If you say that corn is only eaten with salt, you are wrong. If you haven't tried this caramel and sesame recipe before, don't waste any time. We have a recipe that will add color to the weekend movie pleasure; Sesame Caramel Corn.
Sesame Caramel Corn
If you say that corn is only eaten with salt, you are wrong. If you haven't tried this caramel and sesame recipe before, don't waste any time. We have a recipe that will add color to the weekend movie pleasure; Sesame Caramel Corn.
Popcorn as soft as a pillow on the inside, thin caramel on the outside, roasted sesame seeds on it, salt bursting on the palate, it's like the Sesame Croquant of your childhood when you put it all in your mouth! Practical, delicious, ready, when the weather is freezing, it should be eaten under the blanket, with a glass of hot thing and handfuls while watching the TV.
It's very simple to make. We have shared all the details of the recipe with its visuals for you. All you have to do is follow the steps. Let's see what you will prepare with our recipe!
Sesame Caramel Corn Ingredients
Instructions
Melt butter in a flat, non-stick saucepan, add the corn and salt.
Wait patiently for all of corns to pop on low heat, with the lid closed, shaking it occasionally, without turning the gold over too much. When all the corn pops, put the corn in a flat bowl. Wait for it to cool before it softens.
Mix the sugar and water with a high heat spatula in a saucepan over medium heat, when the mixture has a caramel color and smell, put the butter in it. Mix it up, when it gets thick, turn off the heat and add the corn right away, mix it.
With the heat of the pan, the caramel will stay warm, covering the corn. Add plenty of roasted sesame seeds on top, and sprinkle coarse grains of salt to balance the sweet caramel.
Spread the hot popcorn on a non-stick baking tray. Let cool until crunchy, then break it up with a spatula.
Enjoy!
Ingredients
Directions
Melt butter in a flat, non-stick saucepan, add the corn and salt.
Wait patiently for all of corns to pop on low heat, with the lid closed, shaking it occasionally, without turning the gold over too much. When all the corn pops, put the corn in a flat bowl. Wait for it to cool before it softens.
Mix the sugar and water with a high heat spatula in a saucepan over medium heat, when the mixture has a caramel color and smell, put the butter in it. Mix it up, when it gets thick, turn off the heat and add the corn right away, mix it.
With the heat of the pan, the caramel will stay warm, covering the corn. Add plenty of roasted sesame seeds on top, and sprinkle coarse grains of salt to balance the sweet caramel.
Spread the hot popcorn on a non-stick baking tray. Let cool until crunchy, then break it up with a spatula.
Enjoy!
Recipe Source: Bengi Kurtcebe
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