Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - In­gre­di­ents: Serves 4

½ cup popcorn ker­nels

2 tsp veg­etable oil

125g un­salted but­ter

1½ cups brown sugar

½ cup glu­cose syrup

½ tsp cream of tar­tar

2 tsp nat­u­ral vanilla ex­tract

2 tsp fine salt

2 tsp salt flakes


1 Pre­heat oven to 130C. Pour the oil into a large lid­ded saucepan set over a high heat, then add the popcorn ker­nels and cook for 6-8 min­utes, shak­ing of­ten, un­til the pop­ping sound sub­sides. Re­move the lid and set aside. 2 Line an oven sheet with alu­minium foil, and grease well with spray oil. Scat­ter the popcorn on top, dis­card­ing any ker­nels that failed to open.

3 Com­bine the but­ter, sugar, glu­cose and cream of tar­tar in a large saucepan and set over a high heat. Cook for 15 min­utes, un­til the syrup reaches 25C on a sugar ther­mome­ter. Re­move from the heat, mix in the vanilla and fine salt, then pour over the popcorn.

4 Bake for 15-20 min­utes, un­til the caramel has melted all over the popcorn, then sprin­kle with salt flakes and set aside to cool com­pletely be­fore chop­ping into wedges and serv­ing.

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