5 Flavored Popcorn Varieties Recipes - Popcorn Recipes

Recent days, I have been trying out theater style, varieties of flavored popcorn recipes for our weekend evening snack. I have recently shared sweet flavored caramel popcorn recipe with video. Following that, I tried these 5 popcorn varieties with different flavors. I have given sweet flavored and savory flavored popcorn recipes like masala popcorn, tomato popcorn, salted popcorn, butter popcorn and chocolate flavored popcorn. Everything came out very well. Raksha loved it very much.

Among all these flavors, we loved chocolate flavored popcorn and masala popcorn the most.Tomato popcorn and chocolate popcorn should be consumed immediately as it turns soggy soon. You can store the other popcorn varieties up to 2 days and enjoy. Even if it turns soggy, you can reheat it in a hot tawa or cook in microwave oven for few seconds. Friends, do try these theater style flavored popcorn varieties recipe at home for your game nights and movie nights. Enjoy !

5 flavored popcorn varieties

Make these 5 different flavored popcorn varieties recipes at home and enjoy !

 

Cuisine: Indian

Category: Snacks

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Butter popcorn recipe (1 cup = 250ml) Raw popcorn kernels - 1/2 cup Butter - 2 tbsp Salt - 1/4 tsp Chocolate popcorn recipe Butter popcorn - 1 cup Butter - 1/2 tbsp Hershey's chocolate syrup - 1 tbsp Vanilla essence - 1/4 tsp Salted popcorn recipe Raw popcorn kernels - 1/2 cup Cooking oil - 2 tbsp Turmeric powder - 1/2 tsp Salt - as needed Masala popcorn recipe Salted popcorn - 1 cup Cooking oil - 1 tbsp Red chilli powder - 1/2 tsp Chat masala powder - 1/2 tsp Tomato popcorn recipe Salted popcorn - 1 cup Cooking oil - 1/2 tbsp Tomato sauce - 1 tbsp Red chilli powder - 1/4 tsp

HOW TO MAKE FLAVORED POPCORN RECIPES

1. How to make butter popcorn: Heat butter in a heavy bottomed pan or cooker base.
2. Add popcorn kernels and salt. Mix well to coat butter.
3. Saute till popcorn starts to pop. Keep the flame medium high.
4. Cover with a lid leaving some gap and let it pop completely. Shake the cooker with a lid once or twice in the middle for even popping. Reserve a bowl of butter popcorn and store the remaining in an air tight box after its warm.
5. How to make chocolate popcorn : Heat butter in kadai or pan. Add chocolate syrup and vanilla essence. Mix quickly and add the reserved butter popcorn. Mix well to coat the sauce and switch off the flame. Serve immediately !
6. How to make salted popcorn : Heat oil in a cooker base. Add salt and turmeric powder.
7. Add corn kernels and saute till it starts to pop. Cover the cooker with a lid leaving some gap. Let it pop completely. Shake the kadai once or twice in the middle.
8. After it pops, switch off the flame. Reserve 2 cups of popcorn and set aside.
9. How to make masala popcorn : Heat oil in a kadai. Lower the flame and add red chilli powder, chat masala powder. Mix well and add one cup of salted popcorn. Mix well and switch off the flame. Serve and enjoy !
10. How to make tomato popcorn : Heat oil in a kadai. Add the tomato sauce, chilli powder. Mix well and add the salted popcorn. Toss it well and serve immediately for best taste. Enjoy !

