Ingredients
Popcorn
- 150 gpopping maize
- 2 tablespoonsoil, for popping
Syrup
- 400 gpanela or dulce de atado, chopped
- 150 mlwater
- 1 tablespoonlime juice
- a pinch of salt
To colour
- red or pink food colouring
- or a natural colouring
Sometimes added
- 1cinnamon stick
- 1 teaspoonvanilla
Equipment
- a heavy pot with a lid
- a sugar thermometer
- a very large bowl
Directions
- Keep children out of the kitchen while it cooks. Have a bowl of cold water within reach. Heat the oil in a heavy pot over a medium heat. Add three kernels and cover the pot. When those three pop, the oil is ready. Add the rest of the corn in a single layer.
- Cover the pot and shake it constantly. The kernels will start popping within a minute. Keep shaking so nothing burns on the base. Take it off the heat when the popping slows. Waiting for it to stop entirely burns the last batch.
- Tip the popcorn into a very large bowl. Sorting it is worth the minute it takes. Pick out any unpopped kernels. Those are hard enough to break a tooth. Shake the bowl and they fall to the bottom. Put the chopped panela and water in a heavy pan.
- Add the lime juice and the pinch of salt. The lime helps stop it crystallising. Add the cinnamon stick if you are using it. Stir over a low heat until the sugar dissolves.
- Brush the sides of the pan with a wet brush. Once it is clear, stop stirring completely. Boil it steadily without touching it. Take it to 120C on a sugar thermometer. Drop a little syrup into cold water. It should form a firm ball you can hold. Take the pan right off the heat. Stir in the colouring and the vanilla.
- Work fast, since the syrup sets quickly. Pour the hot syrup over the popcorn. Pour it in a thin steady stream. Toss the popcorn with two spoons as you pour. Never use your bare hands at this stage.
- Keep tossing until every piece is coated. Work quickly before it sets in the bowl. Shaping the balls needs care and speed. Let it cool for two or three minutes only. Wet both of your hands in cold water. Take a handful and press it into a ball.
- Press firmly enough that it holds together. Do not compress it into a solid lump. Set each ball on a lined tray. Work fast because the syrup keeps setting. Reheat the bowl briefly if it hardens too far. Leave them on the tray at room temperature. They firm up as they cool down. Wrap each one in a clear plastic bag. They keep for a week when wrapped.
Technique
- Alboroto is a fairground and festival sweet rather than an everyday one, and appears at patron saint celebrations across El Salvador.
- The bright pink colour is part of how it is recognised at a stall.
Substitutions
- Piloncillo or dark muscovado sugar can replace panela.
- The colouring can be left out entirely for a plain brown ball.
Variations
- Some makers add ground cinnamon to the syrup.
- A version with peanuts mixed in is also sold.
- Similar sweets are made across Central America under other names.
History
A fair and patron-saint festival sweet of El Salvador, coloured pink and stacked in pyramids at stalls.
Frequently asked questions
What is Alboroto?
Alboroto is a snack from El Salvador: ball of popped corn bound with red panela syrup, sold in bags. A fair and patron-saint festival sweet of El Salvador, coloured pink and stacked in pyramids at stalls.
How long does Alboroto take to make?
Alboroto takes 20 minutes of preparation and 25 minutes of cooking. The recipe makes about 12 balls. It is rated medium to make.
What can I substitute in Alboroto?
Yes, within limits. Piloncillo or dark muscovado sugar can replace panela. The colouring can be left out entirely for a plain brown ball.
What is the most important thing to get right in Alboroto?
Work fast, since the syrup sets quickly. Pour the hot syrup over the popcorn. Pour it in a thin steady stream. Toss the popcorn with two spoons as you pour. Never use your bare hands at this stage.
