Recipe: Caramel Popcorn
Serves 4-6 - Prep time: 15 mins - Cook time: 35 mins
100g/4ozpopping corn or one packet of natural microwave popcorn
100g/4oz soft light brown sugar
2tbsp golden syrup
2 tbsp water
sunflower oil, for greasing
Preheat the oven to 150C/300F/Gas Mark 2. Line a large baking sheet
with foil and lightly grease with oil. Pop the corn according to the
instructions on the packet. Transfer to a large bowl and leave to cool
slightly. Put the butter, sugar and syrup in a saucepan with two tablespoons of
water and a pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then bring to the boil and remove the syrup from the heat. Let the syrup cool slightly, then drizzle over the popcorn. Toss the popcorn carefully using two large wooden spoons or salad servers. Spread onto the prepared baking sheet and bake for 15 minutes, then remove from the oven and carefully stir. Bake for a further 15
minutes, watching closely in the last five minutes.
Remove the popcorn from the oven and cool on the baking sheet for five minutes, then transfer to a bowl and serve warm (check temperature before serving as the caramel coating can stay hot for a while) or leave to cool completely (it will crisp up as it cools).
All recipes from Annabel's Summer Family Cookbook.