In a large pot, pour a little oil. Not too much, just enough to the bottom of your pot is thinly covered with a layer of oil.

First, you heat the oil.

When the oil is thoroughly heated, it will start to slowly emit smoke. At this point, insert your popcorn and shake the pot to be evenly distributed over the bottom of the pot and to bathe in oil.

Do not close until the first pot of popcorn breaks.

When they start to wildly pop, you do not need to shake the pot any longer. Take shake the pot only when you notice that smack dab slowed. As soon as smack dab drastically slow down, turn off the heat and wait until they pop to the end and then take off the lid.

Put salt as you want and mix well.

popcorn balls

 Popcorn Balls

  • half a tub of popcorn (about 20 bowls of popcorn)
  • 1/4 butter
  • 1 package marshmallows’
  • a little vanilla (optional)
  • food colors (optional)





Bake half a tub of popcorn, and once they are done, leave them on the side.

Melt butter and marshmallows in a saucepan, constantly stirring. When all is fine melted, remove from heat and let the mixture cool so that you can manage with it. If you want to paint your popcorn, add a few drops of food colors. This is a great idea if you want to use the popcorn balls as ornaments, especially during the holidays.

Take a wooden spoon and carefully stir in the melted liquid in your popcorn. Then lubricate the hands with butter and high-speed operation hand shape beads. Dispose of popcorn balls on waxed paper.

When the pop balls have cooled, they are ready for consumption.

caramel popcorns

Caramel popcorns

  • 2-3 tablespoons oil
  • 150 g popcorn
  • For the caramel:
  • 140 g sugar
  • 150-200 ml cream
  • 50 g butter

Pop the popcorns and let them cool.

Put sugar in a wider pan. Dissolve it over low heat until they accomplish that caramel color.

Gently stir in the cream and continue to cook stirring constantly until the sugar is dissolved. Remove the caramel from the heat, cool slightly and stir in the butter.

Place the popcorns on a baking paper, and with a spoon gently cover them with warm caramel, cool and dry for several hours or overnight.

chocolate popcorn

Chocolate popcorn

  • 2-3 tablespoons oil
  • 150 g popcorn
  • 100 g dark chocolate
  • 30 g butter

During roasting pan with popcorn shake that you would not have burnt popcorn. Place the popcorns into a bowl and let them cool.

Melt chocolate and add into it the butter cut into slices. Cool down the chocolate a little, and then piece by piece put fried popcorn in melted chocolate, removing them hollow spoon and drain well.

Popcorn with chocolate place on baking paper in a single layer and chill.


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