Caramel popcorn
- You
- Aug 2, 2015
- 1 min read
Makes 8-10 large cups or 16-20 small cups
INGREDIENTS
150 g popcorn (unpopped) or 8 cups popped popcorn
120 g (1 cup) peanuts or cashew nuts
5 ml (1 tsp) sea salt
250 g butter
200 g (1 cup) brown sugar
200 g (1 cup) white sugar
125 ml (½ cup) golden syrup
INSTRUCTIONS
1 Preheat the oven to 180 °C.
2 Spread the popcorn and nuts over a large baking tray and sprinkle with salt.
3 In a saucepan over low heat, stir the butter, brown and white sugar and golden syrup together until the sugar has dissolved.
4 Increase the heat slightly and continue stirring until the mixture starts to boil. Stop stirring and gently boil for 4 minutes.
5 Drizzle the hot caramel over the popcorn and nuts. Use two wooden spoons to toss the mixture and make sure the popcorn and nuts are evenly coated.
6 Pop into the oven for 20 minutes, tossing the popcorn every 5 minutes. Transfer to a cold, clean silicone baking mat or lined baking tray to stop the cooking process. Leave to cool.
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