Salted caramel peanut popcorn
MAKES 4 CUPS PREP AND COOK TIME 30 MINUTES
1 tablespoon vegetable oil ⅓ cup (70g) popping corn ¾ cup (110g) salted peanuts, toasted 250g butter
¾ cup (110g) caster sugar
¾ cup (110g) brown sugar
⅓ cup (80ml) liquid glucose ½ teaspoon bicarbonate of soda
1 Preheat the oven to 160°C (140°C fanforced). Grease and line a large oven tray with baking paper.
2 Heat the oil in a large saucepan; add the popping corn. Cook, covered, over medium heat, shaking the pan occasionally until popping stops. Transfer the popcorn to the prepared tray; discard any corn that has not popped. Sprinkle the peanuts over the popcorn.
3 Combine the butter, sugars and glucose in a medium pan; stir over low heat until sugar is dissolved. Bring to the boil; boil, uncovered, for about 4 minutes or until a rich golden brown. Remove from the heat; stir in bicarbonate of soda. Pour caramel mixture over the popcorn on tray; stir to combine.
4 Place the tray in the oven and cook for about 5 minutes to ensure the popcorn is coated evenly. Cool, then break into small pieces. Store in sealed cellophane bags or glass jars. Not suitable to freeze or microwave.