Easy caramelised sweet popcorn

Ingredients

• 50 ml (1 xícara de café)popcorn kernels
• 50 ml (1 xícara de café)water
• 50 ml (1 xícara de café)sugar
• 25 ml (1/2 xícara de café)oil

Instructions

1. 1

   Combine ingredients

   Put the popcorn kernels, water, sugar and oil into a popcorn maker.

2. 2

   Heat the mixture

   Cook over a high heat until the mixture starts to boil, then reduce the heat to medium.

3. 3

   Shake as it pops

   When the first kernels pop, cover the pan and keep shaking it until there have been no pops for 2 seconds.

4. 4

   Transfer the popcorn

   Turn off the heat straight away and transfer the sweet popcorn to a bowl.

5. 5

   Cool before eating

   Leave it to cool for a few minutes before eating, as it comes out very hot and could burn you.

What is caramelised sweet popcorn?

Sweet popcorn is a Brazilian-style snack in which sugar coats the popped kernels, giving them a crisp, caramel-like finish. This version cooks the kernels with water, sugar and oil in one pan rather than adding a separate sauce afterwards.

The method is designed to keep the mixture moving as it heats. Shaking the pan regularly helps the kernels pop while the sugar cooks around them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 0g protein, 0g carbs, 0g fat.

The kernels provide most of the carbohydrate, while the oil and sugar contribute most of the fat and additional carbohydrate respectively; there is little protein in the ingredients. Pair a portion with fruit or yoghurt for a more balanced snack.

Choosing the ingredients

Popcorn kernels: Use kernels intended for popping, and check that they are not stale so they are more likely to pop evenly.

Sugar and water: The water helps the sugar dissolve as the mixture heats. The recipe uses equal volumes of kernels, water and sugar, measured with a small coffee cup.

Oil: The oil helps conduct heat through the pan and coats the kernels as they cook. Measure it with the same cup for a consistent batch.

Keep the pan moving

First pops: Once you hear the first kernels pop, cover the pan and start shaking it continuously. Use a popcorn maker or a sturdy pan with a secure lid and enough room for the kernels to move.

End point: Stop when there has been a 2-second pause with no popping, then turn off the heat immediately. Do not wait for every last kernel if the popping has stopped, as the sugar can continue to cook in the hot pan.

Watch for the right texture

Freshly transferred popcorn may feel hot and slightly soft while the coating is still warm. Let it cool for a few minutes so the sugar coating can set before serving.

The recipe gives no separate colour cue, so use the popping sound and the stated 2-second pause to judge when to stop cooking.

Plan the short cooking time

This recipe takes about 15 minutes in total, including the brief cooling period. Have a heat-safe bowl ready before you start so you can move the popcorn out of the hot pan promptly.

The heat changes from high to medium once the mixture boils. Keep an eye on the pan throughout, particularly after the kernels begin popping.

Serve it simply

Serve the popcorn once the coating has cooled enough to handle. It works as a sweet snack on its own or alongside fruit for a more varied snack plate.

The batch serves four, so divide it into portions while it cools if you want an even share.

Recipe notes & tips

• Use a pan with a secure lid and enough space for the kernels to move.
• Measure all four ingredients before heating the pan.
• Lower the heat to medium as soon as the mixture starts to boil.
• Shake the covered pan continuously once popping begins.
• Transfer the popcorn immediately when there has been a 2-second pause in popping.
• Let the coating cool before eating, as the fresh popcorn is very hot.

Variations

• Add cinnamon: Dust the popcorn lightly with cinnamon after transferring it to the bowl.
• Add vanilla: Stir a little vanilla into the sugar mixture before heating.
• Use brown sugar: Replace the white sugar with brown sugar for a deeper caramel flavour.
• Add a pinch of salt: Sprinkle it over the popcorn after transferring for a sweet-salty contrast.

Common mistakes to avoid

• Skipping the lid: Cover the pan once popping begins so kernels do not escape.
• Leaving the pan still: Keep shaking it as the kernels pop to help the mixture cook more evenly.
• Keeping the heat high: Reduce it to medium as soon as the mixture boils.
• Waiting too long to stop: Turn off the heat after 2 seconds without a pop to avoid continuing to cook the sugar.
• Eating it straight away: Let the popcorn cool for a few minutes to reduce the risk of burns.

How to store

Once completely cool, store the popcorn in an airtight container at room temperature and eat it within a few days for the best texture. It is best not to reheat it, as the sugar coating can become very hot or burn.

Frequently asked questions