Caramel Jaggery Popcorn (Sweet Crunchy Snack)

🍳 Method

1️⃣ Pop the Corn

Prepare popcorn using your preferred method — stovetop or air-popper.
Remove all unpopped kernels and transfer the popped corn into a large heat-safe mixing bowl.

2️⃣ Melt the Jaggery

In a heavy-bottomed pan, combine grated jaggery and water.
Cook on low flame, stirring continuously until jaggery melts into a smooth liquid.

3️⃣ Create the Glossy Syrup

Add butter and cook for 2–3 minutes until the mixture becomes glossy and begins to bubble slightly.

4️⃣ Aerate the Caramel

Switch off the heat and immediately whisk in baking soda.
The caramel will foam and turn lighter — this helps create a crisp, airy coating.

5️⃣ Coat the Popcorn

Quickly pour the hot caramel over the popcorn.
Using two spoons or a spatula, toss thoroughly so every piece is evenly coated.

6️⃣ Set and Cool

Spread the coated popcorn onto a parchment-lined tray.
Let it sit for a few minutes until the caramel sets and hardens.

7️⃣ Serve

Once cooled and crisp, gently break apart any clusters and serve immediately.

💡 Tips

• Always cook jaggery on low heat — it can turn bitter if overcooked

• Remove unpopped kernels before coating

• Add a pinch of sea salt or cinnamon for flavor variation

• Store leftovers in a strictly airtight container