Salted caramel popcorn
MAKES ABOUT 12 CUPS PREP AND COOK TIME 20 MINUTES ¼ cup (60ml) vegetable oil ½ cup (110g) popping corn 125g butter, chopped ¾ cup (165g) caster sugar 2 tablespoons golden syrup 1 cup (150g) salted peanuts 1 teaspoon sea salt flakes, crushed
1 Preheat a large, wide saucepan over medium-high heat; add oil. When hot, add popcorn. Cover; shake pan occasionally for about 3-4 minutes or until all corn is popped (popping sound will slow and stop). 2 Combine butter, sugar and syrup in a medium saucepan; stir over medium heat until sugar is dissolved. Bring to the boil over medium-high heat. Boil for about 4-5 minutes or until caramel colour. 3 Combine the popcorn and nuts in a large bowl. Pour over the caramel and salt; toss gently until all the popcorn and nuts are coated. Place on baking paper-lined trays and allow to cool. Break mixture into pieces and keep in an airtight container. Not suitable to freeze or microwave.