Fairground popcorn

Ingredients for 4 servings:

• 50 g corn (popcorn)
• 25 g coconut oil or
• 3 tbsp oil (rapeseed oil)
• 25 g butter
• 7 tbsp sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious like from the fair, better than in the cinema

I make the popcorn in a non-stick roasting pan on the stovetop. First, heat coconut or rapeseed oil over medium heat (enough to cover the bottom). Add the popcorn kernels and close the glass lid. This makes it easy to watch the popcorn pop. Stir if necessary if the kernels are too far out, otherwise they’ll burn in the middle. Use the lid to prevent too much popcorn from popping out. When the popping stops, transfer the popcorn to a bowl. In the roasting pan, heat the butter or butter-flavored margarine with the sugar. Carefully stir in the sugar, melting it and letting it caramelize briefly. The sugar should remain light in color, ideally light yellow. Add the popcorn again and stir vigorously.