Praline Hazelnut Popcorn with the SPICY MAPLE SUGAR MCHEF

  • 1bag of popcorn microwave, nature without additional salt (about 6 cups)
  • 15 ml (1 tbsp) salted butter
  • 80 ml (1/3 cup) 35% cream (heavy cream)
  • 15 ml (1 tbsp) of the SPICY MAPLE SUGAR MCHEF
  • 250 ml (1 cup) brown sugar
  • 65 ml (1/4 cup) maple syrup from Quebec
  1. Prepare a baking sheet lined with parchment paper (parchment paper). Pop the corn seeds in the microwave according to the package directions.
  2. Then, open the bag and pour the corn in a bowl. Leave aside. In a medium saucepan place the hazelnut butter, cream, brown sugar and maple syrup and bring to a boil over high heat and stir the mixture alternately with a wooden spoon.
  3. Then lower the heat and let stand a good five minutes.
  4. Stir until caramel colored coloring, golden amber to a homogeneous and creamy consistency.
  5. Pour caramel corn into the bowl and mix everything.
  6. Warning, the caramel is hot, is not especially mixing with your hands! Add at the end of the SPICY MAPLE SUGAR MCHEF
  7. Place caramel corn on baking sheet and cool twenty minutes in ambient air.
Produits utilisés