中文：奶油焦糖爆米花
I love popcorns; I also love caramel sauce. When I combine both of them together, boom, a new favorite!
I posted sea salt caramel popcorns before, but this one is totally different from that one not only in the process but also in the flavors and textures O(∩_∩)O~
ngredients：
1/2 cup popcorn kernels
1 cup sugar
1/2 heavy cream
1 tablespoon oil
2 to 3 tablespoons water
Directions：
In a sauce pan, add sugar and water. Heat over medium high heat until it boils. Reduce the heat to medium and cook until the syrup turns golden brown. Whisk occasionally to prevent burning on the bottom.
Slowly add heavy cream while whisking. It will surely splatter everywhere, so please be careful not to burn yourself.
Continue to cook for about 1 minute. Remove from heat.
The caramel sauce is ready to go.
Preheat oven to 250F/121C
Heat the popcorn pan over medium high heat.
Add oil and popcorn kernels. Cover with lid
Swirl the handle on top when corn kernel s are popping. It will help them to heat and pop more evenly.
Pour the caramel sauce into popped corns. Swirl the hand on top so that the caramel sauce can evenly coat the popcorns.
Line a large cookie pan with baking mat
Spread the popcorns to the pan evenly.
Bake for 40 to 60 minutes. Take it out of oven; cool down; and eat! O(∩_∩)O~
