HISTORY

Popcorn, rosetas, poporopos (Guatemala), alborotos (Honduras), pochoclos (Argentina) or crispetas (Colombia) among some of the many names they are called, are documented as a common food in pre-Hispanic cultures more than 1,500 years BC. They became popular from the first machines (1885, Chicago) that made them easily and have been eaten sweet or savoury indistinctly.

Ingredients

1 bag of popcorn corn (microwave)
1/2 cup of muscovado sugar
3 tablespoons of Andalusian sugar cane molasses
2 tablespoons of extra virgin olive oil
1/4 teaspoon of baking soda
1/4 teaspoon vanilla

Method

Cook the corn in the microwave. Grease a baking tray with the extra virgin olive oil, spread the popcorn on the tray and put it in the oven preheated to 150 ºC. 

Hacer el caramelo con el azúcar, el aceite y la «mieldecaña» en una sartén o cacerola llevada al fuego y, sin dejar de menear los ingredientes con una paleta o cuchara de madera. Cuando llegue al punto de ebullición, retirar del fuego, esperar que baje la ebullición y la temperatura (1 o 2 minutos. Si se tiene termómetro de cocina cuando baje a 125º C) e incorporar la vainilla y el bicarbonato, procediendo a batirlo enérgicamente hasta que tome una consistencia espumosa.
At this point, remove the popcorn from the oven and pour the caramel over it, stirring it well with the popcorn, always with a wooden spoon. When they start to cool, roll them into balls.