Sweet pop corn, two ways

As a child, the pop corn at the cinema were as good as the movie per se. However, when I was looking for this recipe I found two different methods for this crunchy snack. Which one is best? We tested both.


  • 50 g of corn kernels (each)
  • 50 g of sugar (each)
  • 2 tablespoons of oil (each)
  • 50g of water (method 2)
  • Pinch of salt
  • Coloring

Steps method 1

  1. Mix the sugar with the food colouring
  2. Heat the pan, pop corn pops when the air temperature is between 110Cº-120Cº
  3. Add two tablespoons of oil
  4. Add the corn kernels, the sugar and cover. Shake from time to time
  5. The pop corn will be ready when you don’t hear any pops for 3 seconds
  6. Put in a bowl and mix, optionally you can break the blocks.
  7. You can also add a pinch of salt
This pop corn didn’t have a uniform color, but the caramel was great and crunchy.

Steps method 2

  1. Put two spoons of oil in the pan and heat up until the air reaches 110Cº-120Cº.
  2. Add the kernels and let them pop. Shake the pan from time to time. 
  3. Remove the pop corn and place in a bowl. Put aside. 
  4. In the same pan, add the water and the sugar, stir by shaking the pan and let it heat up to 115Cº. Add the food coloring at the end. 
  5. Pour the syrup over the pop corn and stir to cover them all. Let them cool down.
  6. You can also add some salt
With this method you can achieve a uniform color but they can be a bit soggy.

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