Salted Caramel Popcorn
1/2 cup popcorn kernels
2 tablespoon olive oil
80gr unsalted butter, cut into cubes
125 gr granulated sugar
-Preheat the oven to 170C (Gas Mark 3), and coat the baking tray with alumunium foil and butter on it.
-In a sauce pan, add 2 tbsp of olive oil (or you can use canola oil/vegetable oil), add the popcorn kernels and slightly cover the pot, then using the pot holder, gently shake the pot over the medium high heat as the kernels pop for about 7 to 10 minutes, or just until the kernels stop popping.
-Transfer the popcorn into the baking tray immediately, to stop the popcorn from burning.
-In another sauce pan, heat the sugar, stir, and let it melt until the sugar disolved.
-When it’s melt, add the butter and keep whisking it until the butter is completely blended into the caramel.
-When the caramel sauce done, immediately drizzle the caramel on to the popcorn, and toss it by using two spoons to coat the popcorn evenly.
-When the popcorn has been coated with the caramel evenly, divide the popcorn equally on the baking tray, sprinkle some salt on to it, and bake the salted caramel popcorn for about 5-7 minutes or just until the caramel begins to melt again.
-When it’s done, let it cool completely, as the caramel popcorn will become crunchy and perfectly delicious as it cools.
GOOD LUCK 🙂
Terennia Risley ❤