METHOD - STEP BY STEP PICTURES

HOW TO MAKE BUTTER POPCORN : Melt butter in a heavy bottomed pan, add little salt and mix well. Add raw popcorn kernels, mix well to coat it with the butter. Saute till it starts to pop. Cover with a lid partially with a little gap and keep cooking until it pops completely. Shake the cooker with the lid once or twice in the middle. Switch off the flame after the popping sound stops. Remove a bowl of popcorn and set aside. Store the remaining in an airtight box and use up to 2 days.  HOW TO MAKE CHOCOLATE POPCORN : Heat and melt butter. Add the chocolate sauce and vanilla essence in low flame. Mix well. Now add the reserved 1 cup of popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste else it turns soggy after sometime.  HOW TO MAKE SALTED POPCORN : Heat oil in a pressure cooker base. Lower the flame and add turmeric powder, salt. Add raw popcorn kernels and mix well to coat with oil. Increase the flame to high and saute till it starts to pop up. As soon as the popcorn starts to pop, cover the cooker with a lid partially leaving some gap. Shake the cooker once or twice in the middle. Switch off the flame after it pops completely. Reserve 2 to 3 cups of popcorn to make tomato popcorn and masala popcorn. Store the remaining in an airtight box and use up to 2 days.   HOW TO MAKE MASALA POPCORN : Heat oil in a kadai. Lower the flame completely and add red chilli powder, chat masala powder. Mix quickly without burning the powders. Add the roasted salted popcorn and mix well to coat the masala. Switch off the flame and serve hot. Enjoy ! HOW TO MAKE TOMATO POPCORN : Heat oil in a kadai. Add tomato sauce, chilli powder and mix quickly. Add 1 cup of salted popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste. Remember, tomato popcorn turns soggy. So consume it immediately. Enjoy !

Note

Tomato popcorn and chocolate popcorn becomes soggy in sometime. So consume it immediately. For reheating butter popcorn and salted popcorn, you can heat a kadai. Add the popcorn, toss for few minutes and switch off the flame. Let it be in the hot kadai till it becomes crispy. Then remove and serve. Butter popcorn and salted popcorn stays good for 2 to 3 days if stored and handled properly.

Try and enjoy these 5 flavored popcorn varieties at home !

Very good recipes Tags: popcorn varieties recipes, dry popcorn seasoning recipes, flavored popcorn recipes, flavored popcorn, recipes with popcorn, savory popcorn recipes, sweet flavored popcorn recipes, popcorn flavors, healthy popcorn seasoning, popcorn flavor recipes

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Spicy Roasted Chickpeas / Roasted Chana In Air fryer | Indian Air fryer Recipes

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. 

Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.

Roasted chickpeas in air fryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chickpeas / Kabuli Chana / kondakadalai - 2 cups Cooking oil - few tbsp as required For masala mix/ spice mix / seasoning Red chilli powder - 1 tsp Chat masala - 1 tsp Aamchur powder – 1/2 tsp Turmeric powder - 1/2 tsp Salt - as needed

HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER

1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
2. Drain the water completely and take 1 cup of soaked chana.
3. Make the masala spice mix by mixing all the spice powders and salt.
4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
6. Drizzle few drops of oil and mix well.
7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
8. After 13 minutes, chickpeas would have been roasted well and crispy.
9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
12. Air fry the next batch of chickpeas in the same procedure.
13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.

METHOD - STEP BY STEP PICTURES

Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight. Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside. Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F. After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas. In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes. When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it.  After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting. Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box.  Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy. Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

Note

After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes. Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes. Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl. For variations, you can make seasoning with garlic powder, pepper powder etc.

Do try this easy, healthy, air fryer roasted chana and enjoy !

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Aval Murukku - Instant Poha Murukku Recipe - Gokulashtami Special Recipes

Last year during Gokulashtami , I bookmarked this aval murkku recipe / Poha murukku to try. But I couldn’t do it. So this year, I started making my Gokulashtami recipes with this easy, instant murukku recipe without butter. I just used store bought rice flour, ground poha, pottukadalai maavu/ roasted gram dal flour, hot oil and spices for flavor. I never thought it comes out so crispy and crunchy. It was a super hit at home. I referred so many YouTube videos, blogs, cookbooks for this recipe. 

