10 Jan POPCORN WITH ANDALUSIAN SUGAR CANE MOLASSES
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.
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
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.
Make the caramel with the sugar, oil and "mieldecaña" in a frying pan or saucepan on the heat, stirring the ingredients with a wooden spoon or paddle. When it comes to the boil, remove from the heat, wait for it to come to the boil and the temperature to drop (1 or 2 minutes, if you have a cooking thermometer when it drops to 125 ºC) and add the vanilla and bicarbonate, whisking vigorously until it takes on a frothy consistency.
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.