Preparation / cooking: 15 min
350 g of popcorn
- 100 ml of popcorn kernels
- 75 ml butter
- 75 ml brown sugar
- 50 ml of mealworms
Melt brown sugar and butter in a large saucepan over low heat, stirring frequently with a wooden spoon.
When the sugar crystals have melted, add the corn kernels to cover the bottom of the pot.
Over medium-high heat, cook these grains, scraping the bottom of the pot regularly.
Cover quickly and lower the heat as soon as the corn starts to pop.
****Be careful, popping corn can cause hot caramel to splatter. The use of a popcorn pot with a lid fitted with a crank operating a rotary scraper is recommended and helps maintain agitation throughout cooking. Otherwise wear oven mitts and keep children away.
When the kernels burst more than 2-3 seconds apart, remove the cauldron from the heat and wait for the bursting to complete.
Pour contents of pot into baking sheet or parchment paper. While the caramel is still hot and sticky, sprinkle with whole dried mealworms and stir.
Let cool before eating!