Caramel Corn

Makes about 1.5 litres

Prep time: 15 minutes

Cooking time: about 8 minutes

250ml popcorn *

120g butter

100g (125ml) brown sugar

60ml golden syrup

dash salt

1ml bicarbonate of soda

3ml vanilla essence

1. Pop the popcorn as directed on thepacket. Allow to cool. Place popcorn in a

large brown paper bag.

2. For the caramel sauce, place butter, brown sugar, golden syrup and salt in a large, microwave proof glass dish or jug and microwave on full power for 1 minute. Stir the mixture and microwave 1 minute more.

3. Microwave 2 minutes more, then stir in bicarbonate of soda and vanilla essence,

mixing well.

4. Pour the sauce over the popcorn in the paper bag. Close top of bag and shake

well to coat popcorn with the sauce.

Microwave 1½ minutes, shake the bag well and microwave a minute more. Shake

again and microwave for 30 seconds.

Shake again.

5. Let popcorn cool in the bag, then shake well before turning out in a large bowl

to serve. The caramel corn keeps well for several days sealed in an airtight

container.

*Microwave popcorn works well for this. Use the ‘lightly salted’ variety and pop as directed on the packet.

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