Ingredients：
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·Popcorn special corn kernels
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a little
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·Butter
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5g
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·Granulated sugar
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40g
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·Water
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15ml
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Recipe：
1.Put butter in the pot, heat it until completely melt. Add the corn kernels all over the pot bottom.
2.Slightly mix the butter with the corn, close the lid and heat it over medium and small fire until you hear the popping sound.
3.Continue heating, popping sound will gradually from strong to weak. When the sound began to become thinning sparse, turn off the heat, so that the remaining heat of the pot will burst the rest of the corn.
4.Then make caramel syrup, put all the materials into a small pot and heating with medium heat. Sugar will begin to take a large bubble, then it will slowly into toffee color.
5.Place the popcorn in a non-stick container, topped with boiled sugar, and quickly flip the popcorn so that they are evenly coated with syrup.
Tips：
1.Before to make popcorn, it is best to choose a good sealing and insulation pot, such as cast iron pot, it is good sealing and thermal conductivity, and can burst the perfect popcorn.
2.The number of corn kernels can only be placed flat on the bottom of pot, otherwise, the heat is not uniform.
3.Do popcorn must use "popcorn special corn kernels" , ordinary dried corn kernels can not burst popcorn. 4.Popcorn is very easy to absorb moisture, must be sealed after cooling. 5.It must be a small fire to heat caramel, otherwise it will taste bitter. At the same time, start to heat the caramel, do not mix it. When sugar began to change color, gently mix with wood stir, but without stirring too much.
