The other day, a good friend called up to ask why she couldn’t see a recipe of Caramel Popcorn in my blog. I promised her that I would make and post it today. Decided to skip the white stuff and give it a healthy twist by caramelizing jaggery. It’s turned out delicious. I used the ready to make packet of Act II Popcorn as I wanted to try a small batch. Everybody liked it so much that I ended up making of two more packets
1 packet of Act II Popcorn (Golden Sizzle) 90 Gms
100 gms of Chikki jaggery
2 tbsps of Amul butter
Half a glass of water
Tip the jaggery and water in a pan. Bring the water to a boil and lower heat. Allow the jaggery to melt slowly. In the meantime, heat a pan and tip in the Act II Popcorn into it. Cover it with a lid and allow it to pop. When the popping sound stops, switch off the gas, open and pour the popped corn into a dish. Allow to cool a little. Check the consistency of the melted jaggery. The jaggery by this time would have started frothing. Pour a drop of the syrup into a bowl of water. The drop should come together and when picked should be hard to touch. Drop it into the water. It makes a ‘click’ sound. Switch off the gas and tip in the butter. Mix well and add the popped corn into it. Coat the popcorn evenly with the jaggery syrup, by mixing it well with a slotted ladle. Once coated tip the caramel popcorn onto a large dish. Allow to cool thoroughly. Separate the caramel popcorn and store it in an airtight container.
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