Caramelised popcorn

Caramelised popcorn

By
From
Lamingtons & lemon tart
Makes
200 g
Photographer
Patricia Niven

Quick, easy and delicious this stuff is so highly addictive it should come with a health warning. Try rolling the cooled popcorn in melted milk chocolate for an added layer of decadence or use it to add a crunchy element to one of your sweet creations.

Ingredients

Quantity Ingredient
150g caster sugar
40g cooked popcorn
15g unsalted butter
pinch salt

Method

  1. Heat a large saucepan or heavy-based frying pan over medium heat and gradually add the sugar in three stages. Stir the sugar until it has caramelised after each addition, using a wooden spoon or silicone spatula. Once all of the sugar has melted and you have a deep ambercoloured even caramel, turn the heat to low before adding the popcorn and mix.
  2. Coat the popcorn as much as you can then remove the pan from the heat. Add the butter, stir well and pour the mixture onto a baking tray lined with baking paper. Leave the popcorn to cool to warm before separating the individual pieces with your fingers.
Tags:
darren purchese
burch and purchese
sweet studio
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