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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This recipe comes from “Chef Michael Smith’s Kitchen, 100 Of My Favourite Easy Recipes”. This may seem like a small amount but you get four descent-sized servings from it and it’s really addictive. I would not want to pick out un-popped kernels from this dish. As annoying the ads are Orville Redenbacher's popcorn is the best.

3-4 Tbsp corn oil
1/4 cup popcorn kernels
1/4 cup butter cut into small pieces
1/2 cup icing sugar
sprinkle of salt

• Add the corn oil to a heavy pot and add the popcorn kernels.
• Turn on heat medium-high.
• When the kernels begin to pop, put a tight fitting lid on the pot.
• Pop the corn.
• When the popping slows down remove pot from heat.
• Wait until the popping stops.
• Remove lid and add the butter in small chunks.
• Add the icing sugar and sprinkle with salt.
• Place pot back on the heat and gently stir the popcorn, coating the popcorn evenly with the butter and the sugar. Soon the sugar will begin to caramelize.
• Patiently continue stirring until the popcorn is deep golden brown and fragrant.
• Pour onto a baking sheet and spread it out evenly.
• As it cools, which is rather quickly, the caramel popcorn hardens.


  1. Love your caramel popcorn, Zsuzsa! Such a great snack to munch on in the evening, watching T.V.!

    BTW-sorry about you having trouble with my "choppy" blog page...actually it's meant to be choppy, to put a "cut" to separate the page, done on purpose, for Foodbuzz Community which I belong to, to add more page view! There's always more to the post where you see on the bottom...READ MORE, just click on it to continue. Lots of food bloggers have this! If there is something else, please advice me!

  2. I liked the simplicity of it and it tasted very good. But it's very addictive.

    OK I will do that.




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