It’s rare to find someone who doesn’t like popcorn. This snack makes many people happy in the traditional way, but how about giving it an innovative look and having a sweet version of different types as an option?
THE Sheet invited two popcorn expert chefs to provide practical, tasty and personalized recipes to make the World Cup games even more fun —with powdered milk, chocolate, caramel and even green and yellow. Check out their versions below.
Caramelized popcorn with powdered milk
Chef Geisa Araújo
INGREDIENTS
½ cup (tea) of premium popcorn corn
½ cup (tea) granulated sugar
¼ cup water (tea)
¼ cup oil (tea)
½ cup powdered milk
PREPARATION
In a thick-bottomed pan, heat the corn, sugar, water and oil over high heat. Stir until the popcorn starts to pop. Cover, leave on low heat, shake the pan from time to time. Turn off the heat when the time between popping the popcorn decreases. Pour the popcorn into a container and sprinkle the powdered milk. Mix carefully and serve.
Caramelized popcorn with chocolate
Chef Geisa Araújo
INGREDIENTS
½ cup (tea) of premium popcorn corn
½ cup (tea) granulated sugar
¼ cup water (tea)
¼ cup oil (tea)
½ cup (tea) of chocolate milk
PREPARATION
In a thick-bottomed pan, heat the corn, sugar, water, oil and chocolate milk over high heat. Stir until the popcorn starts to pop. Cover, leave on low heat, shake the pan from time to time, so as not to burn at the bottom. Turn off the heat when the time between popping the popcorn decreases. Pour the popcorn into a container, let it cool, and loosen the popcorn with your hands. Now it’s just serving.
caramelized popcorn
Chef Elaine Moura (Popcorn Gourmet)
INGREDIENTS
½ cup (tea) of premium popcorn corn
1 cup sugar (crystal)
2 tablespoons full of soybean oil
½ pinch fine salt
½ cup (coffee) filtered water
PREPARATION
In a non-stick popcorn maker, place the water, oil, sugar and food coloring over high heat, mix and let it melt (approximately 20 seconds). Then add the corn, cover and stir with the lid stirrer. Once it pops, remove from heat and keep stirring. Put it in a shape. Sprinkle salt on the popcorn while it’s still hot.
Then carry out the manual collection procedure (separate the piruas — popcorn that has not burst). Serve.
Green and yellow caramelized popcorn
INGREDIENTS
1 cup premium popcorn (tea)
2 cups of granulated sugar (crystal)
4 tablespoons of soybean oil
1 pinch of refined salt
1 cup (coffee) filtered water
1 teaspoon mint green coloring
½ teaspoon yellow powdered food coloring
PREPARATION
Here are two recipes that need to be made separately, just divide the ingredients in half and apply yellow food coloring to one half and green food coloring to the other half.
For each half: in a non-stick popcorn maker, place the water, oil, sugar and food coloring over high heat, mix and let it melt (approximately 20 seconds). Then add the corn, cover and stir with the stirrer on the cover. Once it pops, remove from heat and keep stirring.
Put it in a shape. Sprinkle salt on the popcorn while it’s still hot. Then carry out the manual collection procedure (separate the piruas – popcorn that did not burst.
Mix the two recipes together to make the green and yellow popcorn.
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
