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焦糖爆米花是近年興起的一種廣受歡迎的爆米花製作方式。這裡介紹的是蝴蝶形焦糖爆米花的做法。若想爆出又大又圓的蘑菇形爆米花，記得選用蘑菇形爆米花的玉米粒品種，並改用厚底鍋以大火來爆。若想做成巧克力、草莓或抹茶口味，可在裹上焦糖後，酌量篩入巧克力粉、草莓粉或抹茶粉拌勻即可。接下來就為大家介紹如何用家裡最常見的一般平底鍋做出美味的蝴蝶形焦糖爆米花。（文末附影片）
Caramel popcorn is very popular these years. The popcorn I make here is butterfly popcorn. If mushroom popcorn is intended, remember to choose the mushroom popcorn kernels and use a heavy-bottomed saucepan to stir-fry them over high heat. If you'd like the popcorn of chocolate, strawberry, or matcha flavour, just add in the sifted powder of chocolate, strawberry, or matcha after the popcorn is covered with caramel. Here, I'm gonna show you how to make delicious caramel popcorn with a common frying pan. (Watch the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作焦糖爆米花的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
平底鍋加入橄欖油，開中火，放入三顆爆米花玉米粒，等這些玉米粒爆開後，加入其餘的玉米粒，轉中小火，蓋上蓋子，持續移動平底鍋直到所有玉米粒皆爆開為止。倒出爆好的爆米花，備用。
Pour the olive oil into a frying pan over medium heat. Put 3 popcorn kernels into the pan. After the kernels have popped, put the rest of the kernels into the pan. Turn the heat down to the medium-low level. Lid on. Keep moving the pan until all of the kernels have popped. Set the popcorn aside.
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| 可將平底鍋斜放，讓油與玉米粒集中。圖片來源：cooking23s.blogspot.com |
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| 蓋上蓋子，爆米花才不會跳出鍋外。圖片來源：cooking23s.blogspot.com |
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| 剛爆好的爆米花。圖片來源：cooking23s.blogspot.com |
(2)
將糖、水、鹽加入平底鍋中，開中火，不攪拌，煮沸至 150℃ 後，轉中小火，續煮至 160℃ 後，加入奶油拌勻。
Put the sugar, water, salt into the pan over medium heat. Boil but don't stir them. Turn the heat down to the low level when the liquid reaches 150℃. Add the butter when it reaches 160℃. Stir and mix them well.
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| 可移動鍋子幫助混合。圖片來源：cooking23s.blogspot.com |
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| 務必用溫度計監測與控制溫度，才不會煮得太焦。圖片來源：cooking23s.blogspot.com |
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| 等加入奶油後，再用耐熱刮刀攪拌。圖片來源：cooking23s.blogspot.com |
(3)
把爆米花倒入鍋中，充分攪拌，使每顆爆米花都均勻地裹上焦糖。把焦糖爆米花倒在一個烤盤上，趁其尚未變冷之前，將每顆爆米花分開。然後就大功告成囉！
Pour the popcorn into the pan. Stir and cover all of the popcorn evenly with the caramel. Leave the caramel popcorn onto a baking tray and separate every pieces of the popcorn before they cool down. Then, voila!
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| 趁熱把焦糖爆米花撥散，否則等焦糖冷卻後就不易分開了。圖片來源：cooking23s.blogspot.com |
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| 成品示意圖，記得要密封保存哦。圖片來源：cooking23s.blogspot.com |
配樂版影片 Video Tutorial With Talking & Music:
原音版影片 Video Without Talking or Music (ASMR):
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(1)
製作爆米花的玉米粒要愈新鮮愈好，放久的較容易爆不開。
The fresher the raw popcorn kernels are, the more easily they are going to pop.
(2)
橄欖油可改成等量的無水奶油或無味食用油，但最好別用一般無鹽奶油，因為其中的水份會讓玉米粒爆得不好且容易燒焦。
The olive oil can be replaced with the same amount of clarified butter or flavourless cooking oil. Avoid using normal unsalted butter since the water it contains will made the kernels difficult to pop and easy to get burned.
(3)
先放三顆試溫度，鍋子溫度夠高才能在短時間爆好而不焦。
Put 3 kernels first to measure the temperature of the pan. The temperature has to be high enough to pop the corn shortly without burning it.
(4)
也可用不加油的方式來炒玉米粒，但這樣子做出來的爆米花容易太焦。
You can also stir-fry the popcorn kernels without adding oil. However, the popcorn may be charred easily this way.
(5)
炒玉米粒的時候，要持續移動鍋子，才能讓玉米粒受熱較均勻。
Keep moving the pan to heat up the popcorn kernels evenly.
(6)
如果有厚底鍋，可優先使用厚底鍋來炒玉米粒，因為厚底鍋導熱較均勻，可開較大火，用更高溫讓玉米粒爆得更漂亮，也不易燒焦。
A heavy-bottomed saucepan would be preferred if available. It can heat evenly, and you don't need to worry about burning the popcorn kernels over higher heat, which can pop the corn more beautifully.
(7)
如果有厚底鍋，也可優先使用厚底鍋來煮糖，因為厚底鍋的溫度變化不會太快，較不容易讓糖過焦。
It's best to use a heavy-bottomed saucepan to heat the sugar too if available since its temperature won't change too quickly and won't burn the sugar easily.
(8)
等到加入奶油後才可攪拌糖漿，否則糖漿容易反砂、影響口感。
Don't stir the sugar until the butter is added, otherwise the sugar may recrystallise and whiten, and the texture will be affected.
(9)
在熱鍋裡幫爆米花裹上焦糖，焦糖才能裹得比較均勻。
Cover the popcorn with caramel in the hot pan so that the caramel can be spread more evenly.
(10)
趁熱把爆米花剝開後，要儘速密封好，才能保持爆米花的酥脆度。
Separate the popcorn while it's still hot, then store it in an airtight food container as soon as possible to keep it crisp.
(11)
做好的焦糖爆米花可在常溫下密封保存一週。
The caramel popcorn can be preserved in an airtight food container at room temperature for a week.
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| 自製的蘑菇形焦糖爆米花。左上為無調味的爆米花，右下為原味焦糖爆米花，左下為巧克力口味焦糖爆米花，右上為草莓口味焦糖爆米花。 |
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