PRODUCING POPCORN USING TWO SUBSTANCES PRODUCED BY BOILING PROCESSES AT DIFFERENT TEMPERATURES

摘要

Disclosed is a method of producing popcorn confectionary. The method includes initially producing a first sugar/glucose substance. This substance is boiled at 17 -210°C for approximately 3-10 hours until the substance is dark brown/black and viscous, after which it is cooled down. Following this a second sugar/glucose substance is produced, which is boiled at 100-130°C for approximately 1-10 hours. The first substance and the second substance are mixed at a weight ratio of 1:2-1:6, after which the resulting mixture is heated until the "crack stage" (140-160°C) and popcorn is added.