{"id":1235,"date":"2021-01-10T20:49:29","date_gmt":"2021-01-10T19:49:29","guid":{"rendered":"https:\/\/mieldelatorre.com\/?p=1235"},"modified":"2023-02-21T10:56:59","modified_gmt":"2023-02-21T09:56:59","slug":"palomitas-de-maiz-a-la-mieldecana","status":"publish","type":"post","link":"https:\/\/mieldelatorre.com\/en\/palomitas-de-maiz-a-la-mieldecana\/","title":{"rendered":"POPCORN WITH ANDALUSIAN SUGAR CANE MOLASSES"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1235\" class=\"elementor elementor-1235\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b0e3ad6 elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"b0e3ad6\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7c404d0\" data-id=\"7c404d0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-8baa566 elementor-widget elementor-widget-text-editor\" data-id=\"8baa566\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><span style=\"color: #f2dc94;\">HISTORY<\/span><\/h3><p style=\"text-align: justify;\">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.<\/p><h3><span style=\"color: #f2dc94;\">Ingredients<\/span><\/h3><p style=\"text-align: justify;\">1 bag of popcorn corn (microwave)<br \/>1\/2 cup of muscovado sugar<br \/>3 tablespoons of Andalusian sugar cane molasses<br \/>2 tablespoons of extra virgin olive oil<br \/>1\/4 teaspoon of baking soda<br \/>1\/4 teaspoon vanilla<\/p><h3><span style=\"color: #f2dc94;\">Method <\/span><\/h3><p style=\"text-align: justify;\">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 \u00baC.\u00a0<\/p><p style=\"text-align: justify;\">Hacer el caramelo con el az\u00facar, el aceite y la \u00abmieldeca\u00f1a\u00bb en una sart\u00e9n o cacerola llevada al fuego y, sin dejar de menear los ingredientes con una paleta o cuchara de madera. Cuando llegue al punto de ebullici\u00f3n, retirar del fuego, esperar que baje la ebullici\u00f3n y la temperatura (1 o 2 minutos. Si se tiene term\u00f3metro de cocina cuando baje a 125\u00ba C) e incorporar la vainilla y el bicarbonato, procediendo a batirlo en\u00e9rgicamente hasta que tome una consistencia espumosa.<br \/>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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-0128d34\" data-id=\"0128d34\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-03060fe elementor-widget elementor-widget-image\" data-id=\"03060fe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"570\" height=\"570\" src=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-570x570.jpg\" class=\"attachment-portfolio-square size-portfolio-square wp-image-5833\" alt=\"\" srcset=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-570x570.jpg 570w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-800x800.jpg 800w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-100x100.jpg 100w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-150x150.jpg 150w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/01\/La-Miel-de-Cana_Pagina_049_Imagen_0001WEB-500x500.jpg 500w\" sizes=\"(max-width: 570px) 100vw, 570px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2fb2b5f elementor-widget elementor-widget-text-editor\" data-id=\"2fb2b5f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"text-align: center;\">Receta del libro de Fernando Rueda\u00a0 \u201cLA MIEL DE CA\u00d1A EN LAS COCINAS TRADICIONAL Y CREATIVA\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d94a056 elementor-widget elementor-widget-image\" data-id=\"d94a056\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/mieldelatorre.com\/en\/nueva-pagina-recetario\/#Libros\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"433\" height=\"433\" src=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1.png\" class=\"attachment-portfolio_masonry_regular size-portfolio_masonry_regular wp-image-6307\" alt=\"\" srcset=\"https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1.png 433w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-100x100.png 100w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-300x300.png 300w, https:\/\/mieldelatorre.com\/wp-content\/uploads\/2021\/06\/libro_miel_fernando_3d_web-02-1-150x150.png 150w\" sizes=\"(max-width: 433px) 100vw, 433px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-de2304e elementor-section-boxed elementor-section-height-default elementor-section-height-default parallax_section_no qode_elementor_container_no\" data-id=\"de2304e\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6f1e510\" data-id=\"6f1e510\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cb6d4cf elementor-hidden-phone elementor-widget elementor-widget-spacer\" data-id=\"cb6d4cf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Se vierte al ma\u00edz de rosa abierto la miel a punto de arrop\u00eda, ya apartada del calor y clareada con bicarbonato. Se vierte todo sobre una bandeja engrasada, quedando en forma de pir\u00e1mide, de gran presentaci\u00f3n.<\/p>","protected":false},"author":1,"featured_media":5833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[29],"tags":[80,63],"class_list":["post-1235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receta","tag-recetario-tradicional","tag-recetas-express"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Palomitas de maiz a la \u201cMieldeca\u00f1a\u201d - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mieldelatorre.com\/en\/palomitas-de-maiz-a-la-mieldecana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Palomitas de maiz a la \u201cMieldeca\u00f1a\u201d - MIEL DE CA\u00d1A DE FRIGILIANA PRODUCTO NATURAL\" \/>\n<meta property=\"og:description\" content=\"Se vierte al ma\u00edz de rosa abierto la miel a punto de arrop\u00eda, ya apartada del calor y clareada con bicarbonato. 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