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Miki Mama Channel

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Ingredients

Commercially available popcorn (lightly salty or salty) : 1 bag (65g)
（Ａ）ミルクキャラメル : 2箱分（約118g）
（Ａ）水 : 大さじ2

Time required

30minutes

Procedure

1) Make caramel sauce 00:52
Put (A) in a frying pan and heat on low medium heat, mixing constantly with a wooden spatula.
2) Mix popcorn with caramel sauce 01:34
When 1 milk caramel is completely melted, add popcorn to 1.
Reduce heat to low and heat for 10 minutes with constant mixing with a wooden spatula.
3) Take the rough heat and loosen it 02:50
Place 2 on the parchment paper and spread.
Leave it for about 10 minutes to cool.
Gently loosen by hand, put in a plastic bag, and chill in the freezer for 10 minutes.

Point

・ Because milk caramel is easy to burn, be careful about the heat.
・ Please note that caramel will not get entangled in the whole popcorn unless it is completely melted.
・ When you mix popcorn with caramel sauce, lumps are generated, but you don't have to worry about it.
・ If it becomes sticky while eating, cool it in the freezer again.