Cream cheese popcorn
This is a recipe from a foreign blogger who found out through googling while looking for a recipe to use because cream cheese remained ambiguous. I was looking forward to making it, but when I made it, it tasted just like that, but the texture was disappointing. Popcorn, which is supposed to be crispy, gets soggy. Burrid..It's a recipe with cream cheese and sugar, so I think it's too natural, but if you want crispy popcorn, you need to supplement the recipe.Cream cheese popcorn that you can eat sweet, creamy, and sticky! Let's make it
2 serving
Within 90 minutes
초록바람N
Ingredients
  • Cream cheese
    60g
  • Butter
    15g
  • Milk
    25g
  • Sugar
    50g
  • Corn
    40g
  • Vanilla Extrack
    1/3ts
  • cinnamon powder
    little
  • Cooking oil
    little
Cooking Steps
STEP 1/8
In a heated pan, add a little oil and pop corn and fry the corn.
STEP 2/8
Place fried popcorn in another bowl.
STEP 3/8
Put butter, sugar, milk and vanilla extract in a heated pan..
STEP 4/8
Bring to a simmer over medium heat. Bring to a boil over medium heat, stirring for 3 to 4 minutes.
STEP 5/8
If the sugar syrup is boiling, turn off the heat and leave it at room temperature, add a little bit of softened cream cheese and cinnamon powder..
STEP 6/8
Mix well with the boiled sugar syrup. If it's like cream sauce, okay.
STEP 7/8
Fry and toss the popcorn on one side and coat the popcorn with cream cheese sauce evenly.
STEP 8/8
Then spread it out on a pan with paper foil on top and in a cold placeLet it harden for about two hours
It's not crispy, but it's a popcorn with a thick taste.
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