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@lesenateur01: #capcut_edit #aniversary #malitiktok🇲🇱 #views. le nouveau visage de la célébration du 22 SEPTEMBRE au Mali avec Baba Assimi GOITA

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El-SENATOR
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Sunday 21 September 2025 07:00:26 GMT
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bibasang
Abi Sang🇲🇱🫶🫶 :
🥰🥰
2025-09-21 08:34:08
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marakayougo496
Yougo :
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2025-09-21 08:01:52
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djire063
Youssouf doucoure :
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2025-10-14 15:23:09
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Homemade Caramel Corn Ingredients: 1/3 cup popcorn kernels 1–1 1/2 tbsp neutral oil (I used vegetable oil) Use anywhere from 6–10 cups popped popcorn depending on how caramel-heavy you want it. I used about 8 cups. Caramel: 1 cup unsalted butter 2 cups packed dark brown sugar 1/2 cup light corn syrup 1 tsp fine salt 1 tsp vanilla extract 1 tsp baking soda Flaky sea salt, for finishing Preheat oven to 225°F. Pop popcorn in oil over medium heat. Remove any unpopped kernels and place popcorn in a large roasting pan or baking sheet. In a large heavy pot combine butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring until melted and smooth. Bring to a boil. Once boiling, stop stirring. If using a candy thermometer, cook until caramel reaches 242 to 243 degrees Fahrenheit. If you do not have a thermometer, let the caramel boil for about 4 minutes over medium heat once it reaches a steady rolling boil. Remove from heat immediately. Stir in vanilla and baking soda. The caramel will foam up. Pour caramel over warm popcorn and toss continuously until evenly coated. Bake at 225°F for 45 minutes, stirring every 15 minutes. Spread onto parchment paper and sprinkle with flaky sea salt while still warm. Let cool completely before breaking apart and storing in an airtight container. #h#homemadecaramelcornc#caramelcornc#caramelcornrecipec#caramelpopcornh#homemadecaramelpopcorn
Homemade Caramel Corn Ingredients: 1/3 cup popcorn kernels 1–1 1/2 tbsp neutral oil (I used vegetable oil) Use anywhere from 6–10 cups popped popcorn depending on how caramel-heavy you want it. I used about 8 cups. Caramel: 1 cup unsalted butter 2 cups packed dark brown sugar 1/2 cup light corn syrup 1 tsp fine salt 1 tsp vanilla extract 1 tsp baking soda Flaky sea salt, for finishing Preheat oven to 225°F. Pop popcorn in oil over medium heat. Remove any unpopped kernels and place popcorn in a large roasting pan or baking sheet. In a large heavy pot combine butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring until melted and smooth. Bring to a boil. Once boiling, stop stirring. If using a candy thermometer, cook until caramel reaches 242 to 243 degrees Fahrenheit. If you do not have a thermometer, let the caramel boil for about 4 minutes over medium heat once it reaches a steady rolling boil. Remove from heat immediately. Stir in vanilla and baking soda. The caramel will foam up. Pour caramel over warm popcorn and toss continuously until evenly coated. Bake at 225°F for 45 minutes, stirring every 15 minutes. Spread onto parchment paper and sprinkle with flaky sea salt while still warm. Let cool completely before breaking apart and storing in an airtight container. #h#homemadecaramelcornc#caramelcornc#caramelcornrecipec#caramelpopcornh#homemadecaramelpopcorn

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