Caramel Popcorn
This is great popcorn. There’s pretty much nothing about it that is healthy. While it can be kept for a couple of days after making, it’s best consumed fresh and I suspect that it will be hard to stop yourself eating it anyway.
Ingredients
| - 1 bag natural or lightly salted popcorn | - 220 g butter |
| - 250 g brown sugar | - 2 tsp vanilla essence |
| - ½ tsp baking soda (sodium bicarbonate) |
Instructions
Make popcorn. Leave to cool
Melt butter in a medium saucepan over medium heat. Add brown sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
When it reaches a boil stop stirring and let it continue for four minutes. Then add the 2 tsp. of vanilla and stir to mix. Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
Drizzle the caramel mixture over the popcorn in a bowl. Gently fold the popcorn with the mixture until the kernels are all covered.
Pour the popcorn out onto a rimmed baking tray and place into an oven at 180 degrees for 10 minutes.
Remove and let cool on the tray. Feel free to ‘loosen’ the kernels from each other
Eat as soon as it’s cool enough.