When I was going through the comments section, I saw many people complained about more oil absorption. So I was also worried about it. But surprisingly, this aval murkku didn’t drink more oil as I thought. Due to the addition of roasted chana dal @ roasted gram dal flour (Pottukadalai maavu), it does absorb oil to some extent but not much. The crispness and flavor of this murukku is really good. For an instant chakli recipe, this is really good and quick to make. In this recipe, I have used thin poha / paper aval. You can use thick poha too.

For this Krishna Janmashtami, if you are planning to try some Instant murukku recipe, then you must try this. I am sure you will love it. Friends, lets see how to make instant aval murukku recipe with step by step pictures and video. Please check the NOTES section for all the details to make perfect murukku.

Check out my other Gokulashtami special recipes !

Aval murukku recipe/ Instant poha chakli recipe

Instant murukku recipe using pressed rice / aval / Poha, rice flour, gram dal flour and hot oil.

Cuisine: Indian

Category: Snacks

Serves: 14

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Rice flour - 1 cup Poha / Pressed rice / rice flaked / Aval - 1/2 cup ( I used thin rice flakes) Roasted gram dal / Pottukadalai - 1/4 cup Hot cooking oil - 1 tbsp Red chilli powder - 1 tsp Hing / Asafetida - 1/4 tsp Ajwain /Carom seeds - 1 tsp (crush in hands and add it) Salt & water - as needed Cooking oil – to deep fry ( I used refined oil)

HOW TO MAKE AVAL MURUKKU

1. In a mixie jar, grind poha and roasted gram dal to a fine powder.
2. Take a wide bowl. Sieve the ground poha mixture, rice flour.
3. Add red chilli powder, salt, hing and ajwain seeds crushed in hands.
4. Mix well. Add hot cooking oil and mix well. Then add water gradually.
5. Make a smooth, non-sticky dough. Cover with a wet cloth till use.
6. Take a chakli maker with round or star holes mould. Fill a portion of dough.
7. Press it in the back of ladle and shape the murukku as you like.
8. Heat oil and deep fry the murukku in batches. Cook both the sides till bubbles stop completely.
9. Remove and drain the excess oil in a tissue paper. Store in a box after the murukku cools down.
10. It stays good for a week. Enjoy !

METHOD - STEP BY STEP PICTURES

Take all the ingredients required to make aval murukku recipe. Grind aval /poha and roasted gram dal together to a fine powder. In a wide bowl, place a sieve. Add the ground flour, rice flour and sieve well. To this, add red chilli powder, salt, hing and ajwain seeds by crushing in the hands slightly ( It helps to release more flavor). Mix well. Add 1 tbsp of very hot oil to the flours. Mix using a ladle to handle the hot oil. Then mix it with your hands to spread the oil evenly all over the flour. After mixing, you should be able to hold and make a shape out of it. Refer picture below for better understanding. Now add water gradually and make a smooth, non-sticky dough. This dough takes more water than usual. I used nearly 1.25 to 1.5 cups of water. Make sure the dough is not too hard with cracks or too soft and sticky. Cover the dough with wet cloth. Take the murukku press/ chakli maker with round shaped holes or star holes as you wish. I used a 5 holed mould as shown in the picture below. Fill the dough and press to make shapes. Remember to cover the unused dough with a wet cloth always. It helps to prevent the drying. Press the murukku in the back of ladle. If the murukku gets cut while pressing, you need to add more water to the dough. Heat oil to deep fry. Drop a pinch of dough. If it rises to top immediately, oil temperature is right. Lower the flame to medium and drop one or two murukku per batch based on the size of kadai. Fry patiently in medium flame, flip and cook both the sides till bubbles stop completely. Do not cook in high flame. Murukku turns brown in color. Remove and drain in a tissue paper. Store in a box after the murukku cools down completely. Stays good and crispy for a week !

