Pipoca doce
Caramelised popcorn
Pipoca doce: festa junina popcorn coated in crackly caramelised sugar, often tinted pink
Pink, sticky and crunchy, sweet popcorn is the smell of a São João fairground and of the pipoqueiro carts outside schools and squares all year. The popcorn pops directly in a sugar syrup, so every kernel gets a thin, glassy, crackly shell; a few drops of red colouring turn it the classic festival pink. It takes about 10 minutes, so it is a favourite to make with kids watching from a safe distance. Use a plant-based red colouring if you want it vegan, as some red colourings are made from insects. Many cooks add too much colouring or sugar, which makes a sticky clump that never goes crisp. Chef's tip: shake the pan constantly once the popping slows, then tip it out immediately onto a tray and separate the kernels with two forks while still hot.
- Total time
- 12 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp neutral oil
- 3 ½ oz popcorn kernels
- 4 oz sugar
- ¼ cup water
- 4 drops red food colouring (optional)plant-based for a vegan version
- 1 pinch salt
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Line a large tray with baking paper. Mix 4 oz sugar, ¼ cup water, 4 drops red food colouring if using, and 1 pinch salt in a cup.
Step 2: Heat 2 tbsp neutral oil in a large, deep pan with a lid over a medium-high heat. Add 3 test kernels; when they pop, the oil is hot.
2 minStep 3: Add the rest of the 3 ½ oz popcorn kernels and the sugar mixture, stir once and put on the lid.
Step 4: Cook, shaking the pan back and forth over the heat almost constantly, until the popping slows to one pop every 2–3 seconds, about 4 minutes.
4 minStep 5: Take off the lid, stir for 30 seconds over the heat until the syrup crystallises around the popcorn and the kernels look dry and glossy; it burns quickly after that.
1 minStep 6: Tip onto the tray at once and separate the kernels with two forks. Leave 5 minutes to cool and crisp. The sugar is very hot: keep children away until it has cooled.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 3 g
- Carbs
- 42 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pipoca doce take?
- About 12 minutes in total: 2 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
IndianPerfect for:Kids' birthday party