Note

You can use store bought plain rice flour for this recipe. No need to use idiyappam or kozhukattai flour. I did not dry roast the flour. I used thin poha here. You can use thick ones too.  Do not add more hot oil or more roasted gram. Then murukku absorbs more oil while cooking. Always cover the murukku dough with a wet cloth while unused.  Murukku becomes hard if you reduce the quantity of hot oil. You can also use melted butter instead of hot oil. Shaping will not be prefect if the dough is too hard with less moisture. String gets cut while pressing. To avoid this, sprinkle some water to the dough. Mix well and then shape it. Heat of the oil should be correct for crispy murukku. If its too hot, murukku turns brown at the outside and inside remains soft. If the oil starts smoking, you can switch off the flame. Bring it to right temperature and then start to fry again. Adjust the flame whenever needed. Murukku turns soggy or soft if you don’t fry it until bubbles cease. So fry in medium flame patiently till bubbles stop completely. Murukku turns hard if you add less fat or if the dough is too tight.  Murukku absorbs more oil if the oil temperature is less or if the dough is sticky and wet.

Try this easy, crispy Aval murukku / Poha chakli for this Gokulashtami and enjoy !

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Senaga Guggillu Recipe – Brown Chana Sundal / Kala Chana Sundal

Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.

Check out my other Sundal varieties too !

Check out my Varalakshmi Vratham recipes collection.

Black chana sundal / Senaga Gugillu Recipe

Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.

Cuisine: Andhra

Category: Snack

Serves: 4

Prep time: 10 Hours

Cook time: 20 Minutes

Total time: 10H 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Black chana / Brown chana / Senagalu / Konda kadalai - 1 cup Water - to soak chana Salt - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds - 1/2 tsp Curry leaves - Few Ginger - 1 tsp (finely chopped) Red chilli - 1 (Pinched into two) Green chilli - 1 (Slit into two) Asafetida/ Hing - 1/4 tsp Turmeric powder – 1/4 tsp To Garnish Coriander leaves - 2 tbsp Grated coconut - 1/3 cup

HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL

1. Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
2. In a pressure cooker, cook the chana adding required water.
3. Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
4. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
5. Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
6. Lastly add the grated coconut, chopped coriander leaves and mix well.
7. Cook for a minute and remove in a plate. Offer to God and serve as prasadam.

METHOD - STEP BY STEP PICTURES

Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it. Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame. Open the cooker and drain the excess water. Reserve the cooked chana in a plate. Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color.  Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated. Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !

Note

For variations, you can skip green chilli and use more red chillies. Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana. You can also use white chana instead of brown ones. If you like, you can sprinkle lemon juice at the end to get a mild tangy taste.

Andhra style brown chana sundal recipe is ready to relish !

 

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How To Make Caramel Popcorn Recipe On the Stove With White Sugar - Popcorn Without Corn Syrup/ Brown Sugar

Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn on the stove with white sugar using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence.  Its a 3 ingredient caramel popcorn recipe. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.

 

How To Make Caramel Popcorn Recipe

How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Popcorn – 1/4 cup (I used Salted Act 2 popcorn) White Sugar – 1/2 cup Unsalted Butter – 1 tbsp Vanilla essence - 1/2 tsp Water – Few drops Baking soda – 1/8 tsp HOW TO MAKE CARAMEL POPCORN ON THE STOVE WITH WHITE SUGAR Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame. Add baking soda and mix well. Syrup becomes light and frothy. Add the popcorn and mix well to coat them. Transfer to a plate lined with butter paper and let it become warm. Break the clumped ones gently using your hands and serve immediately for best taste. Store in an air tight box and use it within 2 to 3 days. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.

METHOD - STEP BY STEP PICTURES

Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels. If you don't have popcorn packet, use maize kernels/ dried corn kernels you get in the market. Heat  2 to 3 tbsp oil in a pressure cooker bottom. Add 1/4 cup of corn kernels, mix well. Then proceed as mentioned below.    Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely. Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside. Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color. Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process. Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm. Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days. Enjoy !

Note

Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2. Do the syrup process in low flame to avoid burning. If you burn the syrup, taste will spoil. Do not skip vanilla essence. It adds a great flavor. Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box.

